Crescent City Red Beans and Rice (Crock-Pot)
I grew up working in our family restaurants around New Orleans, which is known as "The Big Easy" or "The Crescent City" (due to the shape of the Mississippi River which runs through the heart of this southern city). Like most mom and pop places, we always served Red Beans and Rice on Monday. Always! Ive changed the restaurant version a bit to reflect the fact that I use my Crockpot now. I hope you enjoy these yummy beans as much as I did growing up and as my own family now does. Serve over hot, fluffy white rice and a warm piece buttered and grilled French Bread with a side salad or bowl of coleslaw. Sweet iced tea rounds this awesome southern dish off quite nicely.
I grew up working in our family restaurants around New Orleans, which is known as "The Big Easy" or "The Crescent City" (due to the shape of the Mississippi River which runs through the heart of this southern city). Like most mom and pop places, we always served Red Beans and Rice on Monday. Always! Ive changed the restaurant version a bit to reflect the fact that I use my Crockpot now. I hope you enjoy these yummy beans as much as I did growing up and as my own family now does. Serve over hot, fluffy white rice and a warm piece buttered and grilled French Bread with a side salad or bowl of coleslaw. Sweet iced tea rounds this awesome southern dish off quite nicely.
- 1 onion chopped
- 1/4 cup butter
- 1 tablespoon butter
- 1 teaspoon garlic salt
- 1 bell pepper chopped
- 1 teaspoon liquid smoke
- 1 teaspoon black pepper fresh ground
- 1 lb smoked sausage
- 1 lb dried kidney beans i prefer the pink ones to the dark red ones
- 1 ham hock
- 4 garlic cloves chopped
- 1 tablespoon chicken stock powdered
- 1 teaspoon dried chipotle powder i use one knorr mini cube
- 2 -3 bay leaves
- 1 -2 tablespoon salt according to your taste
- 1 -2 teaspoon cajun seasoning tony cacheres and zatarains brand are both very good
- 1 teaspoon tabasco sauce chipotle flavored is really nice
- Carbohydrate 14.9547129026745 g
- Cholesterol 97.6247451447581 mg
- Fat 35.7037702640976 g
- Fiber 4.7209327623534 g
- Protein 22.9952668984444 g
- Saturated Fat 14.6111116166783 g
- Serving Size 1 1 , 6 serving(s) (253g)
- Sodium 1413.10888592526 mg
- Sugar 10.2337801403211 g
- Trans Fat 4.07697811975854 g
- Calories 473 calories
Step-by-step
- SOAK BEANS: On Sunday night (or the night before you want to eat these yummy beans), check beans to be sure there are no stones then place beans in a large bowl and fill almost to the top with water. It's better to have too much water than not enough. The beans will more than double in size overnight. In the morning, I drain beans in a colander and rinse well.
- A FEW PERSONAL TRICKS: One of the first things I do in the morning is fill my Crockpot with hot tap water just to bring it up to temperature much faster. This saves on cooking time and electricity. I also fill and boil my electric jug (or kettle) - this is the water I will use to cook my beans.
- PLACE IN CROCKPOT: Beans, ham hock, black pepper, chicken stock powder, chopped garlic, garlic salt, bay leaves, and optional Chipotle powder and liquid smoke. Note: Save adding salt until the end of cook time.
- COVER WITH HOT WATER: Cover beans with hot water from your jug or kettle just until fully covered. Then add an extra inch of water on top of that. This will give your beans a chance to swell even more during cooking. Cover Crockpot with lid.
- QUICKLY: Sauté onions and bell-pepper just until they begin to cook. Add these to the beans and stir.
- COOK: If you are going to be gone all day, cook beans on low setting for 6 to 8 hours. If you will be around to stir, etc., I recommend cooking them on high until they are almost fully cooked (about 4 or 5 hours). Then turn them down to low for the last bit of cooking.
- ONCE COOKED: When beans are fully cooked, remove bay leaves (if you can find them all) add butter and stir. To thicken beans, add 2 tablespoons corn flour mixed with just enough cold water to dissolve it. Add this to beans and stir for a minute. Beans should thicken a bit in fairly short order. Repeat until you get the desired consistency.
- ADD: Add salt by half-teaspoon until you reach the level of your liking. It may not take much for you. Also add a bit more fresh ground pepper.
