Yes, I know that I do a lot of crock pot cooking. I am busy girl, and I do love to cook. However, I also have limited time. Red beans on a stove take time, and so does the crock pot. Both take planning and prep work. On the other hand, I don’t have to hover over the crock pot like I would over the stove.
This isn’t necessarily a new recipe, but it is the way I do my beans. My next post will show you how to turn the leftovers from this recipe into a pot of chili, so there is a method to my madness.
Crock Pot Red Beans:
- 1 lb dry red beans
- 1 big onion
- 1 green bell pepper
- 4 garlic cloves
- 1 lb of andouille or any smoked sausage
- 8oz of pickled pork or tasso
- Onion powder
- Garlic powder
- Sriracha (optional)
- 8 oz chicken broth
- ham bouillon packet w/8oz of water (I found goya makes one that I like with the hispanic foods in the grocery)
- salt, pepper, and/or tony chachere’s for taste
- 1 tbsp worcestershire sauce (optional)
- dash of oregano and thyme
- smoked paprika
Put dry beans, onion, garlic, and bell pepper in the crock pot. Fill crock pot with water to about an inch above the red beans. Sprinkle garlic powder, onion powder, salt, pepper, tony’s, worcestershire sauce, oregano, thyme, smoked paprika and sriracha over the whole pot, stir. Add bay leaves. Cover and let your beans soak overnight with all those delicious flavors. The next morning add the chicken broth, ham bouillon with 8 oz of water, and meat. You are also welcome to add additional seasonings before cooking thoroughly. Cook on low for 8 hours. Serve over rice.
-Many people put celery in their beans. I am not a huge fan, but if you want it, then add the celery when you add the other veggies to the pot.
– If you find the beans are too watery when done then add gumbo file to the pot and let sit on warm, it will thicken before serving. Also, you can mash a few of the soft beans with a fork it will thicken the dish too.
– I also love mayo in my beans for dinner in my own plate, but many people add a tablespoon of mayo before serving just to add an extra touch of creamy-ness
– It’s even a great idea for leftover smoked meat and ribs that you’re tired of eat alone. Toss that leftover meat into the bottom of the pot before you cook on low, and it’ll come apart in your beans. Just pick the bones out before you eat.
Next post I want to show you how to make these leftovers into chili!