Friday, October 19, 2012

Cajun Red Beans and Rice in a Slow Cooker


I have been dying to try red beans and rice in a slow cooker for quite sometime and i finally got around to it. I must say this is a perfect dish for cooking this way.

I soaked 2 pounds of red kidney beans overnight then drained them and added them to the pot with a big smoked beef bone.  You definitely want a smokey flavor in this dish.

Add 8 cups of water, 1 cup each of diced celery, onions and green peppers.  Add a bit of your favorite hot sauce, 2 tablespoons of diced garlic, 1 teaspoon of dried thyme, 1 tablespoon of Cajun seasoning and salt and pepper to taste.  Throw in 4 bay leaves and 2 tablespoons of Worcestershire sauce too.

Set the pot to low and cook for 10 hours. An hour or so before it is done cooking, puree about half of the beans with an immersion blender. Then add several large links of a good smokey sausage, I used andouille.

If it needs to thicken more you can always puree more of the beans.

Make a big pot of rice.

Cajun comfort food.  Discard the beef bone before serving.

I was out of green onions but this dish historically is served with them sprinkled on top.