Red beans in the crockpot is one of the very first things I learned to cook. My mom was working as a nurse full time and I helped out with the meals. She would call me during the summer and talk me through the process so I could get them on in the morning. In college, I didn’t have a crockpot so I would make red beans own the stove. It just wasn’t the same but I did it. I have always loved red beans and rice but it wasn’t until I was married (I got my big ole red beans crockpot! As I call it) and pregnant with my first child that I developed a deep appreciation (some would call it obsession) with crockpot red beans. And consequently, I craved them throughout all 4 pregnancies. Guess because I was growing some Cajun bebes. 👶 Anyway, the old Cajun saying is red beans and rice and sheet washing on Mondays. I don’t always abide by that but it is definitely a great way to think. I have not researched into where that saying got its start, but I have the theory. My theory is that Mondays generally just stink. Not see if it was always discussed with such disdain as it is now, but pretty sure Mondays have been earning their bad rep since way back when. So what better way to counteract the negative impact of a Monday than with a pot of red beans and some fresh sheets? I am sure there is far more to it, but that is my hunch. I have had some requests for me to post the recipe on my blog so I am honoring the requests.
When I was growing up, Momou made some pickled sweet peppers and would keep them in this little glass container. My daddy would pour the juice over his red beans. I have her recipe for her peppers and she gave me one of the little containers when I got married but I have not worked up the courage to attempt to make them. I will though. So for now I buy banana pepper rings and they are awesome. If you like a little kick to your beans (authentic kick at that) then banana peppers are amazing!! ~AMB
Cajun Mama Red Beans and Rice
1 bag of red beans (I only use Camellia beans)
1 onion, diced
1 bell pepper, seeded and diced
2 stalks of celery, chopped
1 package of sausage, sliced (I use Eckrich skinless sausage)
Soak your beans in the crockpot overnight. The next morning drain the water and cover beans with fresh water plus some. Add veggies. Add salt and pepper, at this point use sparingly. You can add more later as necessary.)
Cook for 6 hours on low. After this, add sausage and more salt and pepper if desired. Again use sparingly as sausage will add salt to the flavor. Cook for another hour on low. Season to taste and then serve. Yum! Enjoy!!!
Red beans and rice…so perfectly simple or simply perfect?
13 thoughts on “Cajun Mama Red Beans and Rice and clean sheets: A Monday Tradition”
do you cook the sausage first before adding or just thrown in without cooking?
throw the sausage in without cooking and cook on low another 45 minutes-an hour.
Thank you. One more question. Sorry but I am new to cooking. When you are getting ready to cook the beans and you say add water to cover beans, is there a minimum amount I should use? Like 6 cups or something? I apologize again for bugging you.
Hey girl! No problem! If you used a regular size package of beans just cover the beans by about 2″ of water. So bean level and then 2″ over that. Does that make sense? Hope that helps. Thanks for your interest. I am happy to help. Let me know how it goes. Good Lu ck
Reblogged this on cajunmamacookin's Blog and commented:
My crockpot red beans recipe. I am reblogging for those who may have missed it.
Try adding a few teaspoons of brown gravy mix to the crock pot in the beginning–thickens it and adds a great taste! Yum!
Thanks for the suggestion Jill!
Yay! I knew I would find this recipe on here. I have a taste for red beans. I have everything prepped so I can turn the crock pot on before I leave for work in the morning. Thanks friend!
Then you are going to have an excellent day!!! Enjoy! You are always more than welcome my love.