Red Beans & Rice – The slow way!

As a young girl, I remember Mondays and Thursdays were my mother’s major laundry days. During the summer break from school, I had a first hand view of my mom’s schedule and routines. After breakfast was served, she would get out her large, avocado colored crock pot to make red beans and rice. This was a Monday lunch and dinner staple for the first wash day of week and we sure did enjoy it! The smells from the slow cooker radiated through the house for hours. Like my mom, I like to have red beans in my slow cooker on my wash day also. I decided to share this recipe for Red Beans and Rice, Louisiana style. Feel free to make it! What do you like to cook on your laundry day? Leave a comment below.

Ingredients:

• 1 pound of dried red beans
• 1 can of creamed red beans
• 1 pound of andouille sausage cut to your liking
• 1 medium onion
• 2 cups of onion, bell pepper, and celery seasoning blend
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon crushed garlic or garlic powder
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon onion powder
• 1/2 teaspoon paprika
• salt to taste
• 4 cups low salt chicken stock
• 2 cups of water

Easy Directions

In a large slow cooker, dump your dried beans and can of creamed red beans, andouille, celery, onions, onion, bell pepper, celery season blend, chili powder, crushed garlic or garlic powder, cayenne pepper, onion powder, paprika, and salt. Next, add low salt chicken stock and the 2 cups of water. Stir everything to mix.

Cook on the high setting of the slow cooker until the dried beans are tender, which usually takes 6 to 8 hours. Serve with rice.