Red beans and rice is a classic example of Louisiana Creole Cuisine. This crock pot red beans recipe does justice to Mamma's old fashioned, cooked all day version.
It is traditionally made on Mondays using Sunday's leftover ham bone and cooked all day with onion, celery and green pepper. Many times andouille (smoked pork sausage) or ham was added to the dish.
Like gumbo, red beans and rice is one of the few New Orleans style dishes to be commonly cooked in homes and in restaurants. Many neighborhood restaurants continue to offer it as a Monday lunch special and Louisiana diners could not start their week without a plate this delicious, healthy and satisfying meal.
Growing up in south Louisiana was always an eating adventure and red beans and rice was one of those dishes we had on a regular basis. A plate of those delicious and healthy beans was a complete meal and we loved it.
Nothing says Louisiana and New Orleans better than red beans and rice. Unless it's gumbo of course. And this crock pot recipe is easy and fun to make.
1 pound dried red kidney beans
1 cup cooked ham pieces
1 plus 1/2 cans (10 oz size) Ro*Tel tomatoes (15 ounce total)
1 onion chopped
1 tablespoon Worcestershire sauce
1 tablespoon Tabasco sauce
2 bay leaves
2 cloves garlic, minced
4 tablespoon chopped parsley
6 cups water
chopped green onions
Soak red beans overnight in enough water to cover them.
Drain the water and put them in the Crock Pot.
Add ham, tomatoes, onions and all other ingredients except Tabasco. Add water and cook on low for 6 - 8 hours or until beans are tender.
Add Tabasco sauce stir gently to blend. Taste and add salt if needed.
Serve over rice and sprinkle with chopped green onions. You can serve with hot rolls but corn bread is the traditional favorite.