Hello? Anyone still there? I'm sorry; I've been gone a looooong time. Life has been pretty busy. The busier it gets, the less I cook pretty food. Sad fact. BUT - I have been using my crockpot a LOT. Like at least twice a week. So I thought I'd share some red beans and rice with you. This is a family favorite, comfort food at its best. My kids will eat beans and rice without fail. They would eat it every night if I would allow. And it is so nice to come home to a meal that's ready to go and waiting on you.
You actually start this the night before you cook it. Open up your beans, rinse them and put them in a pot. Cover the beans with water. Make sure there's a lot of water in there (at least 2-3 inches over the top of the beans). Put the lid on the pot and leave it just like that on the counter over night. This softens the beans so you'll get a better consistency when you cook them.
When you wake up drain your beans in a collander, rinse them (I'm told this removes the gas from the beans) and put them in your crock pot.
Add your liquid. Best case senario is stock. If you don't have any, you can use water. If I use water, I usually add bullion or brown gravy mix.
Add onions, garlic, bell pepper (you can buy this pre chopped, or chop them the night before when you put your beans soaking) and seasoning.
You can either add your sausage straight from the fridge, or cook it first. I've done it both ways with no complaints from the crowd. It really depends on how much time you have. I prefer the taste and texture of browning it on the stove first, but some days I'm short on time and I throw it in the crock pot without even bothering to cut it.
That's really all there is to it. Put the lid on your crock pot and let it do it's thing.
Serve over rice (which can also be made the night before if you know you'll have a hungry crew when you walk in the door).
Ok. Yum. Can I just say this is amazing!?! Like, super-yum.
I made this on one of the three days this "winter" when it got cold. I was looking for some warm comfort food that was kind of fancy. The butter and the wine make the sauce so rich, and the peppers are soft and sweet.
I serve it over cheddar grits. I think you should, too. But if you don't know what grits are, or you're really adverse to them, I'm sure it would be awesome over mashed potatoes.
Well enough talking - let's cook!
**If you are making cheddar grits, I like to start them first so they have plenty of time to get cooked all the way**
Grab your groceries:
Sear chicken and cook through - brown bits = GOODNESS!
While that's going, put the peppers in the oven to roast.
Put the chicken in a plate and set aside. Pour the wine in the pot over the browned bits of chicken. Cook about 4 minutes then add butter. Oh! My! This is when it starts to get GOOD!
When the butter melts, add the onion mixture. Do you smell that???
Then the mushrooms.
When the mushrooms get brown, add in the chicken stock. Give that a few minutes to marinate while you chop the chicken and skin and chop the peppers. Then add the peppers and the chicken to the pan. Make sure to pour in any chicken drippings in the bottom of the plate.
Let it all cook together for a few minutes. Then dish up the grits...
And add the chicken, peppers, mushrooms and sauce over the top.
Now, pour a glasss of that wine and dig in.
Get the printable here.
I love roasted peppers. And they're SO quick and easy to do on your own. I know methods vary here...but this is how I do it.
I put my peppers on a cookie sheet and put them in the oven at 400 degrees. When they get black and blistery on the top, roll them over with some tongs.
You want all 4 sides blackened.
Then throw them in a ziploc and close the top so they will sweat, which will make them easier to peel.
Leave them in the bag for a few minutes, then take them out and peel them. The skin should come off very easily.
Take out the ribs and seeds.
There ya go - see - easy! And sooooooooo goooooood.
