Red Beans and Rice

Based on my last few posts I’ve gone south with my cooking lately, and this is no exception!

Red beans and rice is that quintessential southern comfort food. All the carbs, all the spices, all the tastiness. I like to make this maybe once a month as it’s very filling, the leftovers are delicious, and it’s stupid cheap to make. It’s very hands-off and anyone can do this. I use dried beans in a Crock-Pot, however, you could just use canned beans and spice them up it would work just the same.

The ingredients:
1lb dry red beans

1/2 an onion, chopped fine

2 cups uncooked rice

A smoked sausage, andoui if you can get it but a kielbasa works just fine too.

1/8 tsp liquid smoke

1 tsp Cajun seasoning

Approx 6-8 cups stock, chicken, beef, or veggie.

The process:
This is a dump and go kind of recipe. First you should sort and rinse the beans, people say you do this to remove stones that may have been put in the bag or to remove less than tasty looking beans.  As for stones, in my lifetime I’ve never seen that happen, however, you do find some ugly looking beans every once in awhile so it’s good to toss them.

Place your beans, onion, liquid smoke, Cajun seasoning, and stock into your crock pot set to low.

Allow to cook 6 – 8 hours. Once beans are getting soft, extract about a cup of beans and liquid, set aside. 

Slice up your sausage and add it to the mix

Put the beans and water you set aside into a blender or food processor and puree until smooth. Add back to crock pot. This is the thickener for your beans.

Let the beans cook for 30 more minutes with the lid off to reduce a bit.

While your beans are reducing, prepare rice as directed on the packaging.

Plate the beans and sausage and top with rice, dig in and enjoy.

Prep time: 8 hours

Serves:  10 – 12