Simple Red Beans and Rice
Time on High: 3 to 4 Hours Time on Low: 4 to 6 Hours In my book, there are a few things people are looking for when they cook in a Crock-Pot®. First thing is simplicity. Second thing is that they want the food to be table ready when they get home from work or the kids get home from school. Finally the 3rd thing is that it has to taste amazing. These Red Beans and Rice are all those things.
2 Pound bags of Camellia dried red beans (Sorted)
2 Smoked ham hocks (smoke turkey or other smoked meats will work)
4 Cups of water (should cover beans with about 4 inches more)
1 Cup frozen seasoning blend with chopped onions, peppers and parsley
2 Bay leafs
2 Teaspoons oregano
2 Teaspoons black pepper
1 Teaspoons rosemary
1 Teaspoons thyme
1/2 Teaspoon cayenne
2 Chicken bouillon cubes (DO NOT ADD UNTIL THE END)
Salt to taste (DO NOT ADD UNTIL THE END)
1 Pack of your favorite sausage
1) Add all ingredients to the Crock-Pot® (EXCEPT SALT, BOUILLON & SAUSAGE). Cover the pot and cook on high for 5 hours.
2) If the beans are tender after the 5 hours you can add your salt and bouillon cubes. (Note: If you add the salt before the beans are tender your beans will be tough)
3) Add your sausage 2 to 3 hours before dinner time.
You can prepare your rice ahead of time or about 1 hour before you are ready to eat. It's that simple, 1, 2, 3 dinner! These beans will taste like you've been slaving over them for hours.