Subj : Crockpot N.Y. Times - 34
To   : All
From : Dave Drum
Date : Sun Mar 31 2024 16:38:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Slow Cooker Red Beans & Rice
 Categories: Pork, Rice, Vegetables, Beans, Herbs
      Yield: 6 servings
 
      2 tb Vegetable oil
      1 lg Yellow onion, fine chopped
           Salt & black pepper
      3    Celery ribs; fine chopped
      1 lg Green bell pepper; fine
           - chopped
     10 cl Garlic; fine chopped
      1 ts Garlic powder
      1 ts Onion powder
      1 ts Sweet paprika
      1 ts Ground cayenne; more to
           - taste
    1/2 ts Ground sage (opt)
      1 lb Dried red kidney beans;
           - soaked overnight
      3    Dried bay leaves
      3    Sprigs fresh thyme
           +=OR=+
      1 ts Dried thyme
     12 oz Andouille sausage; in 1"
           - coins
     10 oz Smoked ham hock
           Cooked rice; for serving
           Sliced scallions; for
           - serving
           Louisiana-style hot sauce;
           - for serving
 
  Heat the oil in a large (12") skillet over medium. Add
  the onion, season with salt, and cook, stirring, until
  the onion is limp and translucent, 6 to 8 minutes. Add
  the celery and bell pepper and cook, stirring
  occasionally, until softened, 5 to 8 minutes. Add the
  chopped garlic, garlic powder, onion powder, paprika,
  cayenne and sage (if using); grind in a generous amount
  of black pepper and add 3/4 teaspoon salt. Stir well to
  combine all the ingredients, then remove from the heat
  and scrape the mixture into a 6 to 8 quart slow cooker.
  
  Add the beans, bay leaves, thyme, sausage, ham hock and
  6 cups water. Cook on high until the beans are very
  tender and creamy, about 7 hours.
  
  Before serving, add salt or cayenne to taste. Using a
  fork or the back of a spoon, mash some of the beans
  against the side of the slow cooker to make the mixture
  slightly creamy. (It will continue to thicken as it
  sits.) Discard the bay leaves and thyme sprigs; you can
  pick the meat off the ham hock if you like. Top the
  beans with hot cooked rice and scallions; serve with hot
  sauce.
  
  By Sarah DiGregorio
  
  Yield: 6 servings
  
  RECIPE FROM: https://cooking.nytimes.com
  
  Uncle Dirty Dave's Archives
 
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.... "For desert, maybe we can split a couple of crumbs." -- Nicholas Sparks
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