The weather may not reflect fall but according to the calendar it is definitely fall which means lots of crockpot adventures and cozy food favorites. I have recently become a fan of beans so I am exploring more recipes that feature this food staple. First up is the southern classic, Red Beans & Rice. This is my take on the dish and my southern grandma told me I don't have to soak my beans so I didn't but feel free to soak prior to cooking if you wish.
What You Need:
- 1 16oz bag Red Beans
- 1 lb ground Andouille Sausage
- 2 medium Kielbasa Links, sliced
- 3 Stalks Celery, sliced
- 1 Medium Onion, chopped
- 1 Medium Bell Pepper, chopped
- 1 TBSP Minced Garlic
- 1 32 oz carton Chicken Broth
- 3 Cups Water
- 1/4 cup Hot Sauce
- 1/2 TBSP each Salt, Pepper, & Creole Seasoning
1. Place all ingredients in crockpot
2. Cover & cook on high for 3-4 hours or low for 6-8 hours
3. With an hour left of cooking use a potato masher to break up the andouille and smash some of the beans in the pot
4. Serve over rice and enjoy!
*Tip: If you want to thicken your beans, mix equal parts flour and warm water in a mixing bowl and add to the crockpot at the end of cooking making sure to stir well. I add 1/2 cup at a time (1/4 cu flour mixed with 1/4 cu water) until I reach my desired thickness. Add slowly so that you do not add too much, I stir well and wait a couple of mins before adding more.