Monday, January 7, 2013

Monday Menu

Crock Pot Red Beans & Rice

Going through my recipes to try folder I came upon this one and don't remember where it came from online, but when I can find the source I will post.  This is an easy and tasty meal for these chilly winter nights, and is great as a leftover.

1 green bell pepper, chopped
1 medium onion, chopped
3 celery stalks, chopped
3 garlic cloves, minced
14 oz. andouille sausage, sliced
3 tablespoons Creole seasoning
1 lb. dried red kidney beans
7 cups of water

white rice

Please first 8 ingredients into crock pot and cook on high for 7.5 hours.  Remove the lid partway for the last 30 minutes to allow the sauce to thicken slightly.  Serve over cooked white rice.

NOTES:  I didn't have Creole seasoning, so I sprinkled in some cayenne pepper, paprika, thyme and garlic powder.  I'm not a fan of spicy so I went very light on the cayenne, actually may not use next time.  Also added two chicken bouillon at the end.  I found that this was cooked quite a bit before the suggested time, so I would suggest checking after about 5 hours.  Next time I am going to try this with italian sausage.  Its a nice meal and going into the keeper recipe file. 


  1. I cant wait to try this dish.Thanks

  2. sounds like a keeper, a good rib sticken comfort food perfect for a winter day. I like andoulle sausage...too...:)

  3. Yum!

    I am with you, I'd have to cut the heat down...but it sounds so yummy.

    Hugs and blessings always dearest friend.

  4. I used to make this all the time in the States in the crock pot. But now since I don't eat meat, I just put kidney beans in a pot with chopped onion, garlic and green pepper, water, Italian seasoning, salt and pepper and let it cook for awhile so that there's a nice broth. Yummy served over brown rice with a slice of cornbread. :) Have a good week. Tammy