This recipe for Crockpot Red Beans and Rice is another recipe from my grandmother. I really have no idea how authentic it is, but it is something that she loved to make, and we all loved to eat. I followed her recipe exactly with two exceptions. First, I did use turkey smoked sausage, which I much prefer to the regular. I first purchased it to be healthy, but then found that I actually liked it better. And second, she didn’t put any directions in the recipe for soaking the beans. I soaked mine using the quick method on the bean package, and I cooked them at boiling for ten minutes after their soak. I used red kidney beans, and there is some concern that they might cause stomach issues if not brought to boiling for at least ten minutes. I will say that my crockpot had them at boiling, so this step might not be necessary, but I am going with better safe than sorry. Just seeing this recipe completely reminded me of when my grandmother first got this recipe. By the way, I have no idea where she got it, but if you recognize it, please let me know, so that I can give proper credit to the author. Anyway, I remember her having a conversation with my mother about what exactly three stalks of celery meant. Well, it means three stalks – like three of the whole package you at the grocery store. That is NOT what the author actually meant though because that would make this celery stew or something… The recipe actually should read three ribs of celery, which is much more palatable.
I could have done more photo-shopping to the recipe itself, but decided to leave in the stains because they were her stains. I’m going to try to find a scanner to use before I post another recipe, so I can get a flatter, clearer image.
Here is an easier to read version of the recipe. So easy and so delicious!
Crockpot Red Beans and Rice
- 1 pound dried red beans
- 2 medium onions, chopped (I used one large.)
- 1-2 pounds smoked sausage (I used 1 pound.), cut into 1/2 – 1 inch slices
- 3 ribs celery, chopped
- 3 sprigs parsley , chopped (2-3 tablespoons)
- 1 tablespoon Worcestershire sauce
- 2 cloves garlic, minced
- 1-2 tablespoons chili powder (I used 2.)
- 1 bay leaf
- salt, pepper, and cayenne pepper to taste
- Cooked rice for serving. I used brown rice.
- Soak beans according to package directions. You can either do an overnight soaking, or a quick boil and soak for an hour.
- After soaking, cover beans in water, bring to a boil and cook for 10 minutes.
- Put all ingredients in a crockpot including beans.
- Cover with water.
- Cook on low for 7 hours or until beans are tender.
- Serve over rice.
I love this recipe, and seeing her beautiful handwriting brings tears to my eyes. It reminds me that I have to make this very soon. The weather for it is perfect right now!
I know I want to scan the whole book. I can also restore it with photoshop, but I kind of like it as is.
Anita May says
Ditto what Joan said. Seeing Mother’s handwriting also brought tears to my eyes. And — I think that would be a great thing to have going in the crockpot while we hand out candy on Halloween. Thanks for keeping Mother’s recipes alive for all of us — Anita
It would be great for Halloween. I plan to make all of the recipes in her little book eventually.
Thalia @ butter and brioche says
Delicious recipe and great post too.. thanks for sharing the recipe and memories!