TOP Reviews:
Great recipe! I cooked in pressure cooker for 25 minutes. Combined everything except smoked sausage & rice, added smoked sausage after cooking beans in pressure cooker. Used Sriracha sauce and added 1 whole cayenne pepper. Take the pepper and milk out the meat inside(yum) Added a Tbs. or 2 of chicken bouillon to water and just added enough water to cover beans. So good served with greens and hot vinegar.
Delicious! I’ve made this recipe a handful of times now and it keeps on tasting better. I used bacon fat for the shortening and cooked the red beans using the slow cooker after soaking overnight. This last time, I cut back on the liquid to about seven cups. Instead of water, I used chicken stock. When the beans are tender, I take about two cups of the beans, veggies, liquid (no meat) and run it through the food processor for a heartier, thickened texture. I return the processed beans back to the crock pot until fully cooked. I serve the red beans with medium grain Calrose or short-grain Nishiki rice and cornbread on the side. Put a bottle of Tabasco on the table and hmmmmm!
This was easy to prep and throw in the crock pot. I do recommend soaking the beans overnight: I cooked in the slow cooker on high for about 4 hours.I cut the Tony’s to 1/2 tablespoon with the andouille. My 4 yo and 3 yo old asked for seconds but all they could talk about was how spicy it was and I had to refill their waters about 3 times. It was exactly the right amount of spicy for my husband and I. If you are going to cook in the crock pot a good rule of thumb is to just cover the beans by about 1/4 inch because the amount of liquid you start with will generally be about what you end with.
This is a very tasty recipe. However, I did make a couple of changes. I used chicken broth in the place of the water, and after bringing everything to a boil on the stove, I placed it all in the crock pot on the low setting. After 3 hours I did mash a good amount of the beans against the side of the pot to thicken it a bit. Next time I will reduce the broth to 6 cups because it was a little more soupy than I like. This is a keeper! Thanks Matt for a wonderful recipe.
Ingredients
1 tablespoon shortening, or as needed
1 white onion, chopped
To Find Out All The Yummy Ingredients And The Step By Step Directions To Follow for this Delicious recipes,Go to the next page.
Ingredients
1 tablespoon shortening, or as needed
1 white onion, chopped
3 cloves garlic, chopped
1 green bell pepper, chopped
8 cups water
1 pound dried red beans
1 pound smoked sausage, cut into bite-sized pieces
2 stalks celery, chopped
2 bay leaves
1 tablespoon Creole seasoning (such as Tony Chachere’s(R))
1/2 teaspoon dried thyme
1/2 teaspoon dried sage
1 dash hot pepper sauce (such as Tabasco(R)), or to taste (optional)
3 cups cooked white rice
Directions
Melt shortening in a skillet over medium heat. Cook and stir onion, garlic, and bell pepper in hot shortening until tender, 5 to 7 minutes.
Combine water, red beans in a large pot; bring to a boil. Stir onion mixture into the water; add smoked sausage and celery to the boiling water; return to a boil. Stir bay leaves, Creole seasoning, thyme, and sage into the boiling water. Reduce heat to low, place a cover on the pot, and simmer until the beans are tender, about 5 hours.
Remove and discard bay leaves; stir in hot pepper sauce and serve over white rice.
From: allrecipes.com