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Slow Cooker Red Beans and Rice

January 10, 2012 in beans, slow cooker

One of my favorite meals growing up was red beans and rice. It’s the ultimate comfort food in my book but I’ve never made it before because my husband swears that he doesn’t like beans. And well, beans are kind of a big part of red beans and rice.

But I took a chance recently and crossed my fingers that it would go over well. And go over well it did! It was just as comforting as I remembered it being and was perfect on a snowy day!

Awesome, easy recipe that requires zero bean soaking! And I bet you have almost everything you need in your pantry right now. The recipe calls for the slow cooker to start on high and then be turned down to low after a few hours of cooking but I imagine that if you soaked the beans overnight, you could just cook them on low the entire time.

Slow Cooker Red Beans and Rice
from LouLou Sucre
Ingredients
  • 1 pound dried red beans
  • 1 large white onion, chopped
  • 1 bunch green onions, chopped
  • 2 tablespoons dried parsley
  • 1 large green bell pepper, chopped
  • 3 large garlic cloves, minced
  • 1 tablespoon salt
  • 1 teaspoon black pepper
  • 1/4 teaspoon thyme
  • 1/2 teaspoon cayenne pepper
  • 1 pound link sausage, sliced
  • 2 quarts water
  • 1 (4-ounce) can tomato sauce
  • 1 tablespoon Worcestershire sauce
  • 3 dashes hot sauce
  • Hot cooked rice, for serving
Instructions
  1. Combine everything but the rice in a slow cooker. Cook on high for 4-5 hours; turn down to low and cook another 3-4 hours or until the beans are tender. Serve over rice.

 

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Butternut Squash and Black Bean Enchiladas

December 20, 2011 in Meatless

Remember when I said that the Beer & Brown Sugar Kielbasa was the best thing I’ve made probably all year? These enchiladas are number 2 on that list, maybe even tied with the kielbasa!

I can’t begin to explain how delicious they are. I mean, sweet butternut squash with spicy enchilada sauce? That doesn’t even sound good! But they are amazing! We fought over them. No lie. Then I cheated and snuck to the fridge when the husband was in the shower so I could have the last one. I win!

For the pureed squash, I steamed mine and then mashed it like I would potatoes. You could bake them or even go for a canned puree. Also, I realized halfway through cooking that my can of enchilada sauce was too small and ended up making this recipe - it was really good and took no time at all!

Two years ago: Pumpkin Caramel Coffee Cake

Butternut Squash Enchiladas
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Ingredients
  • 3 cups cooked, unseasoned, mashed or pureed butternut squash
  • 8 ounces cream cheese, softened
  • 1 teaspoon cumin
  • 2 teaspoons chili powder
  • 1 teaspoon salt
  • 2 cloves garlic, minced
  • 1 jalapeno, seeded and minced
  • 1 15-ounce can black beans, rinsed and drained
  • 10 flour tortillas
  • 2 cups shredded Mexican-blend cheese, divided
  • 1 (16 ounce) can enchilada sauce, divided
Instructions
  1. Preheat the oven to 375F and spray a large rectangular baking dish with cooking spray.
  2. In a large mixing bowl, combine the butternut squash and cream cheese until well-mixed. Stir in spices, garlic, jalapenos and black beans. Add in about half a cup of the enchilada sauce and 1 cup of the cheese.
  3. Place a generous amount of filling in each flour tortilla and roll tightly. Place in baking dish and pour remaining enchilada sauce over the top. Sprinkle with remaining 1 cup of cheese.
  4. Bake, uncovered, 30 to 40 minutes until they’re bubbly and the cheese is slightly browned.

from Cassie Craves

This post linked to Ultimate Recipe Swap.

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Pasta Fagioli

November 10, 2011 in pork

My husband has been gone for a couple weeks now and while I’m the first to admit that it pretty much sucks, there are some good points to being alone.

  • My grocery bill is less than half of what it is with him home! I knew he ate a lot but holy cow.
  • I can get up at 4 am and no one yells at me!
  • To go with the above, I can sleep on the couch so that I can get up at 4 am without my children hearing and no one yells at me!
  • I can read all 3 books of The Hunger Games (again) without anyone asking me why I’m reading books meant for teenagers (again).
  • Real Housewives marathons. Enough said.
  • Peanut butter and marshmallow fluff sandwiches are officially considered dinner.
  • I can make instant coffee and not feel guilty because I know he won’t ask for espresso unless he sees me prepping the machine.
  • There are no PTs to wash every night!
  • I can cook whatever I want, whenever I want! (!!)

And that last one is the reason I made this soup.

I don’t generally like soup as a meal. I mean, I like soup but soup by itself? That’s not a meal! It’s a side dish that needs a sandwich next to it. My husband is the same way so we very rarely ever have soup. But with him gone I decided to take a chance on a soup that I’ve heard such great things about.

