But Sugar is Sweeter

Red Beans & Rice

There are 3 reasons why I really wanted to make this dish: First, although I really thought spring was on its way (and was planning dinner accordingly),  I was quickly thrown back to reality when I found my  car crystalized in 2 inch thick ice. After finally digging my car out from under the snow/ice mix, I decided that a warm, hearty, wintery meal was in order.  Second, Mardi Gras is fast approaching, and it really makes me miss Louisiana and the friends I made there.  Louisiana is probably the most cultural place in America, and they sure know how to cook.  And third, my friend Maggie, just bought a crockpot and I promised her a good “Crock Pot” recipe.

Likely your reasons for making this dinner are going to be different than mine, but I think you should find your own reasons, and make this.  This isn’t one of those crockpot meals where you have to cook everything before you put it into the crock pot (I never got the point of that), so it’s quite simple to make. In fact, when I had the cutting board out for dinner the night before, I just cut up the ingredients,  and then John threw them in the crockpot this morning.  But just because it’s simple doesn’t change the fact that it’s delicious.  You know what would make this dinner even more delcious?  King Cake! If you live in Louisiana, please go eat a king cake for me, and then tell me all about it (preferably one with cream cheese and strawberry filling).  Oh how I miss you Louisiana and your sweet, sweet food and drink and people.

Red Beans and Rice

  • 1 pound Dried Red Beans, rinsed and drained
  • 7 cups Water
  • 1 whole Green Bell Pepper, Chopped
  • 1 whole Onion, Chopped
  • 3 stalks Celery, Chopped
  • 3 cloves Garlic, Finely Chopped
  • ½ pound Turkey Polska Kielbasa, sliced (or Andouille Sausage)*
  • 3 Tablespoons “Tony’s” or other Creole Seasoning
  • Hot Cooked Rice

* If you want the real thing, you should go with the real sausage.  I happen to like turkey sausage, but it’s not going to give you quite as thick of a sauce.

Rinse and drain the red beans. Place all the ingredients into a large Crock Pot, except for the rice.

Cook, covered, at HIGH for 7 hours or until beans are tender.  Don’t peak.

Serve over hot white rice.  I also made this cornbread to serve with it.  (Krusteaz didn’t pay for me for this or anything,  but I just thought it was a really good box mix, and it was only $1)

Adapted from  Tasty Kitchen

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One response

  1. Kathy Nagel

    Hmmm,great minds think alike! I made Lentils and Rice this week! It must be Grandma Site’s influence on both of us – Louisianan and Lebanese Legumes 🙂

    February 25, 2011 at 4:08 pm

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