7 June, 2019
Crock Pot Red Beans
1 pound smoked sausage, your favorite flavor
1 pound bag of Camilla dry red beans, prepared using the “fast soak” method on the label
2 ½ cups water
2 Tablespoons Better than Bouillon Chicken Flavor
1 cup, roughly equal parts, chopped Trinity
2 small Bay leaves
2 teaspoons Tony Chacherie’s Cajun seasoning – or to taste
Rice, prepared as directed on package, for serving
Cut the smoked sausage in ¼”- ½”coins. In a large skillet, heat the oil until a little drop of water sizzles. Add the smoked sausage coins and cook 1-2 minutes on each side, just to sear the cut surfaces. Use a slotted spoon to remove the coins and place in the crock pot.
Rinse the soaked beans and put in the crock pot.
Stir the Better Than Bouillon into the water until dissolved. Add to the crock pot. Add the trinity, bay leaves and Tony’s.
Cook on low for 6 hours.
Using a slotted spoon, remove about 1 cup of the beans from the crock pot and mash them using a potato masher or fork. Return the mashed beans to the crock pot and stir, continue cooking while you prepare the rice.
Serve hot, over rice.
Trinity, or Holy Trinity, is the combination of chopped yellow onion, chopped green pepper and chopped celery. Most people like roughly equal parts of each vegetable, although some favor more onion, such as ½ cup onion and only about ¼ cup each of the green pepper and celery.
This big batch of red beans keeps well, covered in the refrigerator, for up to 3 days. I don’t recommend freezing it. If this makes too much for your family, just cut each measurement in half and use the same cooking time.
If you don’t have actual red beans, you can use kidney beans, instead. Red beans are a little smaller and creamier than kidney beans, but a lot of people can’t tell the difference.
If you don’t want to deal with dry beans, you can use 2 cans (15.5 ounces, each) of red beans, rinsed, and reduce the cooking time by 2 hours.
If you don’t have Better Than Bouillon, you can use a cube of regular chicken bouillon, or omit the water and use 2 ½ cups of a commercial chicken stock.
If you don’t have Tony Chacherie’s Cajun seasoning, you can use any Cajun seasoning mix, such as “Slap Yo Mama.” A little goes a long way – use it sparingly – but it does add a nice kick to the red beans.