I’m on a mission. A slow cooker recipe mission. I’m trying to use the crockpot on a more regular basis to ease my stress about cooking on very busy days so I’m not tempted by takeout, which is unhealthy and expensive. A few weeks ago I made turkey and vegetable chili (YUM), and this week, I made one of my favorite meals of all time: Red Beans and Rice!
And the best part? Both of these meals made enough to feed four people for dinner PLUS enough to freeze for a later quick and easy dinner.
I’m working more hours right now than I ever have and also dealing with a long commute on top of it. When I get home, I’m STARVING. Hangry. That kind of hungry where you can’t even hold a decent conversation or do simple tasks until you get something to eat. Is it just me who gets that way?
The weather is cooling down, and the time that I’m able to spend in the kitchen is minimal. Enter: the magic of slow cooker recipes! Coming home to something warm that’s 100% ready to eat and delicious smelling is one of the best things in the world.
Now, about these red beans. They’re so creamy. So smoky. So savory and delicious. And best of all, they’re extremely inexpensive to make!
If you didn’t know already, I lived in New Orleans for two years. It was a wonderful experience, especially when it came to the food. Oh, the food. Crawfish. Oysters. Jambalaya. Be still my heart. And while this recipe may not be quite as good as the red beans and rice you’d find in a restaurant in New Orleans, it certainly comes close for very minimal effort!
A few notes about this recipe:…