Red Beans and
Crockpot-cooked Red Beans and Rice
by Josh Day
is an easy recipe that's also spicy and delicious.
made in the crockpot so all you have to do is chop some onions and
parsley, mince some garlic, and soak beans overnight.
labeled it semi-vegetarian because I use a smoked ham hock
for the crucial flavor it brings to the dish. You can leave
it out, but I don't recommend it as the beans turn out really bland.
another red beans and
rice recipe I make on the stovetop in a cast iron pot, with
several more ingredients, but honestly I feel this one tastes better.
Beans and Rice
of red kidney beans, soaked overnight in the fridge
1 medium onion, diced
1/4 cup fresh Italian parsley, minced
3-4 cloves garlic, minced
3 fresh or dried bay leaves
1 smoked ham hock for flavor
Water or chicken broth to cover beans as they cook
1 tsp cayenne pepper
1 tsp natural liquid smoke
Salt and pepper to taste
2 Tbs olive oil
crockpot on high and add olive oil. Drop ham hock into crockpot,
then onions. Let cook for ten minutes or until onions begin to turn
translucent. Add garlic, cook until flavors absorb but do not brown.
Add parsley, cayenne pepper, bay leaves, salt and pepper, and water
or chicken broth.
beans well and pour in. Make sure liquid covers beans and ham hock.
for the secret ingredient... liquid smoke. What you want is a good,
natural brand, one that doesn't contain any chemicals. Most available
brands have MSG which you do not want. Your ingredient list should
be short and only contain "natural hickory smoke flavor"
as well as vinegar and caramel color. No chemicals.
crockpot on high and cook uncovered all day. Check infrequently
as you'll need to add more water as it evaporates.
hour before ready remove ham hock and discard. Smash beans with
a potato masher until everything is creamy.
with cooked rice. Salad with Italian dressing, croutons, and french
bread go great with this meal.
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