Creole Red Beans and Rice

One of the first, regular, and most enduring recipes from my years serving down south is Red Beans and Rice. More than jambalaya or gumbo, this is the regular staple, and we served it once a week at the soup kitchen in Laurel.

When I started at OIT, we had a Mardi Gras potluck, and with some suggestions, Elizabeth found a version of this recipe. Everyone loved it, and my Baton Rouge native student said it's the best Red Beans he's eaten past the Rockies. 

The southerners want it hotter, but you can use as little spice as suits your palate. This comes out as a nice, thick stew, so half the time I skip the rice altogether.

Creole Red Beans and Rice

Stew:

1 pound dried red beans

7 cups broth, [or water + 2 tablespoons Better Than Bouillon]

1 red bell pepper, chopped

At least 2 hot peppers (Jalepeno, Serrano, etc.)

2 medium onions, chopped

3 celery stalks, chopped

3 carrots, chopped

3 garlic cloves, chopped

1 tablespoon Creole seasoning (Tony Cachere’s More Spice is the real deal)

2 tablespoons hot sauce (or vinegar if you're watching the heat)

1/2 pound andouille sausage, sliced (I generally just use hot links)

Toppings:

Hot cooked rice

Hot Sauce

Garnish: sliced green onions

Preparation

Place stew ingredients in a 5-quart slow cooker.

Cook, covered, 8-10 hours or until beans are tender. Serve with hot cooked rice.