The Humpherys Family

Red Beans and Rice

Source  Our Best Bites
Recipe Added:  1/12/2012
Version One:
1 lb dry red kidney beans, rinsed
6 cup water
1 Tbsp + 2 tsp chicken base
1/4 lb smoked sausage or ham
1 onion, chopped
4-5 cloves garlic, minced
1 tsp Cajun or Creole seasoning
3/4 tsp ea. cumin, coriander, oregano
1/4 tsp cinnamon
1/2 tsp smoked paprika
 Version Two:
3 cans red beans, drained
1 8oz can tomato sauce
1 pkg Polska Kielbasa sausage
1 small onion, chopped
1 clove garlic
1/2 green pepper, chopped
2 dashes Tabasco sauce
1/2 tsp ea. oregano, thyme
1 tsp dry mustard
1 Tbsp Worchestershire sauce
1/4 tsp cayenne pepper
1/2 tsp Cajun spice
Version One: Combine all ingredients in a crock pot and cook on high for 4-5 hours or on low all day. When beans are tender, mash about 85-90% of them against the side of the crock pot. Add extra seasonings to taste. Replace lid and set heat to low or off while rice is cooking.

In a medium saucepan, bring 4 cup water, 1 Tbsp white vinegar, and 2 cup of white rice to a boil. Reduce heat to low, cover, and steam for 20 minutes. Serve rice on top of beans, or vice versa. Garnish with finely chopped green onions for color and flavor.

Version Two: Drain most of the liquid off the beans. Place all ingredients directly into the crockpot. Add 3/4 cup water. Cook on low for 3-5 hours. Serve with brown rice.
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