Ingredients with Measurements:
- 1 pound dried red beans
- 1 large onion, chopped
- 1 green bell pepper, chopped
- 3 celery stalks, chopped
- 4 garlic cloves, minced
- 1 tablespoon dried thyme
- 1 tablespoon dried oregano
- 1 tablespoon smoked paprika
- 1 teaspoon cayenne pepper
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 6 cups chicken or vegetable broth
- 1 pound smoked sausage, sliced
- 4 cups cooked white rice
- Chopped fresh parsley, for garnish
Special equipment needed:
- Slow cooker
Step-by-step instructions:
1. Rinse the red beans and pick out any debris or stones. Soak the beans overnight in enough water to cover them by at least 2 inches.
2. Drain the beans and add them to the slow cooker along with the onion, bell pepper, celery, garlic, thyme, oregano, smoked paprika, cayenne pepper, salt, and black pepper.
3. Pour in the broth and stir to combine.
4. Add the sliced sausage on top of the bean mixture.
5. Cover the slow cooker and cook on high for 6-8 hours or on low for 8-10 hours, or until the beans are tender and the sauce is thickened.
6. Serve the red beans over cooked white rice and garnish with chopped parsley.
- Time:
Preparation time: 20 minutes
- Cooking time: 6-8 hours on high or 8-10 hours on low
Temperature:
- High or low setting on slow cooker
Serving size:
- 6-8 servings
Nutritional information:
- Calories: 470
- Fat: 17g
- Carbohydrates: 53g
- Protein: 27g
- Fiber: 13g
- Sodium: 1600mg
Substitutions for ingredients:
- You can use any type of dried beans instead of red beans, such as kidney beans or black beans.
- You can use any type of sausage, such as andouille or kielbasa.
- You can use fresh herbs instead of dried herbs, but use 3 times the amount.
Variations:
- Add diced ham or cooked bacon to the red beans for extra flavor.
- Use vegetable broth instead of chicken broth for a vegetarian version.
- Add diced tomatoes or tomato sauce to the red beans for a tomato-based sauce.
Tips and tricks:
- Soaking the beans overnight will help them cook faster and more evenly.
- If the sauce is too thin, remove the lid and cook on high for an additional 30 minutes to thicken it up.
- You can freeze any leftovers for up to 3 months.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 4 days.
Reheating instructions:
- Reheat the red beans and rice in the microwave or on the stove until heated through.
Presentation ideas:
- Serve the red beans and rice in individual bowls or on a large platter for family-style serving.
Garnishes:
- Chopped fresh parsley or green onions
Pairings:
- Cornbread or crusty bread
- Steamed vegetables, such as green beans or broccoli
Suggested side dishes:
- Collard greens or kale
- Coleslaw or potato salad
Troubleshooting advice:
- If the beans are still hard after cooking, continue to cook them on high for an additional hour or until tender.
- If the sauce is too thick, add more broth or water to thin it out.
Food safety advice:
- Make sure to soak the beans overnight and discard the soaking water before cooking to reduce the risk of food poisoning.
- Keep the slow cooker on high or low setting to ensure that the food stays at a safe temperature.
Food history:
- Red beans and rice is a traditional dish from Louisiana, where it is often served on Mondays as a way to use up leftover ham from Sunday dinner.
Flavor profiles:
- Smoky, spicy, savory
Serving suggestions:
- Serve the red beans and rice with hot sauce or Tabasco sauce for extra heat.
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