Flavors really tend to hit the heart and soul after a day. Enjoying this dish as a left over, 24 hours later is a win-win situation. Largely why, this recipe uses three cups of red beans. I want left overs to really get to enjoy all the hard work that went into creating this dish.
If you are short on time, don’t fret! Red beans and rice make for a great crock pot meal. Prep your dish early by cooking your onions, bell peppers, celery and bacon. Sear your andouille sausage, mix it all into the crock pot with your soaked beans, chicken broth and set your crock pot on low. By the time you come back, your beans will be nice and tender and ready to eat!
I kind of get the sense, that if the pot was big enough and I added stewed tomatoes, this could easily turn into a chili. Then sit a nice, buttery, yummy piece of cornbread in the center and pile all the beans around the edges.. the sides, allowing the juices to absorb into yumminess!
Moving right along…
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