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

Ingredients

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

Step 1 

Place the dry beans in a large bowl and cover with water. Let soak for at least 8 hours. Ideally, overnight.

Step 2

The next day, discard remaining soaking water. Pour beans into your slow-cooker. To them, add the chopped onions, garlic, salt, Cajun seasoning, and pepper.

Step 3

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.

Step 4

 Serve over white rice.