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Donna

Creole Red Beans and Sausage

#slowcooker

1 pound package Dried Red Beans or Kidney Beans (soaked in water overnight to rehydrated)

1 teaspoon Salt

Ground Black Pepper

2 teaspoons Creole Seasoning (see homemade recipe below)

1 large Onion, chopped

2 teaspoons Garlic, minced

1 teaspoon Liquid Smoke

1-½ pounds sliced Smoked Sausage, cooked to render some fat

1 quart (32-ounces) Beef Stock or Broth

Slice sausage into rounds and cook in a skillet to caramelize and render some of the fat. Place all ingredients into a slow cooker and cover with a lid. Cook on high in a slow cooker for 8 hours. I say low in the video but high will ensure tender beans in a timely manner. An hour or so before serving, remove approximately 2 cups of beans and mash them with a fork on a plate. Return to the cooker to thicken. Serve over rice and enjoy! Slice sausage into rounds and cook in a skillet to caramelize and render some of the fat. Place all ingredients into a slow cooker and cover with a lid. Cook on high in a slow cooker for 8 hours. I say low in the video but high will ensure tender beans in a timely manner. An hour or so before serving, remove approximately 2 cups of beans and mash them with a fork on a plate. Return to the cooker to thicken. Serve over rice and enjoy!

Homemade Creole Seasoning

2 tablespoons Onion Powder

2 tablespoons Garlic Powder or granulated garlic

2 tablespoons Dried Oregano

2 tablespoons Dried Thyme

1 tablespoon Black Pepper

1 tablespoon Cayenne Pepper

5 tablespoons Smoked Paprika

1 to 2 teaspoons Salt (optional) I make mine with no salt so I can control the salt in each recipe. #slowcooker

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