Hey everyone, it is me again, Dan, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, slow cooker red beans. It is one of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.
Slow Cooker Red Beans is one of the most popular of current trending meals on earth. It’s appreciated by millions daily. It is simple, it is fast, it tastes delicious. Slow Cooker Red Beans is something which I have loved my entire life. They are fine and they look wonderful.
Creamy and comforting, it is traditionally flavored with a leftover pork bone, so if you happen to have one, feel free to throw that in. Red kidney beans slow cooked with smoked sausage served over rice with cornbread on the side. Our classic red beans & rice recipe adapted for slow cooked perfection. Oh the south, they have given us many tasty recipes.
To get started with this particular recipe, we have to prepare a few components. You can have slow cooker red beans using 7 ingredients and 7 steps. Here is how you can achieve that.
The ingredients needed to make Slow Cooker Red Beans:
- Take 2 bags (16 oz) each) red beans
- Prepare 1/4 cup Worcestershire sauce
- Take 3 tbsp garlic salt
- Make ready to taste Cajun seasoning
- Get 1 onion
- Make ready 1 pkg smoked sausage
- Prepare 16 oz Salt pork (or hamhocks & or pig tails) for seasoning - approx
I don't use canned beans anymore; slow cooking my own beans; garbanzos, red beans, kidney beans, black eyed peas and freezing them works wonderfully and saves money and. I also love Slow Cooker Red Beans and Rice Soup, if you'd like a slightly different take on this New Orleans classic. I serve red beans and rice the way I enjoyed it in New Orleans, with a scoop of rice over the creamy beans. Slow Cooker red beans & rice made with dried beans, and cooked with a ham bone, bacon and smoked sausage, in the Crockpot!
Steps to make Slow Cooker Red Beans:
- You really need to soak your beans overnight. I've always been skeptical of this practice; but my mom says it keeps everyone from getting the farts. If I'm making beans on Sunday, I'll soak them in the crock pot with the Worcestershire sauce on Saturday night. 2 packages of beans usually equals a crock pot half full of water.
- On the next day, add your garlic and Cajun seasoning before turning on your slow cooker. If I'm making supper for 6:30pm, the beans need to start cooking no later than 10 am. Put your slow cooker on the high setting.
- 3 hours into cooking, add your seasoning meats. If you're using hamhocks and/or pig tails, you can add them directly. If you are using salt pork, slice into strips and cook until brown before adding. If you are using salt pork, be sure to add the grease along with the meat!
- After an additional 2 hours, finely chop your onion and add to the beans. Be sure to stir gently to mix them in well.
- Slow cooking your beans will take approximately 8 hours to complete from start to finish once they're cooking. When you have 1.5 hours to go, cut your smoked sausage into medallions and then cut the medallions in half. Fry briefly in an iron skillet until slightly cooked and then add immediately to beans. Stir gently to mix well.
- During the last hour of cooking, add additional garlic salt &/or Cajun seasoning to taste. The beans should have a creamy consistency at this point.
- Serve over rice in bowls with bread of choice or cornbread.
I serve red beans and rice the way I enjoyed it in New Orleans, with a scoop of rice over the creamy beans. Slow Cooker red beans & rice made with dried beans, and cooked with a ham bone, bacon and smoked sausage, in the Crockpot! When I make them at home, I've pretty much made my homemade red beans and rice the same way since I've been cooking them - low and slow on the top of the stove. My mom made her own slow cooker version with canned large red kidney beans and tomatoes, which had whole beans and a thin broth. Originally, I wrote this as a no-soak recipe meaning I rinsed and sorted the dry beans and put them right into the slow cooker without soaking or pre-cooking them at.
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