Red Beans and Rice

This is adapted from the Junior League of Shreveport/Bossier cookbook. I live near cajun country, but was born in the Midwest so I like to try to create some local dishes for my kids. They never quite taste like how a true cajun would make it, but we like it just as much. This red beans and rice works much better on the stove than in a crock pot because the sauces thickens more. If you do make it in the crock pot, I would suggest finishing it on the stove on low or simmer without the lid to let some of the liquid evaporate to make a thicker sauce.

*This is DAIRY FREE and GLUTEN FREE*

Ingredients

• 1 pound (3 cups or 16 ounces) dried red beans, soaked (see my soaking method here)
• 2 quarts water (1 quart if using a crock pot)
• 1 small piece ham hock (best option), salt pork (great option) or about 4 pieces of bacon (good alternative)
• 3 cups chopped onion
• 1 bunch green onion, chopped
• 1 orange bell pepper, chopped
• 1 14 ounce can tomato sauce
• 2 large garlic cloves or 1 heaping teaspoon minced garlic
• 1 tablespoon course celtic sea salt
• 1 tablespoon Braggs liquid coconut aminos
• 1 teaspoon pepper
• 1/4 teaspoon red pepper flakes (optional) *I omitted last time because my sausage was spicy enough*
• 1/4 teaspoon dried oregano leaves
• 1/4 teaspoon dried thyme leaves
• 1-3 dashes hot sauce or 1/4 teaspoon Yellow Bird organic siracha plus more to taste (optional)
• 1 pound pasture-raised link Sausage, sliced
• Hot cooked rice, brown or white or soaked and cooked brown or white rice

Directions

For stovetop

Sort and Rinse Beans and soak covered in filtered water with a large pinch of baking soda for 12-24 hours, drain. (It’s best to drain, rinse and re-cover beans with fresh, filtered water and fresh baking soda 1-2 times during soaking.) Drain beans.

Combine soaked and drained beans, 2 quarts water, ham hock or bacon, and salt to large stockpot and bring to a boil. Reduce heat and simmer for 45 minutes.

Add to stockpot the onions, green onions, bell pepper, tomato sauce, Worcestershire or coconut aminos, optional siracha or hot sauce, pepper, optional red pepper flakes, oregano, and thyme and mix well.

Simmer for one more hour (if beans are pre-soaked for almost 24 hours, this may only need to simmer for 30 minutes). While simmering, sauté sausage in a skillet and then add to stockpot after the veggies have simmered 30 minutes to one hour. Continue to simmer until desired consistency.

Remove ham hock bone or bacon and serve warm over soaked and baked rice.

For crockpot

Place all ingredients (**Note – use only 1 quart water**) except rice in a crock pot and cook on low for 8 hours. *Be sure to pre-soak beans as directed for stovetop method.

If it is too liquidy, let cook on low with the lid off until cooked to desired consistency. It will thicken as it sits so keep that in mind.

Serve over hot rice.