One of our favorite meals is beans and rice. It has been my "go to" meal for years, along with spaghetti. It's warm, hearty, nutritious, versatile, and cheap. I make a big ol crock pot full almost every weekend I work. This way I can come home to a warm meal and Stephen is not left desperate for food options when I'm gone.
Today I share the basics of beans and rice. There is so much flexibility with this dish. It's hard to mess this meal up, I promise. For this batch pictured here, I just used up ingredients that were in my freezer and fridge. I always keep a stock of dried beans.
Ingredients (not an exact recipe, most ingredients can be added to suit your taste)
1 package of dried beans (red, navy, or great northern)
diced onions and peppers (about a cup of each)
meat for flavor (bacon, sausage, ham, or all three) This time I used sausage and ham.
water (several cups)
spice (I personally like Tony Chachere's or any Cajun seasoning)
herbs (dried parsley)
minced garlic (optional, but I usually throw some in there)
serve over cooked rice
I start by "throwing in the crock pot" 1 package of dried beans, about a cup of diced onions (white and green) and a cup of diced peppers (bell peppers or sweet peppers). Then meat - sometimes I use ham, sometimes diced up raw bacon, and sometimes sausage.
Next I fill the crock pot to the top with water and set it on low for 6 hours. About half way through I add a tablespoonful (or more) of Cajun seasoning and a small handful of dried parsley.
Serve with some yummy bread from the bakery for dipping.
If you are looking for a more exact recipe here are a couple of good ones to try.
Cajun White Beans
New Orleans Red Beans and Rice
This meal never disappoints.