CROCK POT NAVY BEANS LOUISIANA STYLE
17.5 هزار بار بازدید -
7 سال پیش
-
Nothing better for Sunday lunch
Nothing better for Sunday lunch or dinner than a big bowl of slow cooked southern creamy Navy beans! Only this recipe has a Louisiana flare and slow cooked in the crock pot. With just a hint of Creole seasoning and Andouille sausage, this recipe takes your beans up a level. Serve em up with homemade cast iron skillet sweet cornbread and enjoy.
Shopping List:
1 tablespoon olive oil
1 pound smoked or Andouille sausage, sliced
½ large onion, chopped, or 1/8 onion powder
½ green bell pepper, chopped
2 cloves garlic, minced, or 1/8 garlic powder
1 pound Camellia Brand Great Northern Beans
6-8 chicken stock or broth or cups cold water
1/4 teaspoon cayenne
1 bay leaf
½ stick butter
Salt & pepper, to taste
Creole seasoning, to taste
1/4 cup chopped fresh Cilantro, plus extra for garnish
1/2 cup chopped green onions, plus extra for garnish (optional)
Instructions:
Rinse and sort beans. Lay the beans out on a baking sheet and pick out any rocks or broken beans. This is a better method that just running your fingers through as some rocks and broken beans may be missed
Add beans to a pot and cover with cold water. Soak overnight at room temperature.
If you don’t have time to soak overnight, do the quick soak method. Place beans in a pot with about 2-3 inches of cold water above the beans. Bring to a boil and boil 2-3 minutes. Remove from heat .
Whichever soaking method you chose, discard the soak water and rinse beans well under cold water.
Add beans to crock pot and cover with chicken stock (water is okay too)
Over medium heat sauté the sausage, bell peppers, onions and garlic until softened.
Add sautéed sausage including the juices along with the veggies to the crock pot.
Add, cayenne and bay leaf to crock pot.
Set to low for 7-8 hours. (CROCK POT TIP: RESIST THE URGE TO PEEK, ESPECIALLY DURING THE FIRST TWO HOURS OF COOKING. EVERY TIME YOU OPEN THAT LID YOU ADD 15 MINUTES COOKING TIME)
Trust me guys….this takes time and patience for a great pot of creamy beans.
For a creamier consistency and richness add the butter then mash some beans against the side of the pot or mix in some of your cornbread.
Add salt, pepper, and Creole seasoning to taste toward the end of your cooking time.
Garnish fresh Cilantro or parsley and green onions, and serve with corn bread.
Cast Iron Skillet Cornbread recipe:
CAST IRON SKILLET SWEET CORNBREAD, "R...
Boo’s Block Cutting Board:
www.johnboos.com/
Expert Grill Griddle Topper, 18” X 14” Stainless Steel:
https://www.walmart.com/ip/Expert-Gri...
Camp Chef Butane Single Burner Stove:
https://www.campchef.com/butane-stove...
Music:
http://www.bensound.com/royalty-free-...
Song: “Happiness”
License: Creative Commons
Standard License
Also follow me on:
Youtube: @richardinthekitchen
Facebook: Facebook: richard.peavy.71
Facebook/Richard in the Kitchen: Facebook: 187855154994256
Twitter: https://twitter.com/RITK_2017?lang=en
Linkedin: LinkedIn: richard-peavy-a0b54835
Instagram: https://www.instagram.com/richardpeav...
Shopping List:
1 tablespoon olive oil
1 pound smoked or Andouille sausage, sliced
½ large onion, chopped, or 1/8 onion powder
½ green bell pepper, chopped
2 cloves garlic, minced, or 1/8 garlic powder
1 pound Camellia Brand Great Northern Beans
6-8 chicken stock or broth or cups cold water
1/4 teaspoon cayenne
1 bay leaf
½ stick butter
Salt & pepper, to taste
Creole seasoning, to taste
1/4 cup chopped fresh Cilantro, plus extra for garnish
1/2 cup chopped green onions, plus extra for garnish (optional)
Instructions:
Rinse and sort beans. Lay the beans out on a baking sheet and pick out any rocks or broken beans. This is a better method that just running your fingers through as some rocks and broken beans may be missed
Add beans to a pot and cover with cold water. Soak overnight at room temperature.
If you don’t have time to soak overnight, do the quick soak method. Place beans in a pot with about 2-3 inches of cold water above the beans. Bring to a boil and boil 2-3 minutes. Remove from heat .
Whichever soaking method you chose, discard the soak water and rinse beans well under cold water.
Add beans to crock pot and cover with chicken stock (water is okay too)
Over medium heat sauté the sausage, bell peppers, onions and garlic until softened.
Add sautéed sausage including the juices along with the veggies to the crock pot.
Add, cayenne and bay leaf to crock pot.
Set to low for 7-8 hours. (CROCK POT TIP: RESIST THE URGE TO PEEK, ESPECIALLY DURING THE FIRST TWO HOURS OF COOKING. EVERY TIME YOU OPEN THAT LID YOU ADD 15 MINUTES COOKING TIME)
Trust me guys….this takes time and patience for a great pot of creamy beans.
For a creamier consistency and richness add the butter then mash some beans against the side of the pot or mix in some of your cornbread.
Add salt, pepper, and Creole seasoning to taste toward the end of your cooking time.
Garnish fresh Cilantro or parsley and green onions, and serve with corn bread.
Cast Iron Skillet Cornbread recipe:
CAST IRON SKILLET SWEET CORNBREAD, "R...
Boo’s Block Cutting Board:
www.johnboos.com/
Expert Grill Griddle Topper, 18” X 14” Stainless Steel:
https://www.walmart.com/ip/Expert-Gri...
Camp Chef Butane Single Burner Stove:
https://www.campchef.com/butane-stove...
Music:
http://www.bensound.com/royalty-free-...
Song: “Happiness”
License: Creative Commons
Standard License
Also follow me on:
Youtube: @richardinthekitchen
Facebook: Facebook: richard.peavy.71
Facebook/Richard in the Kitchen: Facebook: 187855154994256
Twitter: https://twitter.com/RITK_2017?lang=en
Linkedin: LinkedIn: richard-peavy-a0b54835
Instagram: https://www.instagram.com/richardpeav...
7 سال پیش
در تاریخ 1396/04/19 منتشر شده
است.
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