>> Slow Cooker Red Beans & Rice 1 Tbsp canola oil Place the beans in a large bowl; fill the bowl with water several inches over the beans. Allow to soak overnight. 5 cups chicken stock 1 smoked turkey wing 1 Tbsp canola oil ½ bell pepper, chopped 1 onion, chopped 4 cloves garlic, minced 2 celery stalks, chopped 2 bay leaves 2 tsp cajun seasoning After the beans have soaked, place them and the ingredients above in a crockpot and cook on the HIGH setting for 4 hours or on the LOW setting for around 7 hours. 4 Tbsp cornstarch 3 Tbsp water 1 Tbsp canola oil 1 (14 oz) pkg andouille sausage Mix together the cornstarch and water in a small bowl; set aside. Heat a pan over medium high heat with the canola oil. Once hot, add the sausages, and brown on all sides. Remove the sausages from the pan to a cutting board, and chop into bite size discs. Add the sausages and their juices into the crock-pot along with the reserved cornstarch mixture. Taste and season beans with salt/pepper to taste (if needed). Cook for another hour on the HIGH setting, stirring intermittently as the cornstarch thickens the mixture. Serve over rice and/or with a pan of buttermilk cornbread. (Yields: 6 servings) Recipe by: tijuana (po man meals - where saving dollars makes cents) [LINK:] pomanmeals/red-beans-and-rice/
Posted on: Wed, 21 Jan 2015 02:18:10 +0000