No fuss slow-cooker red beans and rice

Have you ever had a full day of work or chores ahead of you and all you can think about is how you’ll have to sacrifice yourself afterward to produce a meal for either yourself or a table full of hungry faces? Well, you’re in luck, as New Orleans tradition follows, Monday is wash day which means its also red beans and rice day.

Traditionally ham was served on Sundays, leaving whatever was remaining the perfect accompaniment to put in a pot of red beans. Left to simmer on the stove all day, red beans is the perfect meal for laundry day. Not really having to tend to the pot, chores can be completed and at the end of the day, a delicious hearty meal is ready to be served.

Fast forward to the 21st century and you’re still bound to see red beans and rice served in a New Orleans home or on the menu in a restaurant.

Since spring is here, I thought I’d fill up the slow cooker and get some spring cleaning done. The red beans and rice were tasty but I’m still looking for the vacuum.

Surprisingly you may have already encountered a similar dish, as this is not just a southern staple. It can be found in many countries, served up in Central America and North India as a primary dietary dish, as well as in Cuba, Jamaica and Puerto Rico. Of course, the spices and ingredients vary along the way but the end result typically looks the same and gives you a feeling of home when it comes time to eat.

Slow Cooker Red Beans & Rice

Ingredients
2 T. olive oil
2 c. yellow onion, small diced
1 c. bell pepper, small diced
1 c. celery, small diced
4 garlic cloves, minced
1 lb. smoked sausage (beef, pork, or chicken) cut in half lengthwise then into 1/2 inch thick pieces
6 c. chicken stock or water
1 lb. package dried red kidney beans, soaked in cold water overnight, then drained
2 T. garlic powder
2 T. onion powder
2 T. smoked paprika
2 bay leaves
1 tsp. dried thyme
¼ c. chopped parsley
salt & pepper
6 c. cooked white or brown rice
hot sauce to taste

Directions
In a large sauté pan heat the olive oil over medium heat. Add the onion, celery and bell pepper. Cook until softened, about 8 minutes. Add the minced garlic, cook until fragrant, 1 or 2 minutes. Add in the smoked sausage. Cook until the sausage is browned, about 5 more minutes, being sure to stir so the vegetables and sausage don’t stick. Season with salt and pepper. Remove from the heat and add to a 6-quart slow cooker.

Add the dried beans, garlic powder, onion powder, dried thyme, bay leaves, smoked paprika and chicken stock to the slow cooker. Cook on high for 4 hours or low for 10 hours.

Using the back of a wooden spoon or a potato masher, smash the beans in the slow cooker, leaving about half of the beans whole. This will help to thicken the bean mixture. Stir and season with salt, pepper and hot sauce to taste.

The beans will thicken as they sit. Serve over rice and garnish with the chopped parsley.

*If time does not allow to soak the dried beans overnight, rinse and soak for 1 hour, drain the water then freeze in a freezer bag for at least 3 hours. Use straight from the freezer into the slow cooker.