I love red beans and rice. It's a comfort food to me and one of those dishes that are perfect to eat when it's raining or cold outside. It's also a really hardy meal. Now that school is back in session my daily commute has doubled, which means I have less time to cook dinner. It's has made me look at different meals and different ways to prepare those meals. This has led me to the crock-pot.
I was really happy with how this meal came together. I prepped all of my veggies the night before, put them in a storage container, and threw everything in the crock pot the next morning. 11 hours later I got home from work, threw my rice on the stove, and dinner was served! If you're looking for an easy week night dinner try this out. I also think this would freeze well.
Red Beans & Rice:(adapted from Tasty Kitchen)
1 pound dried red beans (I used kidney beans)
7 cups water
1 green bell pepper, chopped
1 white onion, chopped
4 stalks of celery, chopped (including leaves)
4 cloves of garlic, finely chopped
3 tablespoons Old Bay seasoning
1 teaspoon blackening seasoning
Salt to taste
Hot cooked rice
Place all of the ingredients, except for the rice in a crock pot. Cook on LOW for 10+ hours or on HIGH for 7 hours.
When ready to eat, serve over hot rice with cornbread.
This would also be great with sausage, which is traditional.