![]() They’d end up way overcooked with this method anyway. Thaw overnight (or even 2 days for a full batch) in the refrigerator. Freeze red bean mixture and rice separately up to 3 months. If time allows brown the sausage first for best flavor and for this method you don’t even need to soak the beans first. To do so cook all ingredients (except green onions and parsley), + 2 cups water, in a slow cooker on high heat 6 – 8 hours. Yes, this can also be made in the crockpot. Add greens, serve with rice: Stir in parsley and green onions.Reduce heat to low, cover and simmer until beans are tender, stirring occasionally, about 1 1/2 – 2 hours. Simmer mixture: Bring mixture to a light boil over medium-high heat.Add liquid, dried herbs, beans and return sausage: Pour in chicken broth, 1 1/2 cups water, drained beans, oregano, thyme, cayenne pepper and return sausage to pot.Add seasonings and continue to saute: Add garlic, chili powder, cumin and paprika, saute 1 minute longer.Saute veggies: Add onion, celery and bell pepper, saute 3 minutes.Transfer to a plate lined with paper towels, leave rendered fat in pan (there should be about 2 Tbsp). Add sausage and cook, tossing occasionally, until slightly browned, about 5 minutes. Brown sausage, set aside: Heat oil in a large pot over medium-high heat.Let soak at least 8 hours or overnight, then drain. Soak beans overnight: Add beans to a large bowl, pour in enough water to cover beans by 2-inches.Cooked white rice – standard long grain white rice is my go to option here but you can use another type like jasmine, calrose, basmati or even brown rice. ![]() If you don’t want to buy both you can use one or the other. Fresh parsley and green onions – these finish the dish with a final layer of bright fresh flavor.Low sodium chicken broth – need to cut the sodium down in the recipe? Use unsalted chicken broth.Chili powder, cumin, paprika, cayenne, oregano and thyme – these spices and herbs build that traditional cajun style flavor in this dish (sorry I forgot to include paprika in the ingredients photo, it would still be good without it though).Red just seams the sweetest to me and ends with a nice color after cooking. And really any color of bell pepper will work fine. ![]()
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