Oh my goodness y’all. This is the best soup I’ve ever had! It’s got sausage, beans, and pasta which makes it so hearty and served alongside a roll or 2, this was the perfect meal for a cold night. And the best part is that overnight the pasta absorbed just about all the liquid and it became more of a pasta dish than a soup. Not gonna lie, I had 2 bowls for breakfast.

Pasta Fagioli
5.0 from 1 reviews
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Ingredients
  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 2 cloves garlic, finely chopped
  • 1 carrot, peeled & chopped
  • 1 stalk celery, chopped
  • 1 lb hot Italian sausage (casings removed if necessary)
  • 1 tablespoon Italian seasoning
  • 1 -2 teaspoon red pepper flakes, to taste
  • 1 15-ounce can crushed tomatoes
  • 3 – 4 cups chicken stock (or vegetable stock)
  • 1 can cannellini beans
  • 1 cup ditalini (or other small pasta)
  • Parmesan cheese, for serving
Instructions
  1. Heat olive oil in a large heavy pot over medium high heat. Add the diced onion and cook until it just begins to soften, about 2 minutes. Add celery and carrots; cook, stirring frequently, for another 3 minutes. Add garlic and cook just until fragrant, about 30 seconds.
  2. Add the sausage to the pot, crumbling as it cooks. Cook until the sausage is no longer pink. Stir in Italian seasoning and red pepper. Stir in tomatoes and stock.
  3. Bring the mixture to a boil. Reduce heat and simmer 30 minutes.
  4. Stir in the beans and ditalini. (Add an extra cup of stock or water at this point if it’s boiled down too much.) Simmer for 6- 8 minutes or until pasta is tender.
  5. Serve piping hot with Parmesan cheese. (I really liked the sharpness of the green onions with this as well.)


This post linked to Fusion fridays.

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7 Layer Dip

September 24, 2011 in appetizer

Looking for a last minute football snack? I’ve got you covered!

This is kind of an updated version of the classic 7 Layer Dip, using guacamole and pico de gallo with lots of fresh cilantro on top. It’s so addictive! My husband, who doesn’t usually like when I update things that he already loves, is officially obsessed with this and even had the leftovers for breakfast!

I used premade guacamole and pico de gallo but feel free to make your own – that would make it even tastier! And yes, use pico de gallo instead of jarred salsa! The freshness of the pico is what makes the dip so delicious!

This recipe makes a ton of food so halve the recipe if you’re just serving a few people! It filled that deep-dish pie plate in the picture and an 8-inch round pan.

7 Layer Dip
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Ingredients
  • 1 28 ounce can refried beans
  • 2 cups guacamole
  • 2 cups pico de gallo
  • 1 16 ounce container sour cream
  • 1 packet taco seasoning
  • 1 cup chopped green onions (about 2 bunches)
  • 1 16 ounce can olives, drained and chopped
  • 1 cup chopped cilantro
  • 2 cup. shredded sharp cheddar cheese
Instructions
  1. Layer the refried beans, guacamole, and pico de gallo. Whisk together the taco seasoning and sour cream and spread it over the pico de gallo. Add the chopped olives and cilantro. Sprinkle with the cheese and serve with tortilla chips.


adapted from Our Best Bites

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Baked Beans

July 15, 2011 in beans

I am baked bean obsessed. To say the least. It’s not uncommon for me to buy a can and then eat them everyday for a week straight. I eat them plain, on roasted sweet potatoes, on toast, pretty much any way you can imagine. But I’ve never made my own until recently.

Granted, this recipe starts out with a can of pork & beans but still… I made them, right?

I usually buy the super sweet Bush’s beans with maple syrup so this recipe was quite a change. It’s not sweet at all but it’s so delicious! If you wanted to take this to a large cookout, it’s very easy to double – double everything but the soup mix.

Baked Beans
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Ingredients
  • 1/2 pound ground beef, cooked
  • 1/4 cup water
  • 1/2 tablespoon white vinegar
  • 1 package onion soup mix
  • 1 (15 oz) can Van Camps pork & beans
  • 1/4 cup ketchup
  • 1/4 cup brown sugar
  • 1 tablespoon prepared mustard
  • 1 garlic clove, minced
  • 1/2 pound bacon, cooked
Instructions
  1. Preheat oven to 350F.
  2. Combine ground beef, water, white vinegar, onion soup mix, pork & beans, ketchup, brown sugar, mustard, and garlic. Stir well and pour into an 8 x 8 inch baking dish. Top with bacon and cover with aluminum foil.
  3. Bake, covered, for 30 minutes. Uncover and bake for an additional 15 minutes.


adapted from Kevin and Amanda

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