Easy Slow Cooker Red Beans with Louisiana Kitchen And Culture

Slow Cooking Rookie!

I would like to first thank the great people at Louisiana Kitchen & Culture for creating such a wonderful magazine. If you're into Louisiana cooking and eating, like myself, then Louisiana Kitchen & Culture is a must read magazine.

If you're into learning about great food, great culture and great family traditions, then I highly suggest you pick up an issue or two of Louisiana Kitchen & Culture.

I am cooking a recipe for Easy Red Beans that was published in the January/February 2013 issue of Louisiana Kitchen & Culture.

OK to all my slow cooking foodies, I have to admit, I don't cook in a slow cooker, I only use my slow cooker to keep my collard greens nice and warm. But I decided I was going to give it a try, and so I did.

I have truly been missing out, no one told me I could do all this with my slow cooker. I am not sure if I will ever make red beans in a regular pot again.

This right here, is some down home good eating! Served with a side of hot rice and hot buttered cornbread and you have just tasted creole goodness!

Easy Slow Cooker Red Beans with Louisiana Kitchen & Culture

adapted from Louisiana Kitchen & Culture

Prep Time: Overnight
Cook Time: 5 hours high, 8-10 low
Servings: 4-6


Ingredients:

1 pound dried red beans, soaked overnight
1 lb andouille sausage, sliced
6 c. organic chicken broth
1 large white onion, chopped
1 bell pepper, chopped
2 stalks celery, diced
3 cloves garlic, chopped
1 chipotle pepper, chopped (optional)
2 bay leaves
3 tbsp. extra virgin olive oil
1 tbsp. creole seasoning
1 tbsp. garlic powder
1 tbsp. onion powder
1/2 tbsp. black pepper
2 tsp. smoked paprika
2 tsp. dried thyme

Directions:

In a large pot add olive oil and heat over medium high heat. Add celery, bell pepper and onion, and saute for about 5 minutes, add sausage and saute for 10 minutes more, add garlic and chipotle pepper and cook 1 more minute.

Add all the seasonings and mix well. Pour in chicken broth and bring to boil. Transfer mixture to slow cooker. Add beans and stir well. Cover, cook beans on high for 5 hours or low 8-10 hours.

During the last hour of cooking remove lid and mash some of the beans with the side of a large spoon. Allow beans to cook uncovered for the last hour.

Serve over hot rice with a side of hot buttered cornbread. Enjoy!

Note: Quick soaking method for red beans. In a large pot place washed red beans and cover with water. Bring pot to boil, cover pot, turn off heat and allow beans to soak 1 hour. Drain, rinse and prepare to cook.