Directions: |
Directions:If using dried beans, soak overnight and cook on stove until they are fairly soft, or cook in pressure cooker about 25 minutes. Drain beans. If using canned beans, rinse with cold water until no more foam appears, then drain.
Cut ham or sausage into small pieces, about the size of cooked beans.
Heat olive oil in a heavy frying pan, then saute diced onion about 5 minutes, or until onion starts to brown.
Add garlic and saute 1 minute, then add Creole Seasoning (affiliate link), dried thyme, and dried oregano and saute 1-2 minutes more.
Put onion mixture into small crockpot. Add cooked beans and diced ham or sausage. Add chicken stock, Worcestershire sauce, Green Tabasco Sauce (affiliate link), bay leaves, and red wine vinegar, and stir to combine.
Cook on high for 4-8 hours, until the beans are dissolved as much as you prefer.
I like this best when the beans are at least 3/4 broken apart and dissolved into the liquid. Canned beans are usually softer and will break apart more quickly.
Serve hot, topped with white rice. In New Orleans this
is usually served in a bowl filled about 2/3 full of the soupy bean mixture, then topped with a scoop of rice. |
Personal
Notes: |
Personal
Notes: NOTES
I used a 3.5 Quart Slow Cooker (affiliate link) to make this, but a slightly smaller 3 quart size would work. This freezes well, so you might want to double the recipe and use a larger crockpot.
I didn’t use salt because the Tony Chachere’s seasoning has salt, and I only used a little bit of pepper. For canned beans, use 3 cans red beans, rinsed and drained and add 1/2 cup more chicken stock. If you don't have sausage you can use ham; dice into pieces about the size of the cooked beans.) Just use canned chicken broth if you don't have homemade stock. Use Gluten-Free Worcestershire Sauce (affiliate link) if needed. I would always use Uncle Ben's Converted Rice (affiliate link) for this recipe.
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This recipe for Slow Cooker Louisiana-Style Red Beans and Rice is from