Made red beans and rice as part of beans and rice week at Crossroads and wanted to document my recipe
Turned out great as usual, I cooked it for over 8 hours By the time it was finished I was SO hungry!!!
- 1 large onion, diced small
- 2-3 tsp. olive oil
- 1 T minced garlic
- 1 T Creole Seasoning
- 1 tsp. dried thyme
- 1 tsp. dried oregano
- salt and black pepper to taste
- 4 cups cooked small red beans
- 3 cups sausage, sliced
- 3 cups homemade chicken stock
- 1 T Worcestershire sauce
- 1 tsp. Tabasco sauce
- 2-3 bay leaves
- 1 tsp. red wine vinegar
- 3 cups cooked white rice for serving
- If using dried beans, soak overnight and cook on stove until they are fairly soft, or cook in pressure cooker about 25 minutes. Drain beans. If using canned beans, rinse with cold water until no more foam appears, then drain.
- Heat olive oil in a heavy frying pan, then saute diced onion about 5 minutes, or until onion starts to brown. Add garlic and saute 1 minute, then add Creole Seasoning, dried thyme, and dried oregano and saute 1-2 minutes more.
- Put onion mixture into dutch oven. Add cooked beans and sausage. Add stock, Worcestershire sauce, Tabasco sauce, bay leaves, and red wine vinegar, and stir to combine.
- Bring to a boil high, then turn down to a simmer for 4 hours, until the beans are dissolved as much as you prefer. Canned beans are usually softer and will break apart more quickly.
- Serve hot, over white rice.
This recipe was adapted from http://www.kalynskitchen.com/2010/02/slow-cooker-recipe-for-louisiana-style.html?m=1 Thanks so much!