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! I've 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! I've 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 black pepper fresh ground
- 1 teaspoon liquid smoke (optional)
- 1 lb smoked sausage
- 1 lb dried kidney beans i prefer the pink ones to the dark red ones
- 4 garlic cloves chopped
- 1 tablespoon chicken stock powdered
- 1 teaspoon tabasco sauce chipotle flavored is really nice
- 1 ham hock (optional)
- 1 teaspoon dried chipotle powder i use one knorr mini cube (optional)
- 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
- 2 tablespoons cornstarch or 2 tablespoons cornflour
- Carbohydrate 14.6247604026745 g
- Cholesterol 71.6844951447581 mg
- Fat 31.5148577640976 g
- Fiber 4.7199327623385 g
- Protein 13.7463143984444 g
- Saturated Fat 13.2588166166783 g
- Serving Size 1 1 , 6 serving(s) (209g)
- Sodium 1027.77488592526 mg
- Sugar 9.90482764033601 g
- Trans Fat 3.63664436975854 g
- Calories 397 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.
- SERVE with hot buttered, grilled slices of French bread, salad or coleslaw, and a big glass of iced tea. ENJOY!
A Taste of Home: My Crescent City Red Beans and Rice
The aroma of simmering red beans and rice always takes me back to my childhood. Growing up, our family ran a small restaurant in New Orleans, a vibrant city known for its unique blend of cultures and, of course, its incredible food. Monday was always Red Beans and Rice day – a tradition we religiously upheld. The recipe was a family secret, passed down through generations, tweaked and perfected over time to become a comforting staple in our lives. Now, years later, I’ve adapted that treasured recipe for the convenience of my crock-pot, sharing a taste of home with all of you.
The process is simple, yet the flavor is rich and complex, a true reflection of New Orleans' culinary heart. The slow cooking in the crock-pot allows the beans to absorb all the delicious flavors of the ham hock, spices, and vegetables. The result is a deeply satisfying, hearty dish, perfect for a cozy evening or a casual gathering with friends and family. It evokes the warmth of Southern hospitality and the vibrant spirit of the Crescent City. Each spoonful transports you to a place of simple pleasures, a comforting reminder of family and tradition.
Beyond the Recipe: A Culinary Journey
More than just a recipe, this dish is a journey. It’s a journey through the bustling streets of New Orleans, past the historic French Quarter, the lively Frenchmen Street, and the tranquil banks of the Mississippi River. It's a journey through the generations of my family, each member contributing their unique touch to this culinary masterpiece. It’s also a journey of exploration, of experimenting with different spices and techniques to achieve that perfect balance of flavors, a quest for culinary perfection. This is food that tells a story, food that connects us to our roots, food that feeds our souls.
Serving Suggestions and Beyond
Serve this delicious red beans and rice over fluffy white rice, adding a generous portion of hot smoked sausage for extra flavor and texture. A side of warm, buttered French bread is the ideal accompaniment, soaking up every last drop of that flavorful bean broth. A crisp salad or a refreshing coleslaw complements the richness of the beans perfectly. And of course, no Southern meal is complete without a tall glass of sweet iced tea.
Beyond the classic pairing, get creative! Use your favorite toppings to customize the dish to your preferences. A sprinkle of fresh parsley or chives adds a pop of color and freshness. A dollop of sour cream or crème fraîche creates a delicious contrast in texture and flavor. Experiment with different types of sausage, or even add some shrimp or Andouille for a truly unique twist.
A Crock-Pot Culinary Adventure
The beauty of this recipe is its simplicity. The crock-pot does most of the work, allowing you to enjoy the process without constant supervision. It's ideal for busy individuals, those new to cooking, and experienced chefs alike. The hands-off nature of the crock-pot is ideal for busy schedules. Simply prepare the ingredients in the morning, throw them in your crock-pot, and let the magic happen! Come evening, you’ll be greeted with a delightful aroma and a delicious, home-cooked meal ready to be enjoyed.
This red beans and rice recipe is more than just a dish; it is a celebration of culinary heritage, a story of family, and a comforting reminder of home. So gather your ingredients, fire up your crock-pot, and embark on your own culinary adventure. You might just discover your new favorite comfort food.
