Red Beans and Rice

The other day I made a pot of red beans and served it with rice.  It was the first time I had made them since I was pregnant with TAB and went into labor after eating them. I haven’t been able to eat them since then.   But I had a bag of red beans in the pantry and I decided it was time to get back in the saddle.  The only problem I have with red beans and rice is that it’s time consuming to make.  First you have to soak the beans.  And then you have to cook them all day long.  But if you use your slow cooker there is less active cooking time and you don’t have to babysit a large pot of red beans.

So I started by soaking my red beans at least 24 hours in advance.  Just place in a pot and cover with water.

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Then dump all your ingredients into a slow cooker – red beans, diced onions, garlic cloves.

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To that add chicken stock, water, Cajun seasoning, cayenne pepper and bay leaves.

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Add smoked ham hocks.  Cover and cook on low for about 7-8 hours.

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Remove the ham hocks and pick as much meat off the bones as possible.  Add back to the pot of beans along with some andouille sausage.

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Stir and cook for an additional 45 minutes or until the sausage is heated through.

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Serve over rice.  Enjoy!

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Recipe:

1 – 16 oz bag red beans
1 medium onion, diced
5 cloves garlic
32 oz chicken stock
1 cup water
2 Tablespoons Cajun seasoning
1/2 teaspoon cayenne pepper (optional)
2 bay leaves
4 smoked ham hocks
16 oz andouille sausage

Soak red beans in a pan full of water overnight.  Drain and place in the bowl of a slow cooker.  Add onions, garlic, chicken stock, water, Cajun seasoning, cayenne pepper and bay leaves.  Nestle ham hocks into the pot.  Cover and cook on low for 7-8 hours.  Remove ham hocks and pull meat off the bone.  Place back into the pot of beans.  Add andouille sausage and cook for an additional 45 minutes or until sausage is heated through.  Serve over rice.

Enjoy!

Caroline