I love anything that I can cook in my “Crock Pot” or slow cooker. I usually use it to cook soup or roast. But this time, I found a wonderful Red Beans and Rice recipe that could be made in my slow cooker, so I was definitely on-board.
This recipe is adapted from the Shreveport-Bossier’s Junior League cookbook
“Mardi Gras to Mistletoe” (Thanks Carolyn and Heidi).
This is a great cookbook. Definitely a little bit of everything.
Red Beans and Rice
(adapted from Mardi Gras to Mistletoe)
1 pound dried red beans
1 large white onion, chopped
1 bunch green onions, chopped
2 tablespoons dried parsley
1 large green bell pepper, chopped
3 large garlic cloves, minced
1 tablespoon salt
1 teaspoon black pepper
1/4 teaspoon thyme
1/2 teaspoon cayenne pepper
1 pound link sausage, sliced
2 quarts water
1 (4-ounce) can tomato sauce
1 tablespoon Worcestershire sauce
3 dashes Tabasco sauce
Hot cooked rice
The night before: In the large pot of the slow cooker place the beans, onions, parsley, bell pepper, garlic, salt, pepper, thyme, cayenne, and sausage. Place in the refrigerator until ready to cook.
Add the water, tomato sauce, Worcestershire sauce, and Tabasco sauce the next morning. Turn slow cooker on high and cook for 4-5 hours. Reduce the heat to low and cook for another 3 to 4 hours.Serve over hot white rice.