Crescent City Red Beans & 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 & 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 & 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
- On Sunday night (or the night before), check beans for stones, then place them in a large bowl and fill almost to the top with water. Drain and rinse in the morning.
- Fill your Crockpot with hot tap water to preheat.
- Place beans, ham hock, black pepper, chicken stock powder, chopped garlic, garlic salt, bay leaves, and optional chipotle powder and liquid smoke in the Crockpot.
- Cover beans with hot water, adding an extra inch.
- Sauté onions and bell pepper until they begin to cook. Add to the beans and stir.
- Cook on low for 6-8 hours (or high for 4-5 hours, then low).
- Once cooked, remove bay leaves, add butter, and stir.
- To thicken, add 2 tablespoons of corn flour mixed with cold water. Stir.
- Add salt and pepper to taste.
- Cook rice. Cook smoked sausage in a cast iron skillet until browned.
- Rinse rice with hot water. Place half a cup in a bowl.
- Cover rice with red beans and sausage slices.
- Sprinkle with hot sauce, if desired.
- Serve with buttered, grilled French bread, salad or coleslaw, and iced tea.
My Crescent City Red Beans & Rice: A Taste of Home
The aroma of simmering red beans and rice, a comforting classic of New Orleans, always brings back cherished memories. Growing up, our family restaurant in the heart of the Crescent City served this dish religiously every Monday. It was a tradition, a staple, and a testament to the soul-satisfying comfort food that defines our Southern heritage. The recipe I share today is a slightly adapted version of that beloved family recipe, perfected over years of experimentation and tweaked to embrace the convenience of my trusty Crock-Pot.
The vibrant red hues, the savory depth of flavor, and the irresistible texture of perfectly cooked beans – this dish isn't just a meal; it's an experience. It's a taste of New Orleans hospitality, passed down through generations. The rich, smoky ham hock imparts a subtle sweetness, while the perfectly balanced blend of spices creates an explosion of flavor that lingers long after the last bite. Each ingredient plays a crucial role, carefully selected and measured to create a symphony of taste that is truly unforgettable.
The beauty of this recipe lies not only in its deliciousness but also in its simplicity. While I’ve included detailed instructions to guide newcomers, the process itself is incredibly manageable. The Crock-Pot does most of the work, allowing the flavors to meld and deepen over time. This is truly a set-it-and-forget-it kind of dish, perfect for busy weeknights or those occasions when you want to indulge in a comforting meal without spending hours in the kitchen.
The best part? The leftovers are just as amazing as the first serving. The beans thicken beautifully as they cool, making them ideal for repurposing in other dishes. I often add them to omelets, use them as a filling for quesadillas, or simply enjoy them straight from the refrigerator. The possibilities are truly endless.
Beyond the recipe itself, this dish represents more than just food; it represents community, family, and the warm embrace of Southern hospitality. It's a dish that brings people together, fostering connections and creating lasting memories. Whether you're a seasoned chef or a complete beginner, I encourage you to give this recipe a try. It's a dish that is sure to become a family favorite, transporting you to the heart of New Orleans with every spoonful.
Serving Suggestions:
While the red beans and rice are the stars of the show, a few complementary sides can elevate the dining experience to new heights. A simple side salad, a crisp coleslaw, or even a bowl of creamy potato salad would be a delightful addition. And don't forget the classic accompaniment: a warm slice of buttered, grilled French bread. It's the perfect vehicle for soaking up every last drop of those delicious beans.
A Touch of Personalization:
One of the greatest aspects of cooking is the ability to personalize a recipe to your own preferences. Feel free to experiment with different spices or add-ins. If you enjoy a spicier kick, add a pinch of cayenne pepper or a dash of your favorite hot sauce. For a vegetarian version, simply omit the ham hock and smoked sausage. The hearty flavor of the beans will still shine through.
Whether you're a seasoned Southern cook or a curious newcomer to the culinary traditions of the Crescent City, I invite you to embark on this culinary adventure with me. Let the aroma of simmering red beans transport you to the heart of New Orleans, where family, friends, and delicious food come together in perfect harmony. Enjoy!
