Red Beans and Rice
As a too-far-north Southerner learning to cook red beans and rice to please my Cajun husband, this recipe became a favorite before his diabetes made it a less frequent choice. If you aren't watching carbs, enjoy!
As a too-far-north Southerner learning to cook red beans and rice to please my Cajun husband, this recipe became a favorite before his diabetes made it a less frequent choice. If you aren't watching carbs, enjoy!
- Carbohydrate 2.8604025 g
- Cholesterol 68.32 mg
- Fat 45.514445 g
- Fiber 0.277100004911423 g
- Protein 11.1373075 g
- Saturated Fat 14.98624625 g
- Serving Size 1 1 Serving (184g)
- Sodium 808.84225 mg
- Sugar 2.58330249508858 g
- Trans Fat 4.95924125000001 g
- Calories 468 calories
Step-by-step
- Pick over the beans to remove trash. Add to crockpot with 12 cups of warm water. Leave on low overnight.
- In the morning, drain the soaking water. Add 12 cups fresh water plus all the other ingredients. Turn to low, allow to cook 6-8 hours. Just before serving, use a spoon to mash some of the beans along the side to thicken the juices.
- Serve over hot cooked rice, with pepper vinegar or hot sauce, if desired.
Substituting dried kidney beans for small red beans alters the final starch release and creates a mealy rather than creamy texture. Small red beans possess a thinner seed coat that softens reliably during a slow simmer. Dried legumes require an overnight hydration phase in twelve cups of warm water to initiate cellular softening before heat is applied. Drain this soaking water completely to remove indigestible oligosaccharides that cause digestive distress.
Fresh water joins the softened legumes alongside smoked meats for a six to eight hour slow cooker cycle on low heat. Thermal energy breaks down complex carbohydrates while rendered fat from the sausage coats the starches. Mash a portion of the cooked beans directly against the interior vessel wall using the back of a large spoon just before serving. This mechanical disruption releases interior starches into the cooking liquid, thickening the pot into a rich gravy without needing flour or cornstarch.
Scaling this preparation requires maintaining a minimum three-to-one liquid-to-bean volume ratio to prevent scorching during the extended cooking window.
