Bob loves Red Beans and Rice. I normally add Meat, but he wanted Vegetarian style this time. If you would like to add Meat, we usually use Chorizo, Andouille, or Chicken, just sautee it first. If you would like it spicy, just add 1/4 tsp Cayenne Pepper or Chipotle Chili Pepper. I also added fresh Mushrooms. This is Cook’s Country recipe, and except for the slow-cooker prep, and less seasonings, this is very similar to what I normally do. They use Meat and no heat, but we like it a little spicy.
- 1 onion, chopped fine
- 1 green bell pepper, seeded and chopped fine
- 1 celery rib, chopped fine
- 4 garlic cloves, minced
- Optional: 1 cup sliced fresh Mushrooms
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- Salt and pepper
- 5 cups low-sodium chicken broth (About 2 3/4 cans broth) or Veggie Broth for Vegetarian-style
- 16 oz dried Red beans, rinsed and picked over
- 1 bay leaf
- 1 1/2 cups long-grain rice
- 2 cups water
- Olive Oil
- 2 pats Butter
- In a 12” skillet, cook onion, bell pepper, celery, (and Mushrooms if using) in a drizzle of Olive Oil and 2 pats Butter until softened, about 5 minutes. Stir in garlic, oregano, thyme, 1 teaspoon salt, and 1/2 teaspoon pepper and cook until fragrant, about 30 seconds. Add broth, beans, and bay leaf, bring to a low boil, then reduce heat and simmer, covered, until beans are just beginning to soften, about 20 minutes; transfer to slow cooker.
- Cover Slow Cooker and cook on low until beans are completely tender, 4 to 5 hours (or cook on high for 3 to 4 hours). Season with salt and pepper.
- Cook rice according to package instructions. Serve beans over or next to rice.
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By Tika for CHEW WANNA EAT? © 2020