Makes approximately 6 servings


Ingredients:

  • 1 lb. dry red beans
  • 2 tablespoons olive oil
  • 1/4 cup chopped bacon (or ham chunks, or even chopped Spam)
  • 1 cup chopped celery
  • 1 medium yellow onion, chopped
  • 1/2 cup green bell pepper
  • 2 cloves garlic, chopped
  • 1/2 lb. smoked sausage (you can use Light sausage or Kielbasa if you wish; I've tried andouille, but I like taste of the smoked sausage better--it takes in the flavors of the red beans and seasonings a bit better)
  • 6 cups chicken broth (I use bouillon cubes)
  • 3 cups cooked rice


Seasonings (adjust to personal preference--this is a tad spicy):

  • 2-3 bay leaves
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1 1/2 teaspoons Tony Chachere's
  • 1/4 tsp cayenne pepper
  • 1/4 tsp chili pepper
  • 1/2 tsp paprika
  • 1 tsp Tabasco sauce


Directions:

  • Soak the beans in water overnight (8 hours)
  • Drain the beans and place them in a Crock Pot. Add the chicken broth to the Crock Pot
  • Using a large skillet (cast-iron if possible), add the olive oil and bacon and cook for 4-5 minutes over medium heat (if using ham or Spam, cook 2-3 minutes)
  • Add the smoked sausage to the skillet and cook 2 minutes more
  • Add the celery, onion, bell pepper and garlic to the skillet and cook until all are wilted (5-6 minutes)
  • Add the vegetable mixture from the skillet to the Crock Pot
  • Add the seasonings to the Crock Pot and mix well
  • Let the beans cook for 6-7 hours on high (or 10 hours on low). The beans should be soft when finished.
  • Discard the bay leaves and serve over rice