Post by SkinnyCrockPot on Oct 20, 2011 3:17:09 GMT -5
Louisiana Style Red Beans & Rice
Originally posted by Julie Cleek Hibbard
1 large onion, diced small
2-3 tsp. olive oil
1 T minced garlic
1 tsp. garlic powder
1 tsp. onion powder
½ tsp. smoked paprika
½ tsp. cayenne pepper
1 tsp. dried thyme
1 tsp. dried oregano
salt and black pepper to taste
4 cups cooked small red beans
2 links pre-cooked chicken sausage
3 cups chicken stock
1 T Worcestershire sauce (find SCP approved brands here: (www.skinnycrockpot.com/skinny-worcestershire-sauce/)
1 tsp. green Tabasco (or use a smaller amount of red Tabasco)
2-3 bay leaves
1 tsp. red wine vinegar
3 cups cooked rice for serving (brown rice works well with this recipe)
Rinse beans with cold water until no more foam appears, then drain.
Cut sausage into small pieces, about the size of cooked beans.
Heat olive oil in a heavy frying pan, then saute diced onion about 5 minutes, or until onion starts to brown. Add garlic and saute 1 minute, then add garlic powder, onion powder, smoked paprika, cayenne, dried thyme, and dried oregano and saute 1-2 minutes more.
Put onion mixture into 3 1/2 quart crock pot. Add beans and sausage. Add stock, Worcestershire sauce, Tabasco sauce, bay leaves, red wine vinegar, and pepper and stir to combine.
Cook on high for 4-8 hours, until the beans are dissolved as much as you prefer. Taste, and add salt if needed.
Serve hot, topped with rice.
This recipe was adapted from one posted on kalynskitchen.com which features South Beach Diet (low glycemic index) recipes.
Originally posted by Julie Cleek Hibbard
1 large onion, diced small
2-3 tsp. olive oil
1 T minced garlic
1 tsp. garlic powder
1 tsp. onion powder
½ tsp. smoked paprika
½ tsp. cayenne pepper
1 tsp. dried thyme
1 tsp. dried oregano
salt and black pepper to taste
4 cups cooked small red beans
2 links pre-cooked chicken sausage
3 cups chicken stock
1 T Worcestershire sauce (find SCP approved brands here: (www.skinnycrockpot.com/skinny-worcestershire-sauce/)
1 tsp. green Tabasco (or use a smaller amount of red Tabasco)
2-3 bay leaves
1 tsp. red wine vinegar
3 cups cooked rice for serving (brown rice works well with this recipe)
Rinse beans with cold water until no more foam appears, then drain.
Cut sausage into small pieces, about the size of cooked beans.
Heat olive oil in a heavy frying pan, then saute diced onion about 5 minutes, or until onion starts to brown. Add garlic and saute 1 minute, then add garlic powder, onion powder, smoked paprika, cayenne, dried thyme, and dried oregano and saute 1-2 minutes more.
Put onion mixture into 3 1/2 quart crock pot. Add beans and sausage. Add stock, Worcestershire sauce, Tabasco sauce, bay leaves, red wine vinegar, and pepper and stir to combine.
Cook on high for 4-8 hours, until the beans are dissolved as much as you prefer. Taste, and add salt if needed.
Serve hot, topped with rice.
This recipe was adapted from one posted on kalynskitchen.com which features South Beach Diet (low glycemic index) recipes.