Ahhhh red beans and rice, Cajun comfort food. They are creamy and delicious. They are great paired with fried chicken, a pork chop, or corn bread or all on their own. They are economical and are great for the day before payday. Traditionally made on Mondays, but we eat em anytime we want. Plus, they're kind of good for you. BONUS!
I'm making them in the Crockpot, but they can be made on the stove as well. Just soak the beans the night before, if you're cooking them on the stove top, and cook for 2 hours or so over medium heat, stirring often and adding water or stock when needed.
This is what you'll need to make it:
- 1 Lb of dried red beans (Always Camellia Brand)
- 1 onion (chopped)
- 1/2 of a bell pepper (chopped)
- 4 cloves of garlic (chopped)
- 1/4 cup of fresh parsley (chopped)
- 2 to 3 tablespoons of Cajun seasoning (like Slap ya Mama)
- 2 tablespoons of garlic powder
- 2 teaspoons of black pepper
- 1 or 2 teaspoons of cayenne powder (optional, we like heat)
- 1 - 2 pounds of smoked andouille sausage. Hot or mild. (sliced into rounds)
- 1 1/2 quarts (6 cups) of water, or stock, plus more if needed
- Green onion tops, chopped for garnish
- Fresh parsley, chopped for garnish
- Cooked rice
First, chop all of your veggies, and add them to the Crockpot.
Add your beans to your Crockpot. Then add in the stock, sausage, 1 tablespoon of Cajun seasoning, garlic powder, black pepper and cayenne pepper (if using).
Cook on high for 4 to 5 hours. Adding more water if needed. Adjust cooking times if necessary, Cooking times can vary from Crockpot to Crockpot.
Mash some of the beans with a potato masher, or a fork. If the beans are still hard, they aren't ready. Let them cook an hour or so more.
They should look kind of like this, partially mashed, but you can still see some whole beans. Adjust your seasonings here, and let it continue to cook, while you are cooking your rice. I added another tablespoon of Slap ya Mama, and a little more garlic powder, but add however much seasoning you like.
Tada, just like magic, your beans are done.
Serve with cooked white rice, and garnish with green onion tops and fresh parsley.