Wednesday, June 2, 2010

Saucy Crockpot Red Beans and Rice

I really liked the red beans and rice recipe I used last time, but this one definitely tops it! My husband thought the last one did not have enough "sauce," so I tried this one from Sister's Cafe. The reasons why I like it are A) it is saucy. B) it can be made in the crockpot. C) the flavor combo is very tasty!

Saucy Red Beans and Rice

1 1/2 c red beans
1 (8 oz) can tomato sauce
1 pkg Polska Kielbasa
1 small onion, chopped
1 clove garlic
1/2 green pepper, chopped
1 Tb butter
2 dashes Tabasco sauce
1/2 tsp oregano
1/2 tsp thyme
1 tsp dry mustard
1 Tb Worchestershire sauce
1/4 tsp cayenne pepper
1/2 tsp Cajun spice (I didn't have this, I used Emeril's Essence instead)
*I also like to squeeze a lime wedge over top
Soak beans in 4 cups hot water and 1 Tb salt; cover and let stand for 6 hours to soften. Then drain beans and add 3 1/2 cups fresh water and tomato sauce. Cut sausage into pieces and saute with butter. Add chopped onion, garlic, and green pepper until tender; add to beans. Add remaining ingredients and simmer 1 1/2 hours, stirring occasionally. Serve over hot rice. (To thicken last 15 minutes, mix 1 part flour to 3 parts cold water. Stir into mixture until desired thickness.)

Crockpot Version:

In place of the dry beans, use 3 cans of red beans. (Drain most of the liquid off the beans) Also, you may substitue 1/2 tsp garlic salt for the garlic clove. Place all ingredients (minus butter)directly into the crockpot - no need to saute veggies with sausage. Add 3/4 c water. Cook on low for 3-5 hours. Serve over rice.

No comments:

Post a Comment