Tuesday, March 22, 2011

Slow Red Beans and Rice

I always seem to crave Creole food this time of year. Maybe it is the beginning of spring that puts an extra kick in my step, the spicier the better. This is such an easy and delicious supper and Mardi Gras beads make it even better!

Soak overnight in your slow cooker:
4 cups kidney beans

In the morning add:
1 Tsp thyme
1 Tsp paprika
1 tsp oregano
1 tsp basil
1/2 tsp white pepper
1/2 tsp cayenne or mild chili powder
2 red bell peppers. chopped
1 sweet onion chopped and sauteed
12 oz chicken andouille sausage (TJ's) thinly sliced
4 oz pancetta (or a ham hock) sauteed

Cook on high 6 hours, low 8+

Serve over brown rice with hot sauce and a crisp green salad with radishes and fresh spring carrots.

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