Tuesday, January 20, 2009
This is an all-day Crock Pot dish. There's a lot of prep to it, but it's the best homemade red beans & rice I've ever eaten.
1 lb. small red beans - rinsed, soaked overnight, and drained
1 lb. thick-cut ham, diced
1 lb. link sausage - quartered, sliced, browned, and drained
3 cloves garlic, pressed
1 1/2 c. onion, chopped
3/4 c. green onion, sliced
1 1/2 c. celery, chopped
2/3 c. bell pepper, chopped
2 bay leaves
1 tsp. Worcestershire sauce
1/4 tsp. Tabasco
1 1/2 tsp. salt
3 c. water
Add all ingredients to Crock Pot. Cook on HIGH 2 hours, then reduce heat to LOW for the rest of the day - or until beans are tender. (If you get a late start on it, leave it on HIGH all day.) Stir occasionally.
Optional: Remove 1/2 to 1 cup (or more, depending on personal preference) of beans and blend; add back to Crock Pot and stir in for creaminess.
Serve over rice. Cornbread makes a great side!