Red Beans and Rice (crockpot)

Red Beans and Rice (crockpot)

I made Red Beans and Rice for supper tonight in the slowcooker. I didn't follow a recipe, so I don't know if its authentic, but here it is. Its enough for a crowd, or for a family with two teenaged boys:

1-1/2 lbs dried red beans (I used these small red beans that Goya sells, but you could substitute kidneys)
1 large can chicken broth (48 oz can), plus a half can of water
1 small can tomato paste
2 smoked turkey thighs
4 good sized onions, chopped
3 large carrots, or thereabouts, chopped
several ribs of celery, with some leaves, chopped
some garlic -- at least half a head
1-1/2 lbs spicy smoked sausage, such as andouille or spicy kielbasa, cut into rings
about 4 red peppers or a mix of red and green, diced
one jalapeno pepper, chopped
1-1/2 tbsp fresh thyme (the fresh thyme makes ALL the difference, between ordinary and sublime)
several glugs Worcestershire sauce, to taste
several glugs Tabasco, or Emeril's hot red pepper sauce (the latter is really good)
salt and pepper to taste.

The night before bring beans to a boil in a large pot of water. Boil for about 1/2 hour, then cover and set aside off the heat.

The next am, drain beans. Put in slow cooker with broth, water, tomato paste (stir it around), turkey thighs, onions, celery, carrot, peppers, jalapeno, and all herb/spices. Sauté garlic in a small amount of olive oil and stir in (I do not like to slow cook garlic raw, it gets a weird aftertaste). Let cook all day.

When you come home from work, sauté the spicy sausage enough to render out fat, drain on paper towels and throw in the soup. Sausage such as this takes on an odd texture if left in the crock all day.

Make a few cups of brown rice, and add extra hot sauce at the table.

This is really good.
Carolyn D.


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