- NOW: Put your rice on to cook. Slice smoked sausage and cook in a medium-hot cast iron skillet until nicely brown and starting to emit those nice juices. Take skillet off heat but leave sausages where they are. Don't cover.
- RINSE your rice with hot water. Once drained, place about half a cup of hot fluffy rice in a wide, shallow bowl.
- COVER rice with a generous amount of red beans. Top with a good amount of hot smoked sausage slices.
- SPRINKLE with hot sauce and/or more Tony's if you want it spicy like I do.
- SERVE with hot buttered, grilled slices of French bread, salad or coleslaw, and a big glass of iced tea.
- ENJOY!
My Crescent City Red Beans and Rice: A Taste of Home
The aroma of simmering red beans and rice always takes me back to my childhood. Growing up, our family ran several restaurants in New Orleans, the heart of Cajun and Creole cuisine. Mondays were always red beans and rice day – a tradition we upheld religiously. The recipe was a closely guarded family secret, passed down through generations, slightly tweaked and perfected over time. Now, I adapt it to my busy life, utilizing my trusty Crock-Pot for convenience without sacrificing flavor.
This isn’t just a recipe; it’s a nostalgic journey to the vibrant streets of New Orleans, a culinary embrace of the city’s rich heritage. The deep, savory flavors of the beans, slow-cooked to perfection, blend harmoniously with the smoky tang of the sausage and the subtle spice of Cajun seasoning. It’s comfort food at its finest, a dish that evokes warmth, family gatherings, and the simple pleasures of life.
The beauty of this recipe lies in its simplicity and adaptability. While the original restaurant version involved hours of meticulous preparation, this crock-pot adaptation allows even the busiest homemaker to enjoy a taste of authentic New Orleans. It’s a testament to the adaptability of traditional dishes, a perfect balance of tradition and modern convenience. From a simple weeknight dinner to a more elaborate Sunday supper, these red beans and rice effortlessly elevate any meal.
The key to truly magnificent red beans and rice lies in the quality of ingredients. Start with good-quality dried kidney beans, plump and vibrant in color. The pink kidney beans, in my experience, hold their shape beautifully throughout the cooking process, resulting in a wonderful texture. Use a good quality ham hock, and don’t skimp on the spices. The Cajun seasoning adds a vital depth of flavor, so choosing a brand you trust is essential. For a touch of extra smokiness, a hint of liquid smoke is added.
The preparation involves a simple soak for the beans, ensuring they cook evenly and retain their texture. Then, it’s a matter of layering the ingredients in the crock-pot, allowing the magic of slow cooking to work its charm. The longer they simmer, the richer and more flavorful the beans become. As the beans cook, their flavors meld and deepen, creating a symphony of taste that is both satisfying and comforting. The subtle sweetness of the onions and bell peppers adds a counterpoint to the savory beans, resulting in a perfectly balanced dish.
Serving these red beans and rice is half the fun. I like to serve mine over a bed of fluffy white rice, alongside slices of perfectly grilled French bread. A side of coleslaw or a crisp salad adds a refreshing element to the rich beans and rice, offering a perfect balance of flavors and textures. A tall glass of sweet iced tea completes the experience, adding a quintessential Southern touch.
This recipe is more than just a dish; it's a celebration of New Orleans culinary traditions. It’s a recipe that's been perfected over time, passed down through generations, and now adapted for modern kitchens. This dish is more than just food; it's a symbol of family, heritage, and the joy of sharing a delicious meal with loved ones. And let's be honest, after a long day, there's nothing quite like a warm bowl of these red beans and rice to soothe the soul and satisfy the palate. It's a small taste of home, no matter where you are.
I've received wonderful feedback on this recipe over the years, and many have shared their own variations and tips. Some prefer to mash their beans for a thicker consistency, while others like to leave them whole for a more substantial texture. I've found the recipe to be quite forgiving, and adjustments to the seasoning and thickness are easily made to personal preference. The essential element is to not be afraid to experiment, to adapt and tweak to your own taste.
So, gather your ingredients, put on some soulful music, and prepare for a culinary adventure. This recipe isn’t just about making a meal; it’s about creating a moment of connection, a small slice of New Orleans in your own kitchen. Enjoy the process, enjoy the flavors, and enjoy the memories that are sure to be made around this wonderful, comforting dish.
