Beans recipe:
Ingredients:
2 tablespoons olive oil
4 cups pre-chopped trinity (onion, celery, bell pepper)
½ pound mild smoked sausage, each link quartered length-wise then cut 1/2" thick
½ pound pickled pork
7 cups vegetable stock (low setting) or 6 cups (high setting)
1 (1-pound) package Camellia Brand Red Kidney Beans
2 tablespoons garlic powder
2 tablespoons onion powder
Hot sauce to taste
Salt and black pepper to taste
6 cups cooked white or brown rice
Directions:
Prep Time: 30 minutes, Cook Time: 10 hours (low) or 4 hours (high)
0. Important: Soak the beans overnight!
Rinse the beans under cool, running water. Place in a large bowl or pot and cover with several inches of clean water. Let sit overnight. Drain before cooking.
1. In a large skillet, heat the oil over medium high heat.
2. Add the trinity, stir well, and cook until vegetables start to soften, about 3-5 minutes. Stir occasionally to ensure that the vegetables don't stick.
3. Add the pickled meat and brown then the smoked sausage, stir well, and continue to cook until sausage is browned and vegetables are tender, about 5-7 minutes. Continue to stir occasionally to make sure trinity and meat aren't sticking.
4. Once done, remove the skillet from heat add a little stock to the pan and scrape; transfer the contents to a slow cooker.
5. Add the stock and red beans along with garlic powder, and onion powder. Stir well and place cover on the slow cooker.
6. Set the slow cooker on low for 10 hours (or 4 hours on high setting). Stir occasionally.
7. After eight hours (on low setting ) or three hours (on high setting) the beans should be soft. Use the back of a spoon to mash some of the beans against the side of the pot to thicken the beans, for a more creamier style of beans.
8. Before serving, stir in the desired amounts of salt and black pepper. Serve over rice and with hot sauce if desired.
Notes:
If you cannot find pre-chopped trinity in your local grocery store, substitute 2 cups of chopped onions, 1 cup of chopped celery, and 1 cup of chopped bell pepper.
Steps 1 through 3 can be done the day ahead of time, if needed. Store the cooked vegetable and sausage mixture in an air tight container in the refrigerator then just pick up on Step 4 when you're ready to add everything to the slow cooker. The beans will thicken upon standing. Mash some of the beans on the side of the slow cooker crock if you prefer a creamier style of beans. The beans can stay in the slow cooker for another couple of hours on the "Warm" setting. Beans will continue to thicken as they warm longer.
Ingredients:
2 tablespoons olive oil
4 cups pre-chopped trinity (onion, celery, bell pepper)
½ pound mild smoked sausage, each link quartered length-wise then cut 1/2" thick
½ pound pickled pork
7 cups vegetable stock (low setting) or 6 cups (high setting)
1 (1-pound) package Camellia Brand Red Kidney Beans
2 tablespoons garlic powder
2 tablespoons onion powder
Hot sauce to taste
Salt and black pepper to taste
6 cups cooked white or brown rice
Directions:
Prep Time: 30 minutes, Cook Time: 10 hours (low) or 4 hours (high)
0. Important: Soak the beans overnight!
Rinse the beans under cool, running water. Place in a large bowl or pot and cover with several inches of clean water. Let sit overnight. Drain before cooking.
1. In a large skillet, heat the oil over medium high heat.
2. Add the trinity, stir well, and cook until vegetables start to soften, about 3-5 minutes. Stir occasionally to ensure that the vegetables don't stick.
3. Add the pickled meat and brown then the smoked sausage, stir well, and continue to cook until sausage is browned and vegetables are tender, about 5-7 minutes. Continue to stir occasionally to make sure trinity and meat aren't sticking.
4. Once done, remove the skillet from heat add a little stock to the pan and scrape; transfer the contents to a slow cooker.
5. Add the stock and red beans along with garlic powder, and onion powder. Stir well and place cover on the slow cooker.
6. Set the slow cooker on low for 10 hours (or 4 hours on high setting). Stir occasionally.
7. After eight hours (on low setting ) or three hours (on high setting) the beans should be soft. Use the back of a spoon to mash some of the beans against the side of the pot to thicken the beans, for a more creamier style of beans.
8. Before serving, stir in the desired amounts of salt and black pepper. Serve over rice and with hot sauce if desired.
Notes:
If you cannot find pre-chopped trinity in your local grocery store, substitute 2 cups of chopped onions, 1 cup of chopped celery, and 1 cup of chopped bell pepper.
Steps 1 through 3 can be done the day ahead of time, if needed. Store the cooked vegetable and sausage mixture in an air tight container in the refrigerator then just pick up on Step 4 when you're ready to add everything to the slow cooker. The beans will thicken upon standing. Mash some of the beans on the side of the slow cooker crock if you prefer a creamier style of beans. The beans can stay in the slow cooker for another couple of hours on the "Warm" setting. Beans will continue to thicken as they warm longer.