Crescent City Red Beans & Rice (Crock-Pot)

May 18, 2023May 18, 20230 18
Crescent City Red Beans & Rice (Crock-Pot) recipe for a delicious Creole-inspired meal
in Main

Prep

20 min

Cook

8 hr

Ready In

8hr 20 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

1 lb dried kidney beans , I prefer the pink ones to the dark red ones
1 ham hock ( optional )
4 garlic cloves , chopped
1 teaspoon black pepper , fresh ground
1 tablespoon chicken stock , powdered
1 teaspoon garlic salt
1 teaspoon dried chipotle powder , I use one Knorr mini cube ( optional )
1 teaspoon liquid smoke ( optional )
2 -3 bay leaves
1 onion , chopped
1 bell pepper , chopped
1 tablespoon butter
1 -2 tablespoon salt , according to your taste
1 -2 teaspoon cajun seasoning , Tony Cacheres and Zatarains brand are both very good
1/4 cup butter
1 teaspoon Tabasco sauce , Chipotle flavored is really nice
2 tablespoons cornstarch or 2 tablespoons cornflour
1 lb smoked sausage

Nutrision Information

Servings Per Recipe
8
Calories
441
Sugar
3g
Fat
15g
Crescent City Red Beans & Rice is a classic Creole-inspired dish that is popular in the southern United States. The dish features tender red kidney beans that are slow-cooked with delicious spices and vegetables, resulting in a rich and flavorful sauce. The addition of smoked sausage gives the dish extra richness and depth of flavor. Traditionally served over a bed of cooked white rice, this dish is perfect for a cozy meal on a chilly evening. The dish has a rich history that dates back to the early 19th century, when it was a staple of Creole cuisine in Louisiana. Today, it remains a beloved dish in the American South and beyond.

Instructions

1.Rinse the dried kidney beans and place them in a large bowl. Cover with water and let soak overnight.
2.Drain and rinse the beans before placing them in the Crock-Pot. Add the ham hock (optional), chopped garlic, black pepper, chicken stock, garlic salt, dried chipotle powder (optional), liquid smoke (optional), and bay leaves.
3.Add the chopped onion, bell pepper, and butter. Stir well.
4.Add enough water to the Crock-Pot to cover the beans and vegetables by a couple of inches.
5.Season with salt and Cajun seasoning to taste. Add the Tabasco sauce and stir.
6.Cover the Crock-Pot and cook on high for 6-8 hours or on low for 8-10 hours.
7.In the last hour of cooking, add the smoked sausage.
8.After the cooking time has elapsed, remove the bay leaves and ham hock (if used).
9.Mix the cornstarch or cornflour with a little bit of water to create a slurry. Add the slurry to the Crock-Pot and stir. This will thicken the sauce slightly.
10.Serve piping hot over a bed of cooked white rice.

PROS

This recipe results in a delicious and hearty meal that can feed a crowd.
The use of a Crock-Pot makes it easy to prepare, and the addition of smoked sausage gives it extra flavor.
Red beans and rice is a classic Creole dish that is perfect for a cozy family dinner or a party.

CONS

The use of smoked sausage in the recipe makes it high in fat and calories.
This dish should be consumed in moderation as part of a balanced diet.
The cooking time for the dish is quite long, so it requires some pre-planning and preparation.

HEALTH & BENEFITS

Red beans and rice is a nutritious dish that is packed with protein, fiber, and complex carbohydrates. The dish is also rich in vitamins and minerals, including iron, folate, and potassium. The use of kidney beans in the recipe has been linked to reduced risk of heart disease and improved blood sugar control.

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