Authentic, No Shortcuts, Louisiana Red Beans And Rice
Serves: 2
Terence Turner
1 January 1970
Based on User reviews:
48
Spice
61
Sweetness
49
Sourness
43
mins
Prep time (avg)
4.4
Difficulty
Ingredients:
10 cups
Water1 large
Sweet Onion (chopped)8 cloves
Garlic (chopped)1 tsp
Ground Black Pepper4 cups
Cooked RiceDirections:
1
Place the beans and water into a slow cooker
2
Heat a skillet over medium-high heat
3
Brown the sausage in the skillet; remove from the skillet with a slotted spoon and transfer to the slow cooker
4
Reserve drippings
5
Add onion, green pepper, jalapeno pepper and garlic to the drippings; cook and stir until tender, about 5 minutes
6
Transfer everything from the skillet to the slow cooker
7
Season the mixture with pepper and Creole seasoning
8
Add the fresh basil leaves and ham hock
9
Cover and cook on low for about 8 hours, or until beans are tender
10
If the bean mixture seems too watery, take the lid off the slow cooker and set heat to High to cook until they reach a creamy texture