Royal Street Red Beans

By Marlenew

The Creole dish of red beans and rice has been part of our cuisine for centuries. Traditionally, ham or pork was served on Sundays, and Monday was wash day. Because the beans could cook on the stove all day, it was the perfect meal to use the leftover ham and free up several hours away from the stove while tending to the laundry. You might even say this meal was one of our ancestors' original slow-cooker recipes!

Ingredients

• 1 lb. dried red beans
• 1 white onion, diced
• 2 stalks celery, diced
• 4 garlic cloves, minced
• 1 lb. andouille or smoked sausage, thinly sliced
• 1 ham hock, optional
• 3 bay leaves
• 1/2 tsp. Creole seasoning
• 1/2 tsp. Worcestershire sauce
• 6 cups water
• Green onions, for garnish
• Hot sauce or seasoned vinegar to taste, if desired

Details

Adapted from epicurious.com

Preparation

Step 1

Add all ingredients except for green onions and hot sauce to the slow cooker and stir.

Cook on low heat for 8 hours.

Before serving, remove bay leaves and garnish with green onions. Season with hot sauce or a splash of seasoned vinegar, if desired.

Serve over fluffy white rice.