I've shared my version of red beans and rice with you before. But that was almost a year ago, and I found a way to simplify it even further. My crock pot (are you not supposed to say crock pot? Is that like kleenex and scotch tape? I can't be bothered) has come in very handy in the past few weeks. I don't know when I'll have time to cook during the day, but I can almost guarantee it won't be between 6-7 in the evening. Around 11 in the morning my little guy is usually asleep in the sling, so I can carry him and work in the kitchen at the same time. Perfect timing for setting up the crock pot. Of course, you can do all the prep the night before or first thing in the morning if you're fancy and have a job that requires you to dry your hair and wear clothes not made out of yoga material.
Crock Pot Red Beans and Rice
Serves 6 as a Main Course
1 cup uncooked brown rice
1 medium onion, chopped
1 bell pepper, chopped
2 stalks celery, chopped
1 clove garlic, minced
12 oz sausage (I used spicy mango and jalapeno chicken sausage)
2 cans red beans, drained and rinsed
14 oz crushed tomatoes
1 bay leaf
1 teaspoon chili powder
1/4 teaspoon cayenne
Tabasco sauce (to taste)
Combine all ingredients except rice in the crock pot. Say "set it and forget it" as many times as you want. Or maybe that's just me.
Cook on low for at least 6 hours, but you can let this go as long as you want, or as long as is convenient.
About 25 minutes prior to serving, steam brown rice in 2 cups of water.
What you see there on the edge of the bowl is a piece of the world's easiest cornbread recipe. I'm on a major cornbread jag and have made it three times in the past month. Recipe to come.