Gulf Coast Red Beans and Rice

Cooked slow as a Southern drawl, this comfort food takes the chill off a winter day, especially after an early-season Mardi Gras parade.

RedBeansandRice1 pound dried red beans
2 tablespoons vegetable oil
4 cloves garlic, minced
2 shallots, minced
1 medium onion, diced
1 pound of your favorite smoked sausage, sliced in ¼” pieces
1 tablespoon hot sauce
2 teaspoons salt
1 teaspoon freshly ground pepper
6 cups water or chicken stock

Equipment:  Natural Gas cooktop
Slow cooker

Rinse the beans, place in a large bowl, and cover with water to about an inch above the beans. Soak overnight.

Drain the beans and set aside.

Heat the oil in a skillet over medium heat. Add the shallots, onion, and sausage and sauté until the onions have some color and some of the fat has rendered out of the sausage. Add the garlic, sauté for one minute, and remove from the heat. Drain the fat and discard.

Place the onion-sausage mix in a slow cooker. Add the beans and remaining ingredients and mix together. Cover with a lid, set the cooker on low, and leave to cook for about six hours. Turn up the heat to high, stir the beans, and mash some of the beans. Continue cooking for 30 to 45 minutes, stirring and mashing until the sauce reaches the thickness you like.

Serve over steamed white rice and be sure there’s hot sauce handy. Bon appetit!

 

 

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