- Prepare Ingredients:
- Rinse and soak the dried red kidney beans overnight. Drain before using.
- Slice the sausage, chop the onion, bell pepper, celery, and mince the garlic.
- Combine Ingredients in Crock Pot:
- In the slow cooker, combine the soaked red beans, sliced sausage, chopped onion, bell pepper, celery, minced garlic, dried thyme, dried oregano, smoked paprika, bay leaf, hot sauce (if using), ham hocks or ham bone (if using), and chicken broth. Mix well.
- Cook:
- Cover the slow cooker and cook on low for 7-8 hours or until the beans are tender. Stir occasionally.
- Season and Adjust:
- About 30 minutes before serving, season the red beans with salt and black pepper. Adjust the seasoning to your taste.
- Serve Over Rice:
- Remove the bay leaf and ham hocks (if used). Serve the red beans over cooked white rice.
- Garnish:
- Garnish with chopped green onions.
Now, let’s not forget the delicious cornbread with honey and butter:
Honey Butter Cornbread
Ingredients:
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1/2 cup unsalted butter, melted
- 1/4 cup honey
- 2 large eggs
Instructions:
- Preheat Oven:
- Preheat your oven to 400°F (200°C). Grease a square or round baking dish.
- Combine Dry Ingredients:
- In a bowl, whisk together cornmeal, all-purpose flour, baking powder, and salt.
- Mix Wet Ingredients:
- In another bowl, whisk together milk, melted butter, honey, and eggs.
- Combine Wet and Dry Mixtures:
- Pour the wet ingredients into the dry ingredients. Mix until just combined.
- Bake:
- Pour the batter into the prepared baking dish. Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
- Serve with Honey and Butter:
- Once cooled slightly, cut the cornbread into squares and top each piece with melted butter and a drizzle of honey.
Your complete meal with slow-cooked red beans over rice, honey butter cornbread, and green beans is ready to be enjoyed!