Monday, August 15, 2011

Red Beans and Rice

Sorry we haven't been around lately.  All five of us have been busy with getting ready for school to start, teaching Relief Society, Primary, Nursery, seminary and piano, moving to a new state, starting a new business, painting, yard work, canning, sewing, and the list could go on and on and on. . .  (Just to mention a few of our happenings).  With five of us, something exciting is bound to be happening right this minute, so bear with us as we get settled into our new grooves.  In the meantime I have a new recipe for you to try.

Pull out your crock-pot (or two) and the following ingredients for an easy take on some good 'ol southern food.

Red Beans and Rice~ my variation of a recipe found here.
1 pound red beans (dry)-sorted and rinsed
1 onion, chopped
1 pepper, chopped (variety doesn't really matter, use a hot one if you want a kick, or use a bell if you just want to add flavor--if using canned, add it after cooking the beans)
5 chicken boullion cubes
6 cups water
1/2 tsp garlic powder
1 tsp cajun or creole seasoning
1/4 lb smoked sausage, sliced (I used turkey sausages that were precooked--they look like hot dogs).

Put all the ingredients in your crock-pot and then cook on low all day or on high for 4-5 hours.

2 cups Rice
4 cups Water

About 25 minutes before serving dinner, bring your rice and water to a boil, then cover and simmer for about 20 minutes, until the water is absorbed and the rice is nice and tender.  Or a couple hours before dinner, give another crock-pot a quick spray with some nonstick cooking spray, put in the rice and water and cook on high.  The rice will be perfect in time for dinner.  To serve, ladle some red beans into your bowl and put a scoop of rice on top.  Serves 8-12.  Or serves 4-6 with leftovers to put in the freezer for another hectic day.  :)


1 comment:

Matt and Deb said...

This looks really yummy! I think we will be having this next week for dinner!