Slow Cooker Cajun Red Beans and Rice

Slow Cooker Cajun Red Beans and Rice

Miz Helen's Kitchen

Adapted From

Miz Helen's Kitchen Table

Ingredients

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

Directions

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 and wash.

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,bacon, sauteed sausage, bell pepper, onion, garlic, oregano, thyme Worcestershire, and tomato sauce to a Slow Cooker. Add enough water to cover the beans and cook on high for 4 hours or on low for 8 hours.

Serve over 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.