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This hearty crockpot soup is easy to make and delicious!
Total Time: 5-6 hours
Cook the sausage according to package directions or use leftover. Then stir everything together (except the garnishes!) in a pot. The rice will absorb some of the liquid, so use enough salsa to keep it from sticking or add tomato or V-8 juice as needed. Heat it on medium or medium high until it is bubbly, then reduce the heat to medium low until heated through. Stir often to keep the rice from sticking.
Serve with bowls of whatever garnishes you like. You can get creative with garnishes - why not some chopped avocado?
By Free2B from North Royalton, OH
It's quick, practically cooks itself on those nights when you just don't have the time or energy, and the whole family loves it!
Serve with hot cooked rice and plenty of Louisiana hot sauce. Leftovers taste even better the next day! This serves 4 hungry people.
Recipe for Homemade Southern Red Beans and Rice, Mary's Favorite. Rinse and sort beans and place into a deep pot, adding water to cover beans plus about an inch or so. Do not add any seasonings or salt. . .
Place all sauces in bottom of crockpot. Put in 1 can of beans and 1 layer of smoked sausage, cut in bite size pieces and 1/2 of 1 onion (chopped) and red pepper flakes. Continue layering till crockpot is full. Cook for 1 hour on high and 3 hours on low. Stir well and serve over rice.
This video shows you how to make crockpot rice and beans. View the full recipe here: Crockpot Red Beans and Rice Soup
Ask a QuestionHere are the questions asked by community members. Read on to see the answers provided by the ThriftyFun community or ask a new question.
I am looking for a recipe for red beans and rice that is comparable to Popeye's Red Beans and Rice.
AnnMel from AR
I know this may be strange, but have you tried Zatarains? The boxed kind...my DH's Godfather is from just North of New Orleans, and will only make Jambalaya from a box with Zatarains because it is as close to authentic as you can get!
If you want to cook dry red beans then use the Zatarain's red bean seasoning mix.
This is the way PopEye's make theirs, but it sure
seems a shame as good Red Beans and Rice
are so easy to make from scratch.
Popeye's Red Beans and Rice
2 c Uncle ben's long grain rice (cooked)
1 - 16 oz. can Red chili beans in chili gravy
1 t Chili powder
1/4 ts Cumin
Dash garlic salt
In saucepan, heat beans without letting them boil.
Stir in chili powder, cumin and garlic salt. When
piping hot, add warm rice and gently mix.
Hope this turns out to be what you want.
All the Best,
Julia in Orlando, FL
How to Cook Everything is my favorite cookbook and has a wonderful recipe for this dish. It makes a big batch and freezes really well, too. The cookbook is by Mark Bittman.
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Sort and wash beans; place in a large Dutch oven. Cover with water 2 inches above beans; let soak 8 hours. Drain well. Coot a Dutch oven with cooking spray; place over medium high heat until hot. Add celery, onion, green onions, green pepper and garlic; saute until tender. Add beans, ham, and remaining ingredients except rice and cook, uncovered, over medium heat, 1 hour, stirring occasionally. Remove bay leaves. Serve bean mixture over rice.
Great recipe. Beans and rice contain complementary amino acids which makes them a complete protein when served together, even without meat.
Whole wheat and milk are another complete protein combination. (06/01/2006)
By Ruth Counter
Cook rice. Set aside. Slice sausage into 1 inch slices and cook over medium heat about 3-5 minutes until lightly browned.
Add tomatoes and the drained and rinsed kidney beans and cayenne pepper to the sausage. Bring to a boil. Reduce heat and simmer 10 minutes. Add rice to mixture and heat additional 2 minutes until heated through.
Makes 4 servings
By IMAQT1962 from ILLINOIS
While rice is cooking, heat olive oil in skillet. Saute onions, green pepper and garlic until onions are translucent. Add beans and cooked rice. Season with Salt, pepper and thyme.
Source: My mom taught me this recipe. She learned it when she worked in a summer camp kitchen!
By Adrianne from Adrian, Michigan