{"id":47,"date":"2013-01-05T21:25:29","date_gmt":"2013-01-06T03:25:29","guid":{"rendered":"http:\/\/bigheartskitchen.net\/recipes\/?page_id=47"},"modified":"2022-06-07T15:52:23","modified_gmt":"2022-06-07T20:52:23","slug":"aunt-laceys-reb-beans-and-rice","status":"publish","type":"page","link":"https:\/\/bigheartskitchen.net\/recipes\/?page_id=47","title":{"rendered":"Aunt Lacey’s Red beans and rice"},"content":{"rendered":"

1\u00a0pound\u00a0dried red beans\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 1\u00a0 tablespoon Creole seasoning<\/p>\n

7\u00a0cups\u00a0water \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 1\u00a0teaspoon\u00a0dried thyme<\/p>\n

1\u00a0red bell pepper, chopped \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 1\/2\u00a0teaspoon\u00a0ground black pepper<\/p>\n

1 medium onion, chopped \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 1-2\u00a0bay leaf<\/p>\n

3\/4\u00a0cup \u00a0celery , chopped \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 1\/2\u00a0teaspoon\u00a0salt<\/p>\n

3\u00a0garlic cloves, chopped\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 2 1\/2 tablespoons parsley<\/p>\n

1\u00a0pound\u00a0smoked sausage, sliced<\/p>\n

\u00a0<\/p>\n

Slow Cooker Directions:<\/p>\n

    \n
  1. Put beans in colander and make sure you wash beans and that no rocks or anything is mixed in with the beans.<\/li>\n
  2. Add beans and water to 6 quart slow cooker. Chop all vegetables and slice sausage. Add sausage, vegetables, Creole seasoning, thyme, ground black pepper, bay leaf, salt and parsley.<\/li>\n
  3. Cook on LOW\u00a0<\/strong>Overnight and cook on high for 1-2 hours remove lid to continue cooking until it reached thickness desired. Discarded bay leaf and serve over rice.<\/li>\n<\/ol>\n

    Pressure Cooker Directions:<\/p>\n

      \n
    1. Put beans in colander and make sure you wash beans and that no rocks or anything is mixed in with the beans.<\/li>\n
    2. Add beans and water to 6 quart pressure cooker. Chop all vegetables and slice sausage. Add sausage, vegetables, Creole seasoning, thyme, ground black pepper, bay leaf, salt and parsley.<\/li>\n
    3. Cook on high pressure for 30 minutes or until beans are tender. Quick release pressure. <\/strong>Mash a few beans can thicken up to desired thickness BUT remember they will get thicker as they cool. Discard bay leaf and serve over rice.<\/li>\n<\/ol>\n

      \u00a0<\/strong><\/p>\n

      Notes: Can use recipe for white beans and butter beans (big white lima beans) just use yellow bell pepper instead of red bell pepper<\/p>\n\n\n

      <\/p>\n","protected":false},"excerpt":{"rendered":"

      1\u00a0pound\u00a0dried red beans\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 1\u00a0 tablespoon Creole seasoning 7\u00a0cups\u00a0water \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0… <\/p>\n

      Continue Reading Aunt Lacey’s Red beans and rice<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"parent":887,"menu_order":6,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-47","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/bigheartskitchen.net\/recipes\/index.php?rest_route=\/wp\/v2\/pages\/47","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/bigheartskitchen.net\/recipes\/index.php?rest_route=\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/bigheartskitchen.net\/recipes\/index.php?rest_route=\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/bigheartskitchen.net\/recipes\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/bigheartskitchen.net\/recipes\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=47"}],"version-history":[{"count":10,"href":"https:\/\/bigheartskitchen.net\/recipes\/index.php?rest_route=\/wp\/v2\/pages\/47\/revisions"}],"predecessor-version":[{"id":1176,"href":"https:\/\/bigheartskitchen.net\/recipes\/index.php?rest_route=\/wp\/v2\/pages\/47\/revisions\/1176"}],"up":[{"embeddable":true,"href":"https:\/\/bigheartskitchen.net\/recipes\/index.php?rest_route=\/wp\/v2\/pages\/887"}],"wp:attachment":[{"href":"https:\/\/bigheartskitchen.net\/recipes\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=47"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}