Wednesday, September 14, 2011

red beans & rice

Have you ever had red beans and rice? This weekend I asked one of my friends if she wanted to come over and have red beans and rice or go out to dinner. She quickly responded saying she wanted to go out to eat. Fine with me but she was missing out. Once we got to the restaurant I asked her if she didn't like red beans and rice and she told me she had never heard of red beans and rice. She said asking her if she wanted red beans and rice for dinner was like her asking me if I wanted black eyed peas with a side of white rice for dinner. Um I'd pass on that offer so I completely understand why she denied my invitation. But red beans and rice tastes so much better than it sounds!

Red beans and rice was a dish that my mom made all the time when I was growing up. It was an easy, quick crock pot meal that made the entire house smell absolutely delicious and tasted as good as it smelled. It is still really hot in NC but I was excited to break out the crock pot for my first fall crock pot meal.  Red beans and rice is a Creole dish that originated from Louisiana and was served on Mondays in order to use up the meat left over from Sunday dinner. Throw some spices, beans, sausage and veggies into a crock pot and 8 hours later you have a warm, filling meal. The biggest decision you have to make when making these red beans is if you want the beans to be soupy or thicker. If you want it soupy then keep the top on the crock pot all the way up until serving. If you want thick red beans (pictured), leave the top off the crock pot for the last hour of cooking. You can also cook these beans in a regular pot on low heat for the same length of time. 

Red Beans & Rice
serves 4-6

1 pound of small red beans
1 onion, diced
1 green pepper, diced
3 tsp olive oil
4 garlic cloves, minced
1 tbsp creole seasoning (I used Tony Chachere's Creole Seasoning)
1 tsp dried thyme
5 hot sausage links, sliced
4 c. chicken stock 
1 tbsp worcestershire 
3 bay leaves
2 tsp red wine vinegar

3 c. of cooked rice

Soak the beans in water overnight or for 8 hours to get the gas out of them. Drain the beans and rinse them with water. 

Saute onion, green pepper and olive oil in a pan until golden brown. Add garlic and saute for 1 minute. Add the drained beans, the veggie garlic mixture, creole seasoning, thyme, sausage, chicken stop, worcestershire, bay leaves and red wine vinegar to the crock pot and turn on high for about 8 hours or until the beans are tender. Serve with rice. 

8 comments:

  1. I am going to have to try this recipe! I love red beans and rice!

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  2. This sounds just wonderful - I love all your flavors in here!

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  3. Beans and rice are great and healthy together.

    Your blog is fantastic with lots of delicious cooking and baking.

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  4. I love red beans and rice. In fact I could eat it for lunch or dinner probably a couple times a week and that would be fine with me. :)

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  5. I'm trying this tomorrow, I'll keep you updated on how it turns out!

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