Wednesday, October 12, 2011

Red Beans and Rice

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.

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