Ready in 24 hours
As a too-far-north Southerner to know how to cook red beans and rice to suit my Cajun husband, I had to learn! This was his favorite before diabetes made this a too-carb-heavy choice for an entree. If you're not watching carbs, bon appetite!
1. Pick over the beans to remove trash. Add to crockpot with 12 cups of warm water. Leave on low overnight.
2. 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.
3. Serve over hot cooked rice, with pepper vinegar or hot sauce, if desired.
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What would you serve with this? Link in another recipe
talheureRed beans and rice is a traditional Monday meal in South Louisiana. My husband's grandmother said it was because Monday was wash day and this dish could be put on the stove/fire and left all day with nobody "payin' it no mind." Serve with cornbread or crusty yeast bread, if you like. [I posted this recipe.]6y ago