Friday, December 25, 2009

Red Beans and Rice

New Orleans Red Beans and Rice (Southern Living 199?)

1lb. dried red beans
7C. water
1 green bell pepper, chopped
1 med. onion, chopped
3 celery stalks, chopped
3 garlic cloves, chopped
1/2 lb. andouille sausage, sliced (I use a whole package of smoked sausage. You can order/purchase andouille from Schnucks, but I haven't tried it yet. Today I am using turkey sausage with Hormel turkey peperoni.)
3 T. creole seasoning (Tony's)
Hot cooked rice
Garnish: sliced green onions

Place first 8 ingredients in a 4 quart slow cooker.
Cook, covered, at HIGH 7 hours or until beans are tender. Serve with hot cooked rice. Garnish, if desired. Makes 31/2 quarts.

2 comments:

Lyndsey said...

This was very good! Thank you for sharing!

The Koenig Family said...

Hi girls! I'll just say it: I'm becoming a bit obsessed with your blog. Found you when trying to approach freezer cooking for myself and have been really happy with your recipes! Quick question on this one, though: dried beans? Did you need to soak them overnight beforehand? Or are they good to go in the crock-pot as-is?