Cajun Red Beans and Rice

Cajun Red Beans
Miz Helen's Kitchen
Adapted From
Miz Helen's Kitchen Table Cookbook
1 pound dry Red Beans
1 1/2 pounds hot smoked sausage
4 slices bacon browned
1 green bell pepper chopped
1 yellow onion chopped
2 cloves garlic minced
8 ounces tomato sauce
1 teaspoon oregano
1 teaspoon thyme
1 tablespoon Worcestershire sauce
Tabasco to taste
Cayenne Pepper to taste
Sort and wash the Red Beans. In a large mixing bowl, cover the beans with water and soak overnight. Drain the beans the next morning.
Brown the bacon and drain it on a paper towel
In the skillet with the bacon fat saute the sausage,bell pepper, onion, and garlic
Add the Red Beans, sauteed sausage,bell pepper, onion, garlic, oregano, thyme, Worcestershire, and tomato sauce to a Slow Cooker and mix well.
Cover the Red Bean, sausage and vegetable mix with water then add the Tabasco and Cayenne
Cover the Slow Cooker and cook on high for 4 hours or on low for 8 hours
Serve on rice
Recipe Tip
Be sure and invite a friend to enjoy this cajun delight with you or plan on left overs. This dish freezes well for up to 3 months. I freeze a bag of the beans and a bag of the rice then put both in a larger bag and the whole meal is ready to go.