Wednesday, June 13, 2012

Red Beans N Rice

Anyone who knew me in college and thereafter would attest to my love of beans and rice. I went total vegetarian in college and Zatarain's Red Beans N Rice are what sustained me through. I would eat it prepared as directed on the packaging; I would eat leftovers stuffed into peppers and baked; Turn it into a 7layer bean dip of sorts; or prepare some form of nachos or tacos; stir in corn and tomatoes; mix up some Jiffy corn muffins as a side; top it with cheese and sour cream...any way you mixed it I ate it. I loved the stuff. In the last few years I began to consider other aspects of my diet as well and determined that the sodium content in it was a bit high. I would still prepare it on occasion (I mean, com'mon you can't beat $1.50 for a box and it makes a meal for 3 days! Not to mention it only requires 30 minutes of your life).  I would be set for a few days. Last year I came across this gem of a recipe and for anyone who loves beans n' rice like I do you have got to try this recipe.
I have only prepared it using the slow cooker method and it's so delicious, easy and keeps your kitchen clean and cool! WARNING: It does make a GOB of the stuff...I do mean a GOB. Be advised. Senor and I can make this dinner for close to a week if we ration it properly.I made it today for dinner and looked up to realize I had only a dirty cutting board, knife and measuring cup/spoon to wash. Awesome. And we did not heat the house to boiling by having to turn on the oven. Even better.


  • 1 pound dried red kidney beans
  • 1/2 pound andouille smoked chicken sausage, thinly sliced (I recommend using Aidells Organic Fully Cooked Cajun Style Andouille Smoked Chicken Sausage) I found it at Kroger of all places. 
  • 3 celery ribs, chopped
  • 1 green bell pepper, chopped (use fresh here...don't cheat with frozen like I often do in other recipes)
  • 1 medium onion, chopped (same...fresh)
  • 3 garlic cloves, minced
  • 1 tablespoon Creole seasoning
  • 3 cups uncooked long-grain rice
  • Garnish: sliced green onions, cheese, sour cream, Corn bread muffins


Slow-cooker Red Beans and Rice: Stir together first 7 ingredients and 7 cups water in a 4-qt. slow cooker. Cover and cook on HIGH 7 hours or until beans are tender. Serve with rice. Makes: about 10 cups

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