I’ve made this recipe several times before, but after tasting my dad’s red beans and rice with Conecuh sausage (it’s an Alabama thing) on vacation, I wanted more. The Hungry Owl in Mobile was awesome, I want to go back. Plus Dan would have loved it, they had at least 15 items on the menu that had Conecuh bacon or sausage in them!
I wanted to make this for Dan. He loves red beans and rice and Conecuh sausage, but we’ve never had it together, so I subbed a little sausage for the bacon in this recipe, and then served more on the side.
I know we had some left in the freezer, but not much, so I bought 3 more links, plus some cajun style on the way back from Florida. I think we are set for a little while anyhow (he really likes it for weekend breakfasts).
1 spray(s) cooking spray, garlic-flavored (I’ve never seen garlic Pam)
1 small uncooked onion(s), chopped
1 clove(s) (medium) garlic clove(s), minced
1/2 cup(s) uncooked white rice, converted-variety recommended
1 1/2 cup(s) fat-free chicken broth
14 1/2 oz canned tomato puree, roasted-variety
15 oz canned kidney beans, drained and rinsed
2 slice(s) reduced-fat cooked crisp bacon, crumbled
2 Tbsp canned chipotle sauce
1/2 tsp dried oregano
1/2 tsp table salt
1/4 tsp black pepper
1 Tbsp cilantro, fresh, chopped
1 Tbsp uncooked scallion(s), chopped (green part only)
Coat a large nonstick skillet with cooking spray; heat over medium-high heat. Add onion and garlic to skillet and sauté until slightly softened, about 2 to 3 minutes.
Meanwhile, place rice, broth, tomato puree, beans, bacon, chipotle sauce, oregano, salt and pepper in a 3- to 4-quart slow cooker; add sautéed vegetables. Cover and cook on low setting for 3 1/2 hours; stir in cilantro and scallion just before serving. Yields about 1 cup per serving.
*I used brown rice, sausage instead of bacon, EVOO from the Misto instead of cooking spray, and 1/2 cup extra broth and let it cook 4 hours total.
Verdict was good, Dan liked it. In fact, he pan grilled the cajun sausage that we had on the side for me 🙂