While I LOVE Indian food The Hubs is not a fan. So on the nights I cook ‘weird’ food I make him something he really likes that I am not a fan of.

Like this:

    Red Beans and Rice

The last time I made this I was newly married and no chldren. That was 38 years ago. Therefore I have no go to to recipe. The search was on. I found several recipes. I went first to Deep Dish South where I found Mary’s Shortcut recipe using canned beans. I also picked up a few other ideas there. Then I went over to the All Recipes Site and picked up a few more tips. And on to My Recipes where I found a recipe using the slow cooker. I had enough tips and ideas to make the beans I wanted. Here goes. My recipe to suit The Hub’s taste.

    1/2 Tbl oil
    3 cans kidney beans, undrained {Many recipe used dried, and you could, but you need to soak them for hours before hand}
    5 slices bacon cut into medium pieces
    8 oz (or so) Andouille Sausage, sliced. {Halve each slice if you like}
    1 medium onion, chopped
    1 clove garlic, chopped
    Chicken broth, enough to cover beans in slow cooker + a little.
    1 tsp celery salt {You could also use 1/4 cup chopped celery}
    Fresh ground pepper to taste

Heat oil in a large, heavy bottomed skillet or pot, over medium high heat, add the Andoullie sausage and cook until browned. Remove the sausage with a slotted spoon, and set aside.

In the same skillet, add the bacon and cook until soft, but not browned. Add the onion, and celery salt or celery if using. Cook until soft. Add the garlic. You do not need to add ANY SALT because canned beans contain plenty of salt.

Place all the cooked ingredients into the Slow Cooker along with the undrained beans and enough chicken broth to cover the beans with about 1″ over the top of the beans.

Cover and cook on Low about 6 hours or High for about 4. Or until the beans reach the consistancy YOU like.

Serve over rice.

Hubs said they were good. That’s all I needed to know I can make them again. Just like this.