Add all of the ingredients into your crockpot, give it a quick stir, and cook on high for 5 hours, or low for 8 hours. (No need to pre-soak the red beans, just rinse them and throw them in.)
I almost always use brown rice, so be sure to start the rice about 45-60 minutes before the red beans are done cooking.
When your red beans have finished cooking, blend 1/3 of the mixture in a blender, food processor, or with an emersion blender and stir it all together. Spoon your red beans over your rice and enjoy!
Freezer Instructions:
Label a gallon sized freezer baggie with “Red Beans and Rice” and an expiration date for 9 months out.
Instructions:
1. Dump contents of bag into slow cooker
2. Add 6 cups water
3. Cook on high 6 hours, low 9 hours
4. Blend 1/3 mixture and serve over brown rice
Rinse the beans and add them to the labeled baggie along with the rest of the ingredient MINUS THE WATER.
