Red Beans and Rice

Last Revised 9/7/12

Add the water and [rinsed] beans to your slow-cooker. Add bay leaves, and the next 6 ingrediants. Want it hotter, but not saltier? Add as much Benoit's as you want. Stir. Put the lid on and set to high.

In a deep skillet, or big sauce pan, or small boiling pot, set on medium-high flame: add olive oil, then add the pickled pork. Sauté, stirring occasionally, till it starts to brown. Then add the creole seasoning and serrano pepper with a couple of shakes of cajun land and a punch of dried parsley. Add the black pepper and garlic, stir...

Right about now you should be smelling the best thing you have ever smelled! When all this looks good (veggies well sweated and pork browned) add it all to the slow cooker and stir well.

Cook the mixture in the slow-cooker for about 4 hours on high, until beans reach desired doneness. (Low takes all day.) At this point, the beans should be pretty soft and just about falling apart. Some people like them a little firmer though, if that is you, cook them less (about 3 hours). If you prefer creamier beans, smash some of them while they are cooking.

While all this is going on, prepare 6-8 servings of your favorite rice according to package directions. Any rice will do: white, brown, jasmine, basmati... what ever you like!

When the beans are almost done, slice in quarters and then sauté the smoked sausage till brown.

Serve over the rice you cooked... enjoy!

If you can't get ready chopped Creole Seasoning where you live, use 2 cups finely chopped onion, and 1 cup each bell pepper and celery, then add a little extra parsley and garlic to the recipe.

Play around with this recipe, add more or less of the various seasonings until it is how you like it! You can also use any other beans you like in this recipe, like butter beans!

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