Louisiana-Style Red Beans and Rice

Ingredients:

1 lb. dry red kidney beans, rinsed and sorted

6 c. water

5 regular bouillon cubes or 1 Tbsp. + 2 tsp. chicken base

1/4 lb. Andouille sausage, quartered and cut into thin slices.

1 onion, chopped

4-5 cloves garlic, minced

3/4 tsp. cumin

3/4 tsp. coriander

3/4 tsp. oregano

1/8-1/4 tsp. cinnamon

Instructions:

Combine all ingredients in a crock pot and cook on high for 4-5 hours or on low all day. Or you can start on high until it starts to simmer and then switch it to low.

When beans are tender, mash about