Since I began working full time, my time for cooking has been challenged and cut short during the week. To ensure my family has something to eat, I decided to utilize the crock pot. Here is my recipe for red beans and rice. You have to begin soaking the red beans the night before, so this meal takes some planning.
Ingredients:
1 lb dried kidney beans
1 ham hock
4 cloves of garlic, chopped
1 bouillon cube
1 tsp garlic salt
1 tsp chili powder
2 bay leaves
1 onion, chopped
1 red bell pepper, chopped
1 tbs butter
2 tbs salt
1 tsp hot sauce
2 tbs corn starch
3 smoked sausages
Directions:
Soak the beans over night in a large bowl, making sure all the beans are coved with water. In morning drain beans and rinse in a colander.
In crock pot, place beans, ham hock, black pepper, chicken bouillon cube, chopped garlic, bay leaves, chili powder.
Cover with hot water- about 1 1/2 inch above beans. Cover crock pot with lid.
Saute onions and bell pepper until soft and brown. Add these to beans and stir.
Cook on low for about 6-8 hours
Once cooked, remove bay leaves, add butter and stir, add two tsp corn starch to thicken. Add salt to taste.
Slice smoked sausage and cook in a skillet until brown and juicy.
Serve beans and sausage on top of white rice.
Sprinkle with hot sauce. Enjoy.
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