Red Beans and Rice

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Makes: 10 servings adjust
Red beans and rice -- a New Orleans favorite! -- made in a slow-cooker. Loosely based off of a Justin Wilson recipe.

Directions

Ingredients

  • 1 pound Pickled Pork, cubed; can be substituted with regular pork
  • 1 pound Smoked Sausage, sliced
  • Olive Oil

Step 1

Heat some olive oil in a pan. Brown the pork and sausage slightly.

Ingredients

  • 1 Green Bell Pepper, chopped
  • 1 medium Onion, chopped
  • 3 stalks Celery, chopped
  • 2 cloves Garlic, minced

Step 2

Add the bell pepper, onion, celery and garlic to the slow-cooker, then add the meat on top.

Ingredients

  • 1 pound Dried Red Kidney Beans
  • 2 Dried Whole Bay Leaves

Step 3

Rinse the beans in a colander. Occasional stones might get mixed in, so make sure to sift through. You do not need to soak the beans, but some prefer to do so. Add the beans and the bay leaves to the slow-cooker.

Ingredients

  • White Wine, Wilson recommends Sauternes, but I use whatever is on hand
  • Spices, salt, pepper, cayenne, etc.
  • 3 cups Water

Step 4

Add the spices and water to the slow-cooker and top off with white wine until close to the top.
 

Step 5

Set the slow-cooker for low and allow to cook for 8 hours. Stir occasionally and top off with more wine or water. Make sure the ingredients are covered in liquid at all times.
 

Step 6

Towards the end of the 8 hours mash some beans against the side of the slow-cooker with a spoon or spatula to help thicken. If the beans do not mash easily then it needs to cook longer.

Ingredients

  • Rice, cooked

Step 7

Serve over rice.
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