I was sure that I had posted this recipe ages ago, but when I went looking, I couldn’t find it anywhere. I didn’t try red beans and rice until well after I was married. It’s not something we ate in our family, and trust me, you don’t want your new husband comparing your red beans and rice to his mother’s! My husband is kind of funny about his tastes with this dish, for example, he says using canned beans is not authentic, and yet, he loves the version using canned beans made by his mother and his sister-in-law. Perhaps it’s just me and my north-easterly ways! I just don’t “get” southern cooking!
This recipe was my first real success with red beans and rice. The thing that I really love about it is that it does not require soaking the beans in advance. The original recipe is from Southern Living Magazine, but I have tweaked it to make sure that there is enough meat for my growing boys! You put this in the pot in the morning, and it’s ready for dinner, although my husband almost always prefers it the second day.
Red Beans and Rice for the Slow Cooker
- 1lb. dried red beans
- 2 lb. smoked sausage, thinly sliced
- 3 celery ribs, chopped
- 1 green pepper, chopped
- 1 red pepper, chopped
- 2 sweet onions, chopped
- 3 garlic cloves, minced
- 1 Tbsp. creole seasoning
- 4 slices bacon, cooked and chopped
- Cooked rice for serving
- Combine first 8 ingredients along with 7 cups of water in a slow cooker. Cover and cook on high 7 hours, or until beans are tender.
- Add the cooked bacon during the last hour of cooking.
- Serve red beans with hot cooked rice.