Been super busy since school has started along with all the activities that go along with that?! Ya, me too! Crockpots and make-ahead meals have been my friend. This meal is one that I go-to a lot on busy nights, it’s super easy and only takes a few hours to cook. You can amp up or tone down the spices by adjusting the spices as your family prefers. It is super flavorful, and filling. Enjoy!
*I have only tried the crockpot variation of this recipe, so I can’t promise how it will come out on the stovetop!
Saucy Red Beans and Rice
1 1/2 c red beans
1 (8 oz) can tomato sauce (I usually use a full 15 oz can)
1 pkg Polska Kielbasa
1 small onion, chopped
1 clove garlic
1/2 green pepper, chopped
1 Tb butter
2 dashes Tabasco sauce
1/2 tsp oregano
1/2 tsp thyme
1 tsp dry mustard
1 Tb Worchestershire sauce
1/4 tsp cayenne pepper
1/2 tsp Cajun spice (I’ve used Emeril’s Essence and Tony Chaceres)
*I also like to squeeze a lime wedge over top
Soak beans in 4 cups hot water and 1 Tb salt; cover and let stand for 6 hours to soften. Then drain beans and add 3 1/2 cups fresh water and tomato sauce. Cut sausage into pieces and saute with butter. Add chopped onion, garlic, and green pepper until tender; add to beans. Add remaining ingredients and simmer 1 1/2 hours, stirring occasionally. Serve over hot rice. (To thicken last 15 minutes, mix 1 part flour to 3 parts cold water. Stir into mixture until desired thickness.)
Crockpot Version:
In place of the dry beans, use 3 cans of red beans. (Drain most of the liquid off the beans) Also, you may substitue 1/2 tsp garlic salt for the garlic clove. Place all ingredients (minus butter)directly into the crockpot – no need to saute veggies with sausage. Add 3/4 c water. Cook on low for 3-5 hours. Serve over rice.