Red Beans and Rice

beans and rice

Ingredients

Serves: 6

  • 1 (1 pound) package dried red kidney beans
  • 1 (15 ounce) can beef consommé
  • 1 (10 ounce) can RoTel(R) tomatoes and green chilies
  • 2 fresh Italian (Roma) tomatoes, diced
  • 1 medium onion, diced
  • 2 bell peppers, diced (I use 1 green/1 yellow for colour)
  • 1 bunch green onions, chopped
  • 4 – 6 redskin potatoes, quartered
  • 1 1/2 tablespoons Tabasco sauce
  • 1 tablespoon chopped garlic
  • 1/2 teaspoon cumin seeds
  • 1 teaspoon fresh ground black pepper
  • 1 teaspoon fresh ground sea salt
  • 4 bay leaves
  • 1/2 teaspoon dried oregano (crushed)
  • 1/2 teaspoon chopped fresh basil
  • 1 pound Italian sausage, angle cut 1/2 inch thick
  • 1 pound Cajun style sausage, angle cut 1/2 inch thick
  • 3 -4 cups boiled white rice (cooked separately)

 

Preparation method

Prep: 12 hours   | Cook: 6 hours

  1. Soak beans overnight (I warned you). Drain beans, then return hydrated beans to crock pot. Add beef consommé, then add enough water to cover beans by about 2 inches. Add, and mix in, all ingredients. Turn crock put on high until mixture begins to boil, about 30 minutes.
  2. Let mixture boil for about two hours, then reduce heat to lowest setting and simmer until all ingredients such as potatoes and peppers are tender. This may take several hours.
  3. When beans are nearing completion, wash and cook rice.

Cook’s note:

In a large (6 qt) crock pot, this recipe can be doubled, to provide wonderful left-overs.