Comments on: Alabama-style Slow Cooker Red Beans and Rice

By: Jackie Garvin

Jackie Garvin — Sat, 02 Mar 2019 19:43:28 +0000

In reply to Deb. That’s a great tip.

By: Deb

Deb — Wed, 06 Feb 2019 04:45:49 +0000

With firmer beans I use a potato masher and mash them a little. Makes juice thicker. 10 minutes before serving.

By: Jackie Garvin

Jackie Garvin — Fri, 30 Nov 2018 15:04:22 +0000

In reply to Jennifer Parrish. Hi Jennifer, Conecuh sausage is so flavorful. We love it! Thanks for stopping by!

By: Jennifer Parrish

Jennifer Parrish — Fri, 30 Nov 2018 14:44:43 +0000

This is very similar to my red beans recipe. I use yellow, orange and red bell pepper., more celery, leaves too, and occasionally a carrot or two, helps get more veggies into everyone. I season with a little Cajun spice too. The thing that brings the flavor is the Canecuh Sausage. I use it in lots of dishes .

By: Jackie Garvin

Jackie Garvin — Tue, 05 Jan 2016 21:34:11 +0000

In reply to Michele Harper Morring.

Michele,

Yes. Soak your beans all day while you’re at work. The beans will probably take 45 minutes to an hour to cook. You might need to add more liquid cooking on the stove top as opposed to a slow cooker because you’ll lose more heat to steam plus a crock pot generates a good bit of condensation.

By: Michele Harper Morring

Michele Harper Morring — Tue, 05 Jan 2016 20:16:20 +0000

Jackie… How could I do this recipe without using the crock pot… Cook it like a typical after work prepared meal?

By: Gina F.

Gina F. — Mon, 27 Jul 2015 00:04:55 +0000

I tackled this Red Beans and Rice recipe on this hot summer day because I had all the ingredients. Boy, what a delicious meal it was. I’ve already added it to the meal plan for the day after Thanksgiving when I always make a crock pot meal. (My only change to the recipe was to add a little cornstarch slurry at the end.)

By: Jackie Garvin

Jackie Garvin — Fri, 20 Sep 2013 02:47:43 +0000

In reply to Rebecca in Alabama. Rebecca, I never thought about adding some sweetness but that would round out the flavors nicely. I agree with your thoughts about Conecuh sausage. It is the BEST!

By: Jackie Garvin

Jackie Garvin — Fri, 20 Sep 2013 02:46:20 +0000

In reply to Marcie Smith. Welcome to Syrup and Biscuits, Marcie! Your adaptations to this recipe sound marvelous! Enjoy. :)

By: Rebecca in Alabama

Rebecca in Alabama — Thu, 19 Sep 2013 23:21:36 +0000

Your recipe is almost exactly like mine, except that I add a little brown sugar to my beans. Conecuh sausage is the BEST! If any of you have never tried it, you must!

By: Marcie Smith

Marcie Smith — Thu, 19 Sep 2013 20:38:35 +0000

…so since you mentioned Pintos…. I don’t like kidney beans one bit… I bet the pintos will work just find…and am going to use some smoked chorizo since I have no access to the sausage u mention….basmati rice is luscious!… See… I love cooking… inspiration from someone with a good recipe…. add your own little touches and it becomes YOURS… I am new to your blog and really like it!! THANKS, Marcie!

By: Jackie Garvin

Jackie Garvin — Sun, 29 Jan 2012 15:50:04 +0000

In reply to Sandra Davis.

Sandra,

Red beans will be so good with the Portuguese sausage! 🙂

By: Sandra Davis

Sandra Davis — Sun, 29 Jan 2012 06:43:48 +0000

My neighborhood grocery store had small red beans, so I bought them! I’m soaking them tonight and getting out the slow cooker tomorrow morning. Should be real good, I’m using linguisa portuguese sausage. Mmmmmm!

By: Jackie Garvin

Jackie Garvin — Thu, 27 Oct 2011 19:20:08 +0000

In reply to Wayne Brossett.

Wayne,
Thanks for stopping by! There are many variations to this recipe. You should use what tastes good to you, for sure.

I hope you visit again! 🙂

By: Wayne Brossett

Wayne Brossett — Thu, 27 Oct 2011 15:08:53 +0000

My dad was from a little town in Louisiana and he always used kidney beans. Probably because that was what they had on hand. If they sauce is a little thin, don’t be afraid to had a little flour to thicken it up–especially if you use a crock pot. Sausage depends on taste. The hot talks back the older I get. Use what you like. You can always have one on the side and one in the pot. Imagination is the best recipe.

By: Jackie Garvin

Jackie Garvin — Mon, 12 Sep 2011 01:16:08 +0000

In reply to Ann. Ann, I think the thickness of the broth depends on the type of bean. I find white beans (navy, limas) create a thicker broth than darker beans like pinto and red beans. The broth for these beans never got very thick and I only added a quart of water which is what I felt I needed. They weren't even completely covered. Chili's coming up tomorrow for us. Thanks heavens for air conditioning! <3

By: Ann

Ann — Sun, 11 Sep 2011 23:11:34 +0000

I like the smaller ones too – looks yummy – I always have trouble when I do beans in the crockpot – they are always too runny and I have to take them out and cook them down some so the juice is thicker – am I using too much water?? I made homemade chili yesterday for the ballgame (Roll Tide) and jalapeno cornbread – it was yummy and spicy – even though it is still hot as blazes here!

By: Jackie Garvin

Jackie Garvin — Sun, 11 Sep 2011 19:47:54 +0000

In reply to Mary at Deep South Dish.

Miss Mary,

The red beans are a mystery to me. I’ve looked them up and found some references to them in cooking Red Beans and Rice but I haven’t found any explanation as to why kidney beans took their place in that dish. I was looking for a bag of kidney beans and just happen to spot them at Publix. I’ll be cooking up a pot of chili with the leftover tomorrow. The mystery of the small red beans continues………

By: Mary at Deep South Dish

Mary at Deep South Dish — Sun, 11 Sep 2011 17:52:45 +0000

Interesting bean Jackie! They are so tiny. I’ve never seen those used for red beans & rice, not even when I lived in New Orleans, but I do wonder why. Do you think the switch happened when somebody tasted the red kidneys & found them better or maybe the larger beans were more filling. We love Camellia brand the most but my MIL once gave me a bag of Winn Dixie brand kidney beans and they made a great pot of beans.

I am a big fan of Conecuh but I also love Savoie’s, and Manda, but honestly sometimes even for me the andouilles are a bit much, so good ole HIllshire works too. Course my husband loves the hotter sausages – go figure! I’m just happy to be right between Alabama and Louisiana & have such a wide selection available!