Very Slow Cooking Red Beans and Rice
photo by cajunhippiegirl
- Ready In:
- 8hrs 5mins
- Ingredients:
- 10
- Serves:
-
8-10
ingredients
- 1 lb dried red beans
- water
- 1 lb cajun kielbasa
- 2 teaspoons salt
- 1 teaspoon pepper
- 4 cups water
- 6 ounces tomato paste
- 8 ounces tomato sauce
- 5 garlic cloves, minced
- cajun seasoning, to taste
directions
- Soak beans overnight. Drain and discard water.
- Mix together all ingredients in slow cooker.
- Cover. Cook on low 10-12 hours, or until beans are soft.
- Serve over rice.
Reviews
-
I am a native of New Orleans, and grew up eating Red Beans & Rice. I had never had then with tomato sauce and tomato paste added. I thought I would try a new way to fix them. They were very good. I added choppped onion to the beans when I started them in the along with the garlic and other spices. I let the beans cook soft in the crockpot and then I cut up the Cajun Sausage (not Andoulille) and fried it in a cast iron skillet and rendered the fat. Drained on paper towels and added to beans. All in all a very tasty meal with just a few changes. Will make again. Prepared for the Rajun Cajun Photo Tag game Sept 2009.
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I've never used dry beans before and this was a great recipe for my first try! I tried it after 6 hours but still had several hard beans so I cranked up my crockpot and they were great in about 2 more hours. Like a previous poster said, it probably depends a lot on your crockpot. My husband doesn't eat spicy foods and he loved this recipe. I loved it too and was able to add hot sauce to my portion and it was still delicious! Thanks!
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This is really delicious! I used 1.75 teaspoons cajun seasoning (w/o salt, from this site). I've never seen cajun kielbasa (how do you make Cajun Polish sausage anyway?), so I used turkey kielbasa (great lower cal/fat alternative). Also, I cooked it on low for 6 hours (after trying other recipes, I think you don't need more than 6 hours for beans, but it does depend on your crockpot). Next time, I think I'll add 2.25t cajun seasoning or just add a little more cayenne to my mix for more kick.
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RECIPE SUBMITTED BY
Lanae Peterson
United States