I often fantasize about coming home from a long day to a delicious home cooked meal already made for me.
Don’t get me wrong, I love to cook. I love real food. I love getting creative in the kitchen, but sometimes I’m just not feeling the whole cookin’ thang. Sometimes even a quick thirty minute meal is just too much energy for me to expel. Sometimes I’m just plain weary. When life gets to that point, that’s when I know it’s time to break out the slow cooker because she’s about to be put to work. Right now I am at that point. Weary is me.
I adore my slow cooker. She’s my friend.
Do you know what I hate about a slow cooker recipe though? I despise the ones that have so many steps that you might as well have not even made them in the slow cooker. I mean, if I’m going to make half of it in a skillet, I might as well keep it in the skillet. Am I right?
On my Facebook page a couple of weeks ago, I asked my readers if they would rather see a slow cooker week or a soup week. While the vote was fairly close, slow cooker week won. Moms and dads, rejoice! We have a TON of slow cooker recipes coming your way.
First up, is this super simple slow cooker red beans and rice.
It’s time to travel deep south to Cajun country, friends.
Cook’s Notes: This dish has some spice to it. Spice is an individual preference, so for this recipe, it is about a medium temperature. If you prefer more heat, add more cayenne and black pepper. If you prefer a more mild flavor, start with 1/8 tsp each and work your way up until you are happy with the heat profile.
My broth was unsalted, so I added 1 1/2 tsp of sea salt to this dish. If your broth is salted, start with 1/2 tsp salt and work your way up. Remember, you can always add to, but you can’t take it out once it’s there.
- 1 lb. sausage (andoille or smoked sausage both work), sliced on the diagonal
- 1 1/2 cup dry small red beans
- 1 onion, diced
- 1 green bell pepper, diced
- 1-2 stalks celery, diced
- 2 bay leaves
- 4 cloves garlic, minced or pressed
- 6 cups chicken broth or water
- 1/8 tsp black pepper
- 1/4 tsp cayenne pepper
- hot cooked rice
- Add everything to the slow cooker, except rice.
- Cook on low for 6-8 hours.
- Taste and adjust seasonings as desired.
- Serve over hot rice.
- This dish has some spice to it. Spice is an individual preference, so for this recipe, it is about a medium temperature. If you prefer more heat, add more cayenne and black pepper. If you prefer a more mild flavor, start with 1/8 tsp each and work your way up until you are happy with the heat profile.
- My broth was unsalted, so I added 1 1/2 tsp of sea salt to this dish. If your broth is salted, start with 1/2 tsp salt and work your way up. Remember, you can always add to, but you can't take it out once it's there.
So no need to soak the beans first?
Soaking the beans first does improve digestion, but you don’t have to when cooking in the slow cooker. They have always softened up for me, but of course slow cookers may vary.
Very yummy! I changed up a few things to accommodate what I had on hand. Also I made them on the stove because I ran out of time to use the slow cooker. My husband loved them – that’s what matters most! Savory beans at their best.
I’m so glad you and your husband enjoyed them. I’m even happier to hear that you used what you had on hand! That’s the mark of a great cook and an excellent way to save money. 🙂