photo by Michael Palumbo
The Creole dish of red beans and rice has been part of our cuisine for centuries. Traditionally, ham or pork was served on Sundays, and Monday was wash day. Because the beans could cook on the stove all day, it was the perfect meal to use the leftover ham and free up several hours away from the stove while tending to the laundry. You might even say this meal was one of our ancestors' original slow-cooker recipes!
Recipe information
Yield
Serves 6-8
Ingredients
1 lb. dried red beans
1 white onion, diced
2 stalks celery, diced
4 garlic cloves, minced
1 lb. andouille or smoked sausage, thinly sliced
1 ham hock, optional
3 bay leaves
1/2 tsp. Creole seasoning
1/2 tsp. Worcestershire sauce
6 cups water
Green onions, for garnish
Hot sauce or seasoned vinegar to taste, if desired
Preparation
Step 1
Add all ingredients except for green onions and hot sauce to the slow cooker and stir.
Step 2
Cook on low heat for 8 hours.
Step 3
Before serving, remove bay leaves and garnish with green onions. Season with hot sauce or a splash of seasoned vinegar, if desired.
Step 4
Serve over fluffy white rice.
Reprinted with permission from In a While, Crocodile: New Orleans Slow Cooker Recipes by Patrice Keller Kononchek and Lauren Malone Keller. Copyright © 2014 by Patrice Keller Kononchek and Lauren Malone Keller. Photographs by Michael Palumbo. Published by Pelican Publishing Company, Inc.
Recipe notes
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