Beans and rice
Up until very recently the only time I used a crock pot was for stews. Since beginning the blog I’ve found all sorts of things that can be cooked in one. I’ve even found some desserts that I’ll be trying in the very near future. So when I found a red beans and rice recipe, it had to be tried.
I had never thought about adding sausage to this particular meal before, but it made such a difference that I’ll never eat beans and rice without it again. All the recipes that I’ve found use a regular sausage, but as readers of this blog know, I will use any excuse to add a little spice when I can. So I found a nice spicy sausage that brought just a little bit of a bite to this meal.
This recipe couldn’t be simpler. Throw everything into a pot and set on high and cook for six to eight hours. Just before it’s done, cook some rice and pile everything on top. Feel free to add your favorite bell peppers to this one, it adds a little sweetness to the heat.
Beans and rice
- 1 pound uncooked (dry) red kidney beans
- 3/4 pound (12 ounces) Spicy sausage (sliced)
- 1 tsp garlic powder
- 3 celery stalks (diced)
- 1 medium white onion (peeled and diced)
- 1 bell pepper (diced)
- 2 teaspoons Italian seasoning
- 1 teaspoon hot sauce
- 1/2 teaspoon dried thyme
- 7 cups chicken stock
- Salt and pepper to taste
- Serve over cooked white or brown rice.
Rinse the kidney beans thoroughly under water.
Add the kidney beans, sausage, garlic, celery, onion, bell pepper, Italian seasoning, hot sauce, dried thyme, and chicken stock into a large slow cooker. Mix well to combine.
Cook on high for 6-8 hours, or until the kidney beans are soft and cooked through.
Serve immediately over rice.