Authentic Red Beans and Rice in the Crock Pot
November 11, 2014
"Easy to put together and tastes just like what I remember from Hubby's family in New Orleans. Prep time doesn't include soaking the beans. Recipe adapted from A Good Thing over at fooddotcom."
- CROCK POT
- TO FINISH
- TO THICKEN
- Serving Size: 1 (381.6 g)
- Calories 608.2
- Total Fat - 30.3 g
- Saturated Fat - 11.5 g
- Cholesterol - 86.8 mg
- Sodium - 1383.3 mg
- Total Carbohydrate - 57.5 g
- Dietary Fiber - 15.5 g
- Sugars - 3 g
- Protein - 27.7 g
- Calcium - 132.8 mg
- Iron - 6.6 mg
- Vitamin C - 20.2 mg
- Thiamin - 0.7 mg
Step by Step Method
Note: Original recipe called for soaking the beans overnight then cooking in crock pot 8-10 hours, that's what the directions below call for. But in my crock pot, it takes 14 hours. So I start soaking the beans the morning of the day before, then start cooking them the night before.
Sort through beans, discarding debris and stones. Rinse well, then place beans in a large pot. Cover with twice as much water as beans.
By the way, the cooking time on the beans largely depends on how old they are. If yours have been sitting around for a few years, they may need more cooking time than this.
The next morning, fill teakettle and bring to a boil. Meanwhile, pour beans into a colander and rinse, then transfer to crockpot. Plug crockpot in and turn to high.
Once teakettle whistles, pour water over beans until covered, adding an extra inch on top of that.
Add crock pot ingredients and more hot water if needed. Do not add salt yet. Cover with lid.
Saute onion and bell pepper in butter over medium heat until just softened, then stir into beans and replace cover.
If you are going to be home, cook on high about 4 hours or until beans are softened, stirring occasionally. Add more water if needed.
If you will be away from home, turn crock pot down to low right before you leave and cook 8 hours or until beans are softened.
Once beans have softened, remove bay leaves. Then finish beans by adding butter, Tabasco, Cajun seasoning. Taste and adjust seasonings as desired.
To thicken beans, whisk cornstarch in small bowl with just enough water to dissolve it, then add to beans and stir well. Replace cover. You can repeat this again if needed, or you can remove some beans and mash them, then add back to the pot. Regardless, the leftovers will be thicker, so don't make it too thick on the first night.
Start rice and heat oil in heavy skillet for sausage. Slice sausage and cook over medium-high until lightly browned and juicy.
Meanwhile, check on beans again. To make beans thicker, remove about a cup of beans and mash with a potato masher, then stir back into beans. If you want beans even thicker, repeat either the cornstarch or the mashing.
To serve, fluff rice well with a fork. Place rice in individual bowls, cover with beans and top with sausage. Garnish with Tabasco if desired.
No special items needed.