Red Beans and Rice

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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!


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1 pound red beans (not kidney beans); dried
1 Water
1 pound smoked sausage; cut up (or more, as desired)
1 pound ham; cut up
0.75 tsp Mrs. Dash table seasoning OR Tony Chachere's caju
1 Onion; chopped
3 cloves garlic; (up to 4), minced
1 bay leaf
liquid crab boil

Original recipe makes 8



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.


Added on Award Medal
Calories Per Serving: 468 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Red 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.]
talheure 5 years ago

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