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Saturday, June 30, 2018

Slow Cooker Red Beans and Rice

slow cooker red beans_menumusings.com
It dawns on me that the title to this post is all wrong... this is not a post about making rice at all.  It's all about the beans.  But here in the South, it's just hard to say the "red beans" part without saying the "rice" to go with it.  You could call it red beans with smoked meat, I suppose... but that just doesn't have the right ring to it at all.  Anyway, y'all know what I mean.

When I was a little girl, we had red beans and rice EVERY Monday at school.  This is a very Southern tradition.  Mondays in the South were traditionally considered "wash day" for as long as anyone can remember.  This goes back to the old plantation days.  Folks back then put the beans on to soak overnight and then enjoyed the slow cooking smell of the beans simmering with some good smoked meat and seasonings all day while they did the wash (by hand).   Lord Jesus, I'm so thankful we don't live back in those days!  But one thing hasn't changed... the smell of those beans simmering with that smoked meat all day sure makes your house smell amazing!  I don't have enough forethought to put them on the night before, so I just throw mine in the crockpot.  This works like a charm.  What I also love about crockpot cooking is that you don't have to tend to it.  Just hit the button and walk away.  Yes.  Score!


#glutenfree #dairyfree #highfiber #southern #easy #budgetfriendly  #crockpot  #crowd  #potluck

Print this Recipe

Ingredients:  (serves 6-8)
  • 1 pound dried red beans
    • I highly recommend Camillia brand if you can find them
  • 1 pound smoked meat, cut into bite sized pieces 
    • the smokier the better
    • I have 1/2 pound smoked andouille sausage and 1/2 pound tasso
  • 1 cup diced bell peppers
    • I keep some frozen for easy dinner prep
  • 1 cup diced onions
    • I keep some frozen for easy dinner prep
  • 2 cups chicken broth
  • 7 cups water
  • 2 Tbsp Creole seasoning 
    • (there are gluten free formulas available)
  • 1/4 cup dried parsley
  • 1 Tbsp minced garlic
  • Steamed rice for serving with the beans
  • Optional - fresh parsley for garnish

Step-by-Step:
Rinse your beans and check for any small pebbles or anything that may have been left in the package accidentally.
1 pound dried red beans
First comes our vegetables seasonings.  Add the beans to your slow cooker and then just start dumping all the other ingredients in.   I'm using frozen veggies because I usually always have some on hand in the freezer.  This makes my meal prep so fast and easy! 
1 cup diced bell peppers
1 cup diced onions
Next comes our meat seasonings.  I'm using 1/2 pound each of smoked andouille sausage and 1/2 pound tasso.  Use what you prefer, but the smokier the better.  A smoked ham hock, perhaps?  Pork has a long history in the South, so it would be a common seasoning for the beans.
1 pound smoked meat

 Add in your dry seasonings.
2 Tbsp Creole seasoning (like Tony Chachere's)
1/4 cup dry parsley flakes
1 Tbsp minced garlic
 Okay, let's add our liquid in here.
2 cups chicken stock
7 cups water
 Give it a good stir to mix all the ingredients.
Now.. here's the good part.  Press GO.  On my slow cooker, I select HI and set the time to 8 hours.  That's it!  You do have to endure the smell all day.  It's a tough job.

*If you like a soupier red beans, let it go for the whole 8 hours.  I like mine a bit creamier.  So around hour 6-7, I lift the lid and use either a potato masher or the back of a spoon and mash up some of the beans.  I allow it to continue cooking the rest of the time.  Something happens with the interaction between the mashed beans and juice that makes it thicken and get creamier.

**Also, consider that these are even BETTER the next day.  Yes, seriously.  They will also thicken by the next day.  This makes it a great make ahead dish to bring to a function to reheat.

My kids would absolutely revolt on me if I didn't serve this without cornbread (another Southern staple)... so of course we are having cornbread muffins, which are very kid friendly.

