I love beans and rice. A lot. Hearing how great dried beans come out from a Crock Pot, I decided to make some red beans from scratch to serve over rice. I was hoping to emulate some yummy red beans and rice I had last week from Rocklands Barbeque here in DC. I had a lot of shrimp in the freezer and some leftover Cajun seasoning I’d mixed up, so I decided that would be a good accompaniment.
Red Beans and Rice (adapted from crock-pot.com)
1 lb dry red beans (Yes, this makes a lot, but the leftovers are great)
1 medium onion, chopped
1 red bell pepper, chopped
3 cloves garlic, minced
2 cans beef or chicken broth (I used 1/2 beef and 1/2 chicken because it was what I had)
2 cups water (I would reduce this to 1 or 1 and a half cups next time – I thought it was a little too soupy at the end, though the leftovers were perfect)
1/2 lb smoked ham, diced
salt and pepper
1 tsp hot sauce (I used Cholula)
(I also had a lone zucchini that needed to be eaten, so I diced that up and put it in as well)
cooked white rice
Sort and rinse beans, and pre-soak according to package directions. Meanwhile, dice all of the vegetables and the ham. Combine all ingredients except rice in Crock Pot. Cover cook on Low 10 to 12 hours or on High for 5 to 6 hours (I did the latter, and it took 5 hours). Serve over hot rice.
As many shrimp as you like (I made us 7 apiece), peeled and deveined, with or without tails
Cajun seasoning, which consists of 2 parts Cayenne, 6 parts paprika, 1 part garlic powder, and plenty of salt and pepper
Rinse shrimp and pat dry with paper towel. Sprinkle lightly with Cajun seasoning. Heat equal amounts butter and olive oil over medium-high heat in a sauté pan to coat the bottom evenly (I needed about 1/2 Tbsp. of each). Once pan is hot and butter is bubbly, sauté shrimp 1-2 minutes on each side – until fully opaque. Serve over red beans and rice.