In New Orleans, you come out of the womb instinctually knowing how to cook red beans and rice. Nobody knows exactly when the dish was born: “Red beans have been ingrained in the New Orleans landscape for about 200 years,”
Ingredients
1 pound dried red beans
7 cups water
1 green bell pepper, chopped
1 medium onion, chopped
3 celery stalks, chopped
3 garlic cloves, chopped
1/2 pound andouille sausage, sliced
3 tablespoons Creole seasoning
Hot cooked rice
Garnish: sliced green onions
Preparation
Place first 8 ingredients in a 4-quart slow cooker.
Cook, covered, at HIGH 7 hours or until beans are tender. Serve with hot cooked rice. Garnish, if desired
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