I don’t know if you’ve noticed a theme going on here lately, but I’ll give you a clue – slow cooker!
I explained a few posts back Tall & Handsome and I have had a rough few months dealing with the crude that has run rampant through the family. It’s like a tick – it grabs on and won’t let go. Finally, we’re beginning to see some light at the end of the tunnel – that means we’re not walking around with socks saturated in Vick’s Vapor Rub wrapped around our neck (did your mom do that, too?). And, our hearing has cleared up – almost – the shouting has dropped to the level that the dogs don’t cower anymore.
But, I’m digging the slow cooker and comfort food so much, I haven’t stopped that.
Today’s recipe, Red Beans and Rice is one of those meals. To be honest, I had never made red beans and rice before. I make a pretty awesome Cuban black bean dish and I make a spectacular bean soup a couple of times a year if I have a ham bone leftover after the holidays.
T & H has a cookbook from a famous New Orleans restaurant – known for its Bananas Foster and beignets. He pulled it out and sure enough there was a red beans and rice recipe that went pretty much like this: red beans, water, ham hock, salt and pepper. We looked at each other and said, “Nahhh, that won’t cut it for us. Spice and flavor is a necessity of life!” So I thumbed through some of my cookbooks and saw a recipe I thought I could work with.
For any new readers keep in mind – in our house a recipe is a subjective thing, a “suggestion”. I don’t know if there’s been a recipe yet I haven’t tinkered with. If not on the first time, if we like it enough to try again, certainly on the redo. In our house that’s called “bevizing”. Truth be known, I’ve had to actually make myself measure some of my recipes to share because I’ve just always made them by the “little of this and a little of that” method. My Aunt LaRue was the same way God rest her soul.
Anyway, I prepared the Red Beans and Rice a couple of weeks ago and they turned out great. It was another winner with T & H. FYI, here at the house we’ve been eating more brown rice. Yes, we had brown rice with this, but if you like white rice, go ahead and eat your favorite.
Slow Cooker Red Beans and Rice
1 pound dry red beans
5 cups low sodium chicken broth
1 ham steak, chopped (the kind with the small round bone in it)
1 onion, chopped
1 tablespoon minced garlic
1 teaspoon cumin
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon black pepper
1/4 teaspoon crushed red pepper flakes
1 teaspoon kosher salt
1 4 ounce can chopped green chilies
3 – 4 Roma tomatoes, seeded and chopped
1 -2 Jalapeno peppers, seeded, deveined and chopped
1 jar roasted red bell peppers, chopped including liquid
Several dashes of Tabasco sauce to taste
- Wash and clean beans and soak overnight in 4 cups of cold water.
- The next day drain the beans, rinse them and add them to your slow cooker. Add the chopped ham, onion, garlic and spices (but not the salt). Add five cups of low sodium chicken broth. (You may see you’ll need more liquid. If so add more chicken broth. Also, you can use water instead of chicken broth. I like using the low sodium chicken broth for a richer flavor.)
- Cover and cook on low for 8 – 10 hour or until the beans begin to get tender.
- Finally stir in the seeded and chopped tomato, the seeded, deveined jalapeno, the can of chopped green chilies, the chopped roasted red bell peppers and liquid, Tabasco and the salt. Stir to combine, turn up the heat to high and cook for another 30 minutes.
- Serve with rice.
©2016 Beverly Hicks Burch All Rights Reserved.