Wednesday, March 9, 2011

Red Beans and Rice

Matt's coworker Kelsey gave me the recipe for red beans and rice in a slow cooker last week and I made it tonight! I think this may become a "regular" in our house…it's everything you could love in a meal - quick and easy, cheap, and VERY tasty! And most of all - I LOVE cooking with a crock pot…you can throw everything in it in the morning and by late afternoon your house smells wonderful and your dinner is waiting on you!

Here is the recipe:

Red Beans and Rice
1 bag kidney beans
1 can Rotel tomatoes
4 carrots, chopped
onion, chopped
andouille sausage, sliced

Soak kidney beans overnight. Combine beans, tomatoes, carrots, onion, salt and pepper (I also added a little Zatarans creole seasoning), and 6 cups water in crock pot and cook on low for 8+ hours. An hour or so before eating, slice sausage and bake on cookie sheet at 375 for about 8 minutes. Add to crock pot. Serve over rice. Excellent with tabasco and Ritz crackers crumbled on top (I didn't do this, but I put a little parsley on top).

Do you have any recipes that you make in a crock pot that you like? PLEASE - send them my way! I need more ideas:)


Mandi said...[Reply to comment]

My favorite crockpot recipe is called Awfully Easy Chicken!

4lbs chicken (I use leg quarters)
14oz bottle of BBQ sauce

Put just enough water in the crockpot to cover the bottom. Put in (unfrozen) chicken and pour in BBQ sauce. Cook on low for 8 hrs.

Alternate: omit water and cover the bottom of the crockpot with sliced onion.


Fran Pierce said...[Reply to comment]

Yummm...maybe you can make it while you're home!

Miller said...[Reply to comment]


Thanks so much - I will try this!

Daniel and Duski said...[Reply to comment]

Not really a recipe for a crock pot meal...but something I like to do with my crockpot that saves time and $ is to put a whole chicken in it in the morning (I season the chicken with olive oil, thyme, s & p), stuff the cavity of the chicken with chuncks of onion, carrot and celery, or whatever you have on hand and just let it cook on low all day. You can serve the meat as is with your fav. sides, or chop to freeze and use in casseroles/soups. Then, add about 6 cups of water to the juices in the pot left from the cooked chicken and let sit overnight on "warm" and you have chicken stock for your freezer! I can't wait to try to red beans and rice...looks good!

Miller said...[Reply to comment]

@Daniel and Duski
Thanks Duski! I am going to try this!

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