Thursday, November 15, 2012

Crockpot red beans and rice….


I just made this for dinner, and it was wonderful. Seriously, one of the best crockpot recipes I’ve ever made…  I adapted this from “Slow Cooker Revolution,” and I think I may buy the book now…

2 onions, chopped

1 celery rib, chopped

6 cloves minced garlic

1 T. vegetable oil

1/2 t. dried thyme

2 t. sweet paprika

1/4 t. cayenne pepper

5 c. chicken broth (I used a carton, and then did 1 c. of water and bouillon)

1 lb. dried red kidney beans, soaked overnight

1 lb. andouille sausage, sliced

2 bay leaves

1 big or 2 small green peppers, chopped

3/4 c. long grain rice

salt and pepper to taste

a splash of red wine vinegar

The night before you make this, dump your dried beans in your crockpot and cover with about 2 inches of water. Cut up your onions and celery, and put them and the minced garlic, oil, thyme, paprika, and cayenne in a glass bowl. Stir, cover, and put in the fridge. Cut up the sausage and put it in a ziploc in the fridge.

In the morning, drain off the water from your beans, rinse, and drain again. Take that glass bowl of veggies and spices, put it in the microwave, and microwave on high for 3-4 minutes. Throw that in the crockpot with the beans. Add the chicken broth, bay leaves, and sausage. Cook on low for 9 hours.

During the last 1/2 hour of cooking, add in the chopped green pepper and the rice. Turn the crockpot up to high. When the time is up, cut off the crockpot, add a dash of salt and pepper and a splash of red wine vinegar. Enjoy!

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