Red Beans and Rice

Creole Comfort: Unraveling the Magic of Red Beans and Rice!

Red beans and rice is more than just a meal; it’s a Southern tradition that warms the soul and satisfies the appetite. This hearty dish combines tender, slow-cooked red beans with fluffy rice and savory andouille sausage, creating a symphony of flavors that dance on your taste buds.

As the aroma of simmering beans and spices fills your kitchen, you’ll be transported to the vibrant streets of New Orleans. This one-pot wonder is not only delicious but also budget-friendly and perfect for feeding a crowd. Whether you’re looking for a comforting weeknight dinner or a show-stopping potluck dish, this red beans and rice recipe has got you covered.

Originating in Louisiana, red beans and rice has been a Monday staple for generations. Traditionally, women would start the beans simmering while doing laundry, allowing the flavors to develop throughout the day. Today, we’re bringing this classic dish into the modern era with a slow cooker twist that makes it accessible for busy home cooks without sacrificing an ounce of flavor.

Red Beans and Rice Recipe

Ingredients:

1 pound dried red kidney beans

1 large onion diced

1 green bell pepper diced

3 celery stalks chopped

4 garlic cloves minced

1 pound andouille sausage sliced

2 bay leaves

1 teaspoon dried thyme

1 teaspoon dried oregano

1/2 teaspoon cayenne pepper

4 cups chicken broth

2 cups water

2 tablespoons vegetable oil

Salt and black pepper to taste

4 cups cooked white rice

1/4 cup chopped fresh parsley

Instructions:

1. Rinse the red beans and soak them overnight in cold water.

2. Drain the soaked beans and set aside.

3. In a large slow cooker, combine the drained beans, onion, bell pepper, celery, garlic, andouille sausage, bay leaves, thyme, oregano, and cayenne pepper.

4. Pour in the chicken broth and water, stirring to combine all ingredients.

5. Cover and cook on low for 7-8 hours or on high for 4-5 hours, until the beans are tender.

6. About 30 minutes before serving, heat the vegetable oil in a skillet over medium heat.

7. Add the sliced andouille sausage to the skillet and cook until browned, about 5-7 minutes.

8. Stir the browned sausage into the slow cooker.

9. Taste and adjust seasoning with salt and black pepper as needed.

10. Serve the red beans over cooked white rice and garnish with fresh parsley.

Notes:

• For a vegetarian version, omit the andouille sausage and use vegetable broth instead of chicken broth. You can add a teaspoon of liquid smoke for that smoky flavor.
• For a creamier texture, mash about 1/4 of the beans against the side of the slow cooker before serving.
• Leftovers can be stored in an airtight container in the refrigerator for up to 5 days or frozen for up to 3 months.

Nutrition Information

Serving size: 1 cup beans with 1/2 cup rice

Calories: 420

Total Fat: 15g

Saturated Fat: 4g

Cholesterol: 25mg

Sodium: 680mg

Total Carbohydrates: 52g

Dietary Fiber: 10g

Protein: 22g

Other Information

Prep Time: 15 minutes (plus overnight soaking)

Cook Time: 7-8 hours on low or 4-5 hours on high

Equipment Used: Slow cooker, skillet

Estimated cost per serving: $1.50

Total cost: $12.00 (8 servings)

In Conclusion, Red Beans and Rice

Red beans and rice is a timeless classic that continues to captivate food lovers around the world. With this slow cooker adaptation, you can enjoy this iconic dish with minimal effort and maximum flavor. Whether you’re a longtime fan or trying it for the first time, this recipe is sure to become a regular in your meal rotation.

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