There are a TON of new food fads out there.  You know it.  I know it.  But sometimes, there's something very comforting about going old school.  Really old school.  You can almost feel the humid breeze blowing the Spanish moss and hear the whistle of the riverboats.

Here's some bonus recipes I hope you'll enjoy:
Spicy Sausage and Sweet Potato Hash - #paleo #glutenfree #dairyfree #whole30compliant
Spicy sausage and sweet potato hash_menumusings.com
Chicken Fajita Burrito Bowls - #glutenfree #dairyfree #mealprep #mexican
chicken fajita burrito bowls_menumusings.com
Baked Chicken Parm - #baked #healthier #familyfriendly #italian
Baked chicken parm_menumusings.com
Skinny Mexican Pizza - #teens #reducedfat #turkey #mexican
skinny mexican pizza_menumusings.com
Chicken Cordon Bleu - #dinnerparty #french
Chicken Cordon Bleu_menumusings.com

Written Method:
Rinse your 1 pound of beans and check for any small pebbles or anything that may have been left in the package accidentally.  First comes our vegetables seasonings.  Add the beans to your slow cooker and then just start dumping all the other ingredients in.   I'm using frozen veggies because I usually always have some on hand in the freezer.  This makes my meal prep so fast and easy! 1 cup diced bell peppers + 1 cup diced onions.  Next comes our meat seasonings.  I'm using 1/2 pound each of smoked andouille sausage and 1/2 pound tasso.  Use what you prefer, but the smokier the better.  A smoked ham hock, perhaps?  Pork has a long history in the South, so it would be a common seasoning for the beans. 

Add in your dry seasonings. 2 Tbsp Creole seasoning, 1/4 cup dry parsley flakes, 1 Tbsp minced garlic.  Okay, let's add our liquid in here.  2 cups chicken stock + 7 cups water.  Give it a good stir to mix all the ingredients.  Now.. here's the good part.  Press GO.  On my slow cooker, I select HI and set the time to 8 hours.  That's it!  You do have to endure the smell all day.  It's a tough job.

*If you like a soupier red beans, let it go for the whole 8 hours.  I like mine a bit creamier.  So around hour 6-7, I lift the lid and use either a potato masher or the back of a spoon and mash up some of the beans.  I allow it to continue cooking the rest of the time.  Something happens with the interaction between the mashed beans and juice that makes it thicken and get creamier.

**Also, consider that these are even BETTER the next day.  Yes, seriously.  They will also thicken by the next day.  This makes it a great make ahead dish to bring to a function to reheat.

My kids would absolutely revolt on me if I didn't serve this without cornbread (another Southern staple)... so of course we are having cornbread muffins, which are very kid friendly.

There are a TON of new food fads out there.  You know it.  I know it.  But sometimes, there's something very comforting about going old school.  Really old school.  You can almost feel the humid breeze blowing the Spanish moss and hear the whistle of the riverboats. 

4 comments:

  1. Boy thos beans and fice look and sound amazing... ever since my gall bladder has acted funny I havent eaten beans like that, I’m not from the south but my grandpas was from Missiourri. But I took a likin to Smoked Ham hocks and beans. Sure do miss them. These would be nice for a family get together.. with love Janice

    ReplyDelete
    Replies
    1. Thanks Janice.. you're right. They are perfect for a big family get together!

      Delete
  2. Hey J.M.
    It's Glen in Tennessee. Sure do remember Monday wash-days. We didn't always have red beans on Monday's unless we had a bone-in ham for Sunday dinner... then you could count on RB and rice Monday for sure (and probably Tuesday with a little something added in like turnip greens, collards or cooked-down cabbage). Sometimes Mama wouldn't cook rice but have a big iron skillet of cornbread that we would crumble-up and cover with RB's and ham.

    ReplyDelete
    Replies
    1. Hey Glen, Isn't it great how a recipe like this brings up so many awesome memories? Dang, you made me wish I had a big pot of cabbage to go with these. Maybe next time. :)

      Delete

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