Fix-It-And Forget-It Red Beans and Rice |
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Prep Time: 15 Minutes Cook Time: 600 Minutes |
Ready In: 615 Minutes Servings: 10 |
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This came out very good for me, though I have only cooked it once so far. I personally added chili powder, and red pepper flakes to spice it up a bit because the recipe itself seemed a bit too void in seasonings. I also used Jimmy Dean's all natural hot ground sausage. I think next time I will try using less salt, and maybe find a sausage with a lower sodium content. If it works out well I will update. I think this is a great base recipe for those who enjoy experimenting. You can use ham hocks and salt pork in place of the sausage if you wish, I just didn't post it because it confused the computer here. This would be good over pasta as well as rice. Ingredients:
1 lb dried red beans |
1/2 lb sausage, crumbled |
2 teaspoons salt |
1 teaspoon pepper |
3 -4 cups water |
6 ounces tomato paste |
8 ounces tomato sauce |
4 garlic cloves, minced |
Directions:
1. Soak beans for 8 hours. Drain. Discard soaking water.
2. Mix together all ingredients in slow cooker.
3. Cover. Cook on Low 10-12 hours, or until beans are soft. Serve over rice.
4. Variation: Use canned red kidney beans. Cook 1 hour on High and then 3 hours on Low.
5. Note: These beans freeze well.
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