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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|Serving Size: 1 Serving (184g)|
|Recipe Makes: 8|
|Calories from Fat: 410 (88%)|
|Amt Per Serving||% DV|
|Total Fat 45.5g||61 %|
|Saturated Fat 15g||75 %|
|Monounsaturated Fat 19.7g|
|Polyunsanturated Fat 5.9g|
|Cholesterol 68.3mg||21 %|
|Sodium 808.8mg||28 %|
|Potassium 392.9mg||10 %|
|Total Carbohydrate 2.9g||1 %|
|Dietary Fiber 0.3g||1 %|
|Sugars, other 2.6g|
|Protein 11.1g||16 %|
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Calories per serving: 468
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