Crockpot Cajun Red Beans and Rice Recipe

Ingredients

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• 1 pound red kidney beans shopping list
• 1 large onion chopped shopping list
• 1 bell pepper chopped shopping list
• 2 jalapeno peppers chopped(optional) shopping list
• 1 clove garlic minced shopping list
• 2 pounds smoked sausage cut in 1/2 inch pieces shopping list
• 1 bay leaf shopping list
• 1 pork hambone shopping list
• salt to taste shopping list
• red pepper or cayenne to taste shopping list
• black pepper to taste shopping list
• water to cover beans cooked rice shopping list
• Directions shopping list
• Wash beans. Add in the crock-pot, the washed beans, onions, bell pepper, garlic, hambone, and bay leaf. Pour enough water in the crock-pot so that the water is 2 to 3 inches above the beans. Turn the crock-pot on low and cook overnight or 10 hours or during the day while at work. Do not peak or uncover. shopping list
• Early the next morning or returning from work, check and see if the water has been reduced. If further reduction of water is needed and generally it is needed, turn the cooker on high. Smash some of the beans to thicken and cook one or two more hours; adding the smoked sausage in the last half hour of cooking. Remove bay leaf and season to taste with salt and pepper. shopping list
• Or pour the entire mixture from the crock pot to a large heavy duty pot or black cast iron pot. Smash some of the beans to thicken the gravy. Cook to reduce the water and thicken the gravy. When the gravy is almost the consistency you want, add the smoked sausage, salt and pepper and remove the bay leaf. Cook for 30 minutes. Serve over rice and enjoy. shopping list
• Scale this recipe to servings. shopping list