Cajun Red Beans and Rice Tutorial
A favorite comfort food of mine is Red Beans and Rice. It's a cheap dinner and goes a LONG way. It's very easy to make, especially in the slow-cooker. The leftovers freeze well, too. Just divide among quart freezer bags, seal, and freeze flat. When you have a craving for some, just microwave or reheat in a pot then serve over fresh rice. I doubled the recipe, so I could have some to freeze.
Cajun Red Beans and Rice
1lb bag of dry red kidney beans
1lb smoked sausage (I use mild, but you can use whatever you like- even hamhocks work)
2 onions, chopped
3 cloves of garlic, finely chopped
1 6oz can tomato paste
1 8oz can tomato sauce
1 14.5oz can diced tomatoes (do not drain)
2 cups of water
1 tsp salt
1 tsp cajun seasoning
1/2 tsp black pepper
Cooked White Rice for serving
Place the dry beans in a large bowl and cover with water. Let soak for at least 8 hours. Ideally, overnight.
Then add your sausage, tomato paste, tomato sauce, diced tomatoes (with juice), and water. Stir to combine everything. Cover and cook on low for 10-12 hours until beans are soft.
Serve over white rice.