Slow cooker red beans and rice9/17/2023 I also fill and boil my electric jug (or kettle) - this is the water I will use to cook my beans. This saves on cooking time and electricity. 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.In the morning, I drain beans in a colander and rinse well. The beans will more than double in size overnight. It's better to have too much water than not enough. 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.These directions are long because I am covering the method quite thoroughly for new-comers.Feel free to calculate it yourself using this calculator or by adding the recipe to Yummly. The provided nutrition information does not include any added sodium from seasoning to taste, any optional ingredients, and it does not take brands into account.Add a bit of smoked paprika to add a smoky taste, and you may need a bit more salt as well. For a vegetarian/vegan version, use vegetable broth or water in place of chicken broth and omit the sausage.To control the sodium to be a little lower, I recommend making your own creole seasoning so you can limit the amount of salt you add. To control the salt: Creole seasoning and sausage both have high sodium contents.This will break down some of the fibers in the beans that can cause indigestion. Then, when you are ready to cook, drain and rinse the beans. To soak the beans: The night before you want to make this meal, cover the beans with double the amount of water and a generous pinch of salt in a container or bowl and soak overnight.One Pot Mediterranean Turkey Sausage and Rice.Sweet and Spicy Sausage with Peppers and Onions.Creamy One Pot pasta with Sausage and Spinach.What’s your favorite? Leave it in the comments below! Other recipes with smoked sausage: Need a good crockpot? I recommend this one. Or, spend some time cooking rice and freezing it in individual plastic bags or containers, and just defrost and reheat when you are ready to eat! Brown rice takes longer to cook than white (usually about 45 minutes!), so make it ahead of time on the weekend and just reheat it in the microwave when you are ready to eat. Add some smoked paprika to still get a smoky taste in lieu of the sausage. Make a vegetarian/vegan version! For a lighter, vegetarian version of this, use vegetable broth or water in place of the chicken broth and omit the sausage.If you are concerned it won’t be spicy enough with less seasoning, add more cayenne pepper or serve with your favorite hot sauce (my favorite is Chipotle Tabasco, also from Louisiana!). And if you want to reduce the sodium even more, make your own creole seasoning so you are in more control of how much salt you add. I recommend using low sodium chicken broth and only 2-3 tablespoons of seasoning. It was WAY too salty, even for a person who loves salt, especially because the sausage also contains salt. When I made this, I used regular chicken broth and 4 tablespoons of creole seasoning. I do this every time I use beans, lentils, or other legumes in a recipe. Before you are ready to cook, drain and rinse the beans. Simply cover the beans with a couple of inches of water in a container or bowl and soak overnight. Soaking them before cooking them can help break down some of the indigestible fibers that can cause gas. And while this recipe may not be quite as good as the red beans and rice you’d find in a restaurant in New Orleans, it certainly comes close for very minimal effort! It was a wonderful experience, especially when it came to the food. If you didn’t know already, I lived in New Orleans for two years. And best of all, they’re extremely inexpensive to make! Enter: the magic of slow cooker recipes! Coming home to something warm that’s 100% ready to eat and delicious smelling is one of the best things in the world. The weather is cooling down, and the time that I’m able to spend in the kitchen is minimal. That kind of hungry where you can’t even hold a decent conversation or do simple tasks until you get something to eat. I’m working more hours right now than I ever have and also dealing with a long commute on top of it. A few weeks ago I made turkey and vegetable chili (YUM), and this week, I made one of my favorite meals of all time: Red Beans and Rice!Īnd the best part? Both of these meals made enough to feed four people for dinner PLUS enough to freeze for a later quick and easy dinner. I’m trying to use the crockpot on a more regular basis to ease my stress about cooking on very busy days so I’m not tempted by takeout, which is unhealthy and expensive. I’m on a mission. A slow cooker recipe mission.
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