Cooking with KP: Kay's Crockpot Red Beans

Kay's Crockpot Red Beans

Almost all cooks around here have their special red beans and rice recipe. Here is one of mine for the crock pot.

1 pound of red beans, rinsed and sorted
1 1/2 - 2 32 oz. boxes beef broth
1 large onion, diced
1 medium green pepper,diced
2 stalks of celery, diced
3 T. parsley flakes
2 large bay leaves
1 T. garlic powder
1/2 T. black pepper ( I like pepper-feel free to reduce to your taste)
1/2 T. seasoned salt
1 pound of beef sausage, sliced into rounds
1 cup diced ham and/or a ham bone ( Sometimes I put 2 cups of diced ham because my husband loves ham)
6 slices of bacon cut into 1-inch pieces (do not fry)

Put all items in the crock pot and cook on low for 6-8 hours. Add hot sauce if you like your beans to have a kick. Serve with white rice. The beef broth works magic in the area of flavor.

Note: The final broth will be a bit thin. If you like a thicker, creamier broth with your beans, reduce the beef broth to 1 1/2 boxes or in the final hour of cooking, remove 2 cups of the beans, mash and return to crockpot.

1 comment:

LauraDecember 5, 2022 at 1:39 PM
Do you make this with dried beans?
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Cheaper Cuts of Beef Don't Have To Be Tough

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With Fourth of July quickly approaching, you might be thinking of making Deviled Eggs. If you want perfectly boiled eggs, place eggs in a large pot and completely cover with cold water. Do not layer eggs on top of one another. Bring water to a rapid boil for 2 minutes, reduce to simmer and let eggs simmer 8 minutes, return to boil for 2 minutes. Remove from heat and empty hot water and fill pot with cold water. Let sit for 5 minutes. To peel easily, slightly crush shell in your fist and roll on counter with a firm grip. Of course, you don't want to push through the egg, but by making the shell crack in many small pieces, it is easier to peel. My father saw this on a cooking show years ago and taught me this. It truly works.