Slow-Cooker Red Beans and Rice

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  1. Sylvie says:

    This looks so good. I think grilling some sausage on the side is a great idea. I must make this. I like that it doesn’t require a lot of oil.

  2. Mazzie says:

    Me, Shaw_Girl, and who? 🙂

    Seriously, I am glad you’re trying the recipes. I haven’t yet, but this post inspires. And I am glad I am not the only one with the overwhelming compulsion to lift the lid and stir.

  3. genehack says:

    So, I made this for family dinner tonight, with a few modifications — I doubled the cayenne, (roughly) doubled the garlic, and threw in a cup of rice at the end instead of a 1/2 cup. I also grilled up another 1/2 lb of sausage and had that on hand as a topper.

    Verdict: Pretty darn good, and not that much work. I think the next time I do it, I’ll go down to only 1 green pepper — 2 full green peppers is quite a bit — and go up to 1.5 cups of rice. Also, might only do 0.5 lb sausage in the slow cooker, saving a whole pound for the topping at the end. The grilled sausage was a *lot* spicier than the stuff that had slow cooked. I’d probably also bump up the cayenne a bit more too — even with the vinegar splash, ours wasn’t all that spicy.

    Thanks for posting the recipe, it’s headed into the regular rotation. I think it’ll be great this fall and winter, once thing start to cool down…

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