Sunday, January 13, 2013

Week 2- Crock Pot Red Beans and Rice

This week I made a wonderful Crock Pot Red Beans and Rice recipe from this gal's blog: Little Magnolia Kitchen. It was quick, easy to prepare, and delicious to enjoy! Plus it had the whole house smelling yummy!


CROCK POT RED BEANS AND RICE

1 pound red beans
7 cups water
1 green bell pepper, chopped
1 medium onion, chopped
3 celery stalks, chopped
3 garlic cloves, chopped or minced
21 oz Chicken broth
1-1/2 pounds sausage 
2 tablespoons Creole Seasoning 
Hot cooked rice

Check red beans for any small pebbles then rinse thoroughly. Add beans, water, and chicken broth to the crock pot. Chop all the veggies and add to the crock pot. Next, chop the sausage. Optional: Boil the sausage for 5 minutes to remove the grease. Add to the crock pot when done or if you skip the step. Complete it with creole seasoning (I used Tony's). Turn the crock pot on high for 7 hours. When ready to eat, prepare your rice. Pour red beans over rice and serve.







 I also cooked some corn bread muffins with ours. I just followed the instructions on the side of the Jiffy box. It added a little something extra to the meal.


Rob rates this a 9 out of 10! It was very good. I accidentally used too much chicken broth so it was more soupy then I would have liked. I have got to learn to read the reviews before I make something. We have a lot left over as well, so maybe half the recipe for the two of us. 

14 comments:

  1. Freeze the other half. Red beans freeze perfectly!

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  2. How many servings does this make?

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    1. Kay- I would say it serves 6-8. Enjoy! Thanks for reading my blog!

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  3. You said to adjust the water/ chicken broth - what amount would you suggest?

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    1. Hi! I was suggesting to adjust the water/chicken broth based on your preferences. I do not like my red beans and rice soupy, so I would cut the water back to 5 cups. Don't cut back too much or your beans won't cook properly! If you like your red beans and rice to have more liquid, add a cup of water to the crock pot. Thanks for reading!

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  4. Wish you had a 'print' button!

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  5. No pre-soaking of the beans??? Is that why you cook on high? This sounds great and easy, I must try it.

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    1. That's right! No pre-soaking makes it so easy to make it! Enjoy!

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  6. Replies
    1. Not spicy at all! I can't handle the smallest amount of spice, so I leave it out. My husband is always adding Tabasco to get his spice!

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  7. I want to take this to work for fat Tuesday. Can I add the rice to the beans? Not sure how I would keep the rice warm. Thanks

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  8. Martha, we have never tried it that way but I am sure it would work. We prefer our beans a little soupy and I would suggest adding more broth to compensate for the rice soaking up all your liquid. Good Luck!

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  9. Would this work on low? If so, how long would it take?

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  10. Try mashing some of the beans against the side of the pot, which will naturally thicken them and give them a slight gravy consistency.

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