Tuesday, February 21, 2012

Laisse les bon temps roulez!

King Cake for Breakfast and Beans and Rice for dinner (:

I don't like Red Kidney beans.  And I'm very much experimenting with learning how to make dried beans.  So our Mardi Gras Beans and Rice are made with a new bean I found called cranberry beans.

Crock Pot Cranbery Beans and Rice


1 lb bag of cranberry beans
2 full boudain links, skinned and diced
2 tbsp bacon grease
minced garlic
1 large onion, diced
4 stalks of celery, sliced
1 green pepper, diced
1 tbsp liquid smoke
3 tsp of Cajun or Creole seasoning
1 can of chicken stock
Hot sauce to taste
Salt and Pepper to taste
Cooked white rice

First, soak the beans over night in 8 cups of water.   When you're ready to start cooking, pull out the crock pot (mine's a 10 qt), dump the beans in a strainer and rinse.  Once you've rinsed them, toss them into the crock pot and pour in the chicken stock.  Add enough water to have an additional inch of liquid over the top of the beans.

In a large frying pan, put in the bacon grease (or olive oil, or vegetable oil, or lard, or butter, you get the idea) and saute the onions, boudain, garlic, celery and peppers with the liquid smoke, creole seasoning, hot sauce and salt and pepper.  When the onions start to go clear, toss it all in the pot with the beans and give it a good stirring.

Cover it and set it for 6-8 hours at low.

Server over the warm rice and enjoy!

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