Nothing says NOLA than a good pot of red beans n' rice. This has to be one of the easiest, quickest recipes in the book. Who says you have to soak beans overnight? 10 minutes of prep, toss it in the Crock pot, let it sit all day, and serve over rice when you get home. Because everyone makes them different... here's my take on the traditional Monday meal in NOLA.
Ingredients:
1 lb red kidney beans
1 green bellpepper, chopped
1 Vidalia onion (sweet onion), chopped
2 fresh cloves of garlic, minced
1 lb sausage, cut into 1-inch pieces
6 drops of Tabasco
dash of Zatarain's or Tony's seasoning
salt and pepper to taste
1 cup of rice
loaf of french bread (can be substituted with corn bread)
Rinse and sort the beans in a colander. You want to make sure there are no black pieces or broken beans. Toss all the ingredients into the Crock pot (EXCEPT the last two ingredients-- the rice and french bread). Fill the pot to the rim with water (This is for a 6 quart pot. Adjust accordingly). Turn the Crock pot on high for 6-8 hours (longer for mushier beans, shorter for less mushier ones). Serve with rice and french bread.
**Note**
- If you like them spicier, add more Tabasco and Zatarain's. The portion used in this recipe is really mild to make them kid friendly.
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