{"id":242,"date":"2009-07-02T06:12:59","date_gmt":"2009-07-02T12:12:59","guid":{"rendered":"https:\/\/www.thepickyapple.com\/blog\/?p=242"},"modified":"2009-09-22T13:46:04","modified_gmt":"2009-09-22T19:46:04","slug":"slow-cooker-red-beans-and-rice","status":"publish","type":"post","link":"https:\/\/www.thepickyapple.com\/blog\/2009\/07\/02\/slow-cooker-red-beans-and-rice\/","title":{"rendered":"Slow Cooker Red Beans and Rice"},"content":{"rendered":"<p>As I&#8217;ve <a href=\"https:\/\/www.thepickyapple.com\/blog\/2008\/04\/07\/buffalo-chicken-nuggets\/\">mentioned<\/a> <a href=\"https:\/\/www.thepickyapple.com\/blog\/2008\/02\/05\/mardi-gras-king-cake\/\">before<\/a>, I spent about 10 years of my childhood in <a href=\"http:\/\/en.wikipedia.org\/wiki\/Lafayette,_Louisiana\">Lafayette, Louisiana<\/a> (the heart of Cajun and Creole Country).\u00c2\u00a0 Wikipedia just informed me that Lafayette has one of the highest numbers of restaurants per capita of any U.S. city.\u00c2\u00a0 So it&#8217;s really no wonder that I&#8217;m familiar with red beans and rice, a mainstay of traditional Louisiana cuisine.\u00c2\u00a0 On the fast food front, I LOVE the red beans and rice from Popeye&#8217;s (and the biscuits!\u00c2\u00a0 LOVE the biscuits!), though I haven&#8217;t had Popeye&#8217;s in years.\u00c2\u00a0 When I came across this recipe for red beans and rice in a magazine recently, it brought back many fond memories of Lafayette.\u00c2\u00a0 (I just spent way too long talking about my memories of summer day camp to my very uninterested husband.)\u00c2\u00a0 Instead of filing away the recipe in my &#8220;Recipes To Try Binder,&#8221; I kept it front and center so I could make it as soon as possible.\u00c2\u00a0 This was my first time cooking red beans and rice and The Picky Apple&#8217;s first time eating red beans and rice.\u00c2\u00a0 Ever.\u00c2\u00a0 We were both extremely pleased with the results, and I&#8217;m already looking forward to the leftovers for lunch tomorrow!<\/p>\n<p>The original recipe used a more involved technique for cooking the rice, but I just kept it simple and cooked my rice like I always do.\u00c2\u00a0 Loved the results&#8230;.my only suggestion would be to use a 3\/4 to 1 pound of sausage for extra meaty flavor.\u00c2\u00a0 Serve with <a href=\"http:\/\/www.tonychacheres.com\/seasoning\/\">Tony Chachere&#8217;s Original Creole Seasoning<\/a> and a side of cornbread or buttery biscuits, and you&#8217;re set!<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-251\" title=\"Red Beans and Rice\" src=\"https:\/\/www.thepickyapple.com\/blog\/wp-content\/uploads\/2009\/07\/Red-Beans-and-Rice.jpg\" alt=\"Red Beans and Rice\" width=\"455\" height=\"272\" srcset=\"https:\/\/www.thepickyapple.com\/blog\/wp-content\/uploads\/2009\/07\/Red-Beans-and-Rice.jpg 455w, https:\/\/www.thepickyapple.com\/blog\/wp-content\/uploads\/2009\/07\/Red-Beans-and-Rice-300x179.jpg 300w\" sizes=\"auto, (max-width: 455px) 100vw, 455px\" \/><\/p>\n<h4>Slow Cooker Red Beans and Rice<\/h4>\n<p>adapted from <em>Cooks&#8217; Country<\/em>, June\/July 2009<\/p>\n<p>Ingredients:<\/p>\n<ul>\n<li>1\/2 pound andouille sausage, halved lengthwise and sliced into thin half-moons<\/li>\n<li>1 onion, chopped fine<\/li>\n<li>1 green bell pepper, seeded and chopped fine<\/li>\n<li>1 celery rib, chopped fine<\/li>\n<li>4 garlic cloves, minced<\/li>\n<li>1 teaspoon dried oregano<\/li>\n<li>1\/2 teaspoon dried thyme<\/li>\n<li>salt and pepper<\/li>\n<li>5 cups low-sodium chicken broth<\/li>\n<li>1 pound dried red kidney beans, rinsed and picked over<\/li>\n<li>1 bay leaf<\/li>\n<li>1 1\/2 cups long-grain rice<\/li>\n<li>2 cups water<\/li>\n<\/ul>\n<p>Heat sausage in Dutch oven over medium heat until fat renders and sausage is browned, about 8 minutes.\u00c2\u00a0 Using slotted spoon, transfer to paper towels-lined plate, cover, and reserve in refrigerator.\u00c2\u00a0 Cook onion, bell pepper, and celery in sausage fat until softened, about 5 minutes.\u00c2\u00a0 Stir in garlic, oregano, thyme, 1 teaspoon salt, and 1\/2 teaspoon pepper and cook until fragrant, about 30 seconds.\u00c2\u00a0 Add broth, beans, and bay leaf, bring to a low boil, then reduce heat and simmer, covered, until beans are just beginning to soften, about 20 minutes; transfer to slow cooker.<\/p>\n<p>Cover and cook on low until beans are completely tender, 4 to 5 hours (or cook on high for 3 to 4 hours).\u00c2\u00a0 Stir sausage into slow cooker, cover, and cook on high until heated through, about 10 minutes.\u00c2\u00a0 Season with salt and pepper.\u00c2\u00a0 Cook rice according to package instructions.\u00c2\u00a0 Serve over rice.<\/p>\n<div class=\"linkwithin_hook\" id=\"https:\/\/www.thepickyapple.com\/blog\/2009\/07\/02\/slow-cooker-red-beans-and-rice\/\"><\/div>","protected":false},"excerpt":{"rendered":"<p>As I&#8217;ve mentioned before, I spent about 10 years of my childhood in Lafayette, Louisiana (the heart of Cajun and Creole Country).\u00c2\u00a0 Wikipedia just informed me that Lafayette has one of the highest numbers of restaurants per capita of any U.S. city.\u00c2\u00a0 So it&#8217;s really no wonder that I&#8217;m familiar with red beans and rice, [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[5,48],"tags":[],"class_list":["post-242","post","type-post","status-publish","format-standard","hentry","category-main-dish","category-recipes"],"_links":{"self":[{"href":"https:\/\/www.thepickyapple.com\/blog\/wp-json\/wp\/v2\/posts\/242","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.thepickyapple.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.thepickyapple.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.thepickyapple.com\/blog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.thepickyapple.com\/blog\/wp-json\/wp\/v2\/comments?post=242"}],"version-history":[{"count":12,"href":"https:\/\/www.thepickyapple.com\/blog\/wp-json\/wp\/v2\/posts\/242\/revisions"}],"predecessor-version":[{"id":371,"href":"https:\/\/www.thepickyapple.com\/blog\/wp-json\/wp\/v2\/posts\/242\/revisions\/371"}],"wp:attachment":[{"href":"https:\/\/www.thepickyapple.com\/blog\/wp-json\/wp\/v2\/media?parent=242"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.thepickyapple.com\/blog\/wp-json\/wp\/v2\/categories?post=242"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.thepickyapple.com\/blog\/wp-json\/wp\/v2\/tags?post=242"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}