Crock Pot Sausage, Red Beans, and Rice

By: Grace Verage

From: Little Magnolia Kitchen

Yet another awesome find from Pinterest (where I find most of my inspiration these days). I made this a few weeks ago for the first time. The co-op has had red beans before. I had half a lb bag of red beans so I mixed red beans and some great northern beans. Turned out really delicious and it’s super duper easy! Made the whole house smell good.

Notes: I skipped the part about boiling the sausage first and I didn’t find it to be too oily.

Ingredients:

– 1 lb bag dried red beans

– 7 cups water

– 2 cans chicken broth (I didn’t use this… mostly because my crock pot was completely full with the rest of the ingredients and it was still really flavorful. But it could only make it more delicious! Just not absolutely necessary)

– 1 onion, chopped

– 3 celery stalks, chopped

– 3 garlic cloves

– Smoked sausage

– 2 tbps Creole Seasoning (I don’t have Creole Seasoning so I made my own using Emeril’s recipe here [paprika, salt, pepper, garlic powder, onion powder, ceyenne, oregano, thyme].)

– Cooked rice

Directions

1) Sort your beans, rinse them really well, pour into crock pot.

2) Add water (and chicken broth if using) to crock pot.

3) Add chopped vegetables.

4) Add Creole Seasoning.

5) Stir it all together.

6) Cook on HIGH for 7 hours

7) Serve over cooked rice.

“Stamppot”

By: Roseli Burfiend

What is it?  In my birth country of The Netherlands, potatoes abound and are eaten nearly every day.  One favorite, centuries-old dish they eat is quite simple–mashed potatoes mixed with any number of different vegetables and topped with sausage (commonly “Rookworst,” which is not available in the US).  The mashed potatoes can be combined with steamed and mashed carrots, onions, spinach, kale, and the list could go on.  The recipe below is the one I see most often and ate frequently as a child, that is “Boerenkole Stamppot” or Kale Stamppot.  It’s not gourmet, but it’s filling and easy to make for a large number.

Serves about 4 hearty appetites

Prep: 15 minutes
Cook: 35 minutes

Non Coop Ingredients: Kale (which can be substituted for spinach) and sausage (which can be substituted for meatballs)

Ingredients

4 – 5 lbs Russet Potatoes, peeled, quartered, and cut into 1-inch chunks (about 8 – 10 medium)
8 tablespoons (1 stick) Butter plus 1 tablespoon (separated)
1 1/2 cup milk, hot
Salt and pepper

4 Garlic Cloves, minced
2 Onions, minced
1 Bunch Kale, washed and chopped into ribbon-like strips (8 1/2 to 10 cups)
Sausage of your choosing (if the coop doesn’t have anything that seems appropriate, you can substitute meatballs made from the ground beef and/or ground pork)

Method

1. Cover the potatoes by 1-inch of water in a large saucepan.  Bring to a boil, then reduce to a simmer and cook until the potatoes are tender and a fork can be slipped easily into the center, 20 to 25 minutes.

2. Meanwhile, in a large skillet or pot, heat 1 tbsp butter and saute the onion for 2 – 3 minutes. Add the garlic and saute for 30 seconds.  Add the kale and sausage; cover and cook, stirring often, about 20 minutes or until kale is tender and the sausage is hot.  Remove the sausage from the pot and set aside.

3. Drain the potatoes in a colander, tossing to remove any excess water.  Wipe the saucepan dry.  Add the potatoes back to the pot.  Add 1/2 of the kale mixture to the potatoes. Mash to a uniform consistency using  food mill or potato ricer (you can use a hand-held masher, but the kale may not mash entirely — if you are in this situation, you may want to blenderize/puree the kale before adding it in this step).

4. Using a flexible rubber spatula, fold in the 8tbsp melted butter until just incorporated  Fold in 1 1/4 cup of milk, adding the remaining 1/4 cup as needed to adjust consistency.

5. Stir in the remaining 1/2 of the kale mixture, season with salt and pepper to taste, and place the sausage on top.  Serve hot and with a mustard of your choosing.  (You can keep it warm in the oven until ready to serve, just put a lid on to keep it from drying out).

*** This recipe is adapted from various other recipes over time.  I don’t have a written recipe and usually make it “on the fly.”  I did use America’s Test Kitchen Cookbook for guidelines and wording on the mashed potato recipe when typing this up.  And in doing a google search, I did find various other recipes for the same Stamppot–this is also where I got one of my pictures picture.  See here.  This recipe may be simpler to do than mine and may be more “authentic.”  It’s just not how we did it growing up!  The other picture I got from this website.