Red Beans and Rice

Ingredients

1 lb. dry red kidney beans, rinsed and sorted
6 c. water
5 regular bouillon cubes or 1 Tbsp. + 2 tsp. chicken base
1/4 lb. smoked sausage, quartered and cut into thin slices.
1 onion, chopped
4-5 cloves garlic, minced
1 tsp. Cajun or Creole seasoning (Tony Chachere’s is the best)
3/4 tsp. cumin
3/4 tsp. coriander
3/4 tsp. oregano
1/8-1/4 tsp. cinnamon
1/2 tsp. smoked paprika

Directions

1. Combine all ingredients in a crock pot and cook on high for 4-5 hours or on low all day. Or you can start on high until it starts to simmer and then switch it to low.
2. When beans are tender, mash about 85-90% of them against the side of the crock pot. Give them a taste and add any extra seasonings if you need to, particularly more Tony’s or salt and pepper. Replace lid and set heat to “low.” Or off. 
3. In a medium saucepan, bring 4 c. water, 1 Tbsp. white vinegar, and 2 c. of white rice to a boil. Reduce heat to low, cover, and steam for 20 minutes.

Recipe from Our Best Bites.