"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Crockpot Red Beans and Rice, by Marilynn Vannucci, is from Our Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
Marilynn Vannucci Added: Thursday, November 10, 2005
3 c. water 1 c. dried red kidney beans 1 c. chopped onion 1 c. chopped green pepper 3/4 c. chopped celery 1 tsp. dried thyme 1 tsp. paprika 3/4 tsp. ground red pepper 1/2 tsp. black pepper 1 lb. smoked sausage (such as Healthy Choice), thinly sliced 1 bay leaf 5 garlic cloves, minced 1/2 tsp. salt
3 c. hot cooked long grain rice 1/4 c. chopped green onions
Combine the first 12 ingredients in an electric slow cooker; cover with lid and cook on high for 5 hours. Discard the bay leaf; stir in salt.
Serve over rice; sprinkle with the green onions.
This is the ultimate is thriftiness and convenience. You can also cook this on low heat for 8 hours.
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