Slow Cooker Red Beans and Rice

By johnwhorfin

A New Orleans Classic -- red beans and rice. Make your own in a slow cooker using Louisiana products -- Tony Chachere's Creole Seasoning, Tabasco branded sauce and some Louisiana sausage!

Ingredients

• 1 large onion, diced small
• 2 - 3 teaspoons olive oil
• 1 tablespoons minced garlic
• 1 tablespoon Tony Chachere's Creole Seasoning (or other Creole seasoning of your choice)
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• Salt and black pepper to taste (I didn't use salt because the Tony Chachere's seasoning has salt, and I only used a little bit of pepper)
• 4 cups cooked small red beans (or use 3 cans red beans, rinsed and drained and add 1/2 cup more chicken stock)
• 3 cups diced lean ham or Louisiana Hot Sausages (dice into pieces about the size of the cooked beans)
• 3 cups homemade chicken stock or canned chicken broth
• 1 tablespoon Worcestershire sauce
• 1 teaspoon. Green Tabasco Sauce (or use a smaller amount of red Tobasco)
• 2 - 3 bay leaves
• 1 teaspoon red wine vinegar
• 3 cups cooked white rice for serving (Use Uncle Bean's Converted Rice for South Beach Diet)

Details

Servings 6
Adapted from kalynskitchen.com

Preparation

Step 1

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.

Cut ham or sausage into small pieces, about the size of cooked beans.

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 small crockpot. Add cooked beans and diced ham or sausage. Add stock, Worcestershire sauce, Tabasco sauce, bay leaves, and red wine vinegar, and stir to combine.

Cook on high for 4 - 8 hours, until the beans are dissolved as much as you prefer. I like this best when the beans are at least 3/4 broken apart and dissolved into the liquid. Canned beans are usually softer and will break apart more quickly.

Serve hot, topped with white rice. In New Orleans this is usually served in a bowl filled about 2/3 full of the soupy bean mixture, then topped with a scoop of rice.