Prep 1 hr
Cook 5 mins
This recipe is adapted from www.crock-pot.com. I estimated the number of servings.
- 1 lb dried red beans
- 1 medium onion, chopped
- 1 small green pepper, chopped
- 2 celery ribs, chopped
- 3 garlic cloves, minced
- 2 (14 1/2 ounce) cans beef broth
- 2 cups water
- 1 lb smoked ham or 1 lb smoked turkey ham, cut into 1-inch pieces
- 1 teaspoon salt
- 1⁄2 teaspoon hot pepper sauce
- 3 -4 cups cooked rice
- Soak beans in water to cover overnight, drain, and rinse OR in a large pot, cover beans with 3 times their volume of water and bring to a boil. Boil for 10 minutes. Remove from heat, cover, and let stand for 1 hour. Discard water.
- Combine all ingredients except rice in crock. Cover and cook on low for 10 to 12 hours or on high for 5 to 6 hours.
- serve over hot cooked rice.
I have made this several times and love having a reliable red bean recipe for the crock pot! I soak the beans overnight ti assure they're tender. I use 1 quart of organic beef stock, 1 cup water, and 3-4 Bay leaves. I also, like Katmenew, mash some of the beans to thicken the broth. Made it last night with an apple smoked ham hock and hot smoked sausage - fantastic! I always add a variety of heat - black and cayenne pepper, Cajun garlic pepper sauce, jalapeno sauce, and Jamaican hot sauce. My husband is from New Orleans so we know good red beans and rice - these are them.
Just a note: to cut the broth down lightly mash some of the beans. Also the flavor in the red beans comes mainly from your sausage - if you want good flavor, make sure you have some good Cajun sausage (just b/c it's cajun doesn't mean it's hot)! You can even add a little more to the pot if you want (in Acadiana we call that "Lagniappe".) If you can't find Cajun sausage - get some Andouille, it is carried in most well stocked grocery stores now. P.S. this freezes extremely well, make alot & freeze it for quick suppers!
This was everything you want in a recipe: inexpensive, substantial, and it made a TON of food! I would venture to say this might even feed 8, and we are big eaters! I used vegetable broth, turkey smoked sausage, and brown rice to "health" things up a bit. Since turkey smoked sausage doesn't hold its flavor well in a slow cooker I added it about 1/2 hour before serving. I also stirred in the rice before serving, and I agree with other reviewers that a bit more rice would be good. As it stands the recipe comes out a bit brothy, though IMHO that's just a good excuse to make cornbread :). Thanks for posting--I will definitely make it again! Made for P A R T Y 2009.