Ingredients:
- 1 (1-pound) package Camellia Brand Red Kidney Beans
- 1 white onion, diced
- 2 stalks celery, diced
- 4 garlic cloves, minced
- 1 pound andouille or smoked sausage, thinly sliced
- 1 ham hock, optional
- 3 bay leaves
- 1⁄2 teaspoon Creole seasoning
- 1⁄2 teaspoon Worcestershire sauce
- 6 cups water
- Green onions, for garnish
- Hot sauce or seasoned vinegar to taste, if desired
Directions:
- Add all ingredients except for green onions and hot sauce to the slow cooker and stir.
- Cook on low heat for 8 hours.
- Before serving, remove bay leaves and garnish with green onions. Season with hot sauce or a splash of seasoned vinegar, if desired.
- Serve over fluffy white rice.
From In a While, Crocodile: New Orleans Slow Cooker Recipes by Patrice Keller Kononchek and Lauren Malone Keller, photographs by Michael Palumbo.
© 2014 Patrice Keller Kononchek and Lauren Malone Keller, used by permission of the publisher, Pelican Publishing Company, Inc.
View Comments (7)
I thought red beans had to be cooked on High to quickly get to 212 degF due to some mold that grows on them.
not true
And your credentials as a food scientists are?
If you need credentials as a food scientist you won't appreciate or ever get the hang of cajun cooking...
You need credentials if you are going to dismiss food safety concerns. You are not qualified to make that "not true" judgment.
Kidney beans contain a high level of Phytohaemagglutinin which is a naturally occuring toxin found in most beans. If they are not thoroughly cooked a person can get very ill even leading to hospitalization. The symptoms of kidney bean poisoning are described on the FDA's website. It has nothing to do with mold however, but under-cooked beans. Boiling the beans at a 212 deg before putting in the slow cooker for 10 minutes gets rid of the toxin for sure.
Thanks. I knew it was something like this.