- Prep Time: 30m
- Cook Time: 7h
- Total Time: 7h 30m
- Serves: 12
Ingredients
- 1 pound Dried red kidney beans, rinsed
- 1 Large onion, diced
- 1 Large bell pepper, diced
- 1 cup Celery, diced (optional)
- 3 tablespoons garlic, minced
- 1/2 pound Pickled pork, sliced thin
- 1 pound Turkey sausage, sliced thin (Andouille sausage for more traditional Beans)
- 1/4 cup Tony Chachers seasoning, stirring in slowly stirring and tasting to gauge spice
- 1/4 cup parsley, chopped
- 3 Bay leaf, whole (Optional)
- 4 cups Rice, cooked to package directions
Instructions
- Add 7 Cups of Water into your slow cooker and place on high.
- Coat a medium saucepan with non-stick cooking spray to saute your minced Garlic, Bell Pepper, Onion & Celery. Sauté until lightly browned as this browning will release the flavors from the vegetables.
- Slice Sausage and Pickled Pork. Sauté over medium heat for 6-7 minutes.
- Add all of the ingredients (except rice) into the slow cooker.
- Give the concoction a pretty good stir, change your slow cooker setting to low, put the lid on, and forget about it for 6-8 hours! (Feel Free to stir if you happen to come home on your lunch break)
- Before you serve scoop out 1 cup of the cooked red beans into a bowl. Using a fork, mash the beans into a thick paste. Stir this paste mixture back into the crockpot to give your red beans a smooth and creamy texture.
- Serve with Rice, garnish & enjoy!
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