Slow Cooker Red Beans & Rice

 

 I’m suffering from the post-Thanksgiving blues. Not that I did anything, mind you, but I did leave the house and that’s saying something. I was also in a crowd of 14 people and by Sunday night I realized that I was coming down with something. It may be something, it may be nothing, but I’m taking no chances. Today, during one of my good moments, I put together a big ole crock of comfort food. I have only once before made red beans and rice (you can find that recipe here), and I absolutely loved it! Today I did not want to spend time standing by the stove, so I put everything into the crockpot. It was phenomenal! The house was scented with the most magnificent fragrance, and I could not wait to dig in. From past experience, I know that this freezes very well, so it can take place in the freezer alongside various stocks, sauces, soups, and stews, to get me through the winter. Wonderful!

Slow Cooker Red Beans & Rice

 2 15-oz. cans red kidney beans, drained

1 15-oz. can red kidney beans, undrained

½ lb. smoked sausage thinly sliced (andouille or smoked)

2 celery ribs, diced

1 green bell pepper, chopped

1 medium Melissa’s organic yellow onion, chopped

1 T. Melissa’s minced garlic

2 c. chicken stock

2 T. tomato paste

1 T. Worcestershire sauce

½ teaspoon kosher salt

1½ t. Cajun seasoning
1 t. Crystal hot sauce

1 bay leaf

4 cups uncooked long grain rice

Green onions chopped, for garnish

Fresh parsley chopped, for garnish

Add red kidney beans, smoked sausage, celery, bell pepper, onion, garlic, stock, tomato paste, Worcestershire sauce, salt, Cajun seasoning, hot sauce, and bay leaf to a 6-quart slow cooker. Set on high setting and cook for 4-6 hours, depending upon how juicy you like your beans.

 Cook rice according to package directions. Remove bay leaf and serve red beans over top of the cooked rice. Top with fresh green onions and parsley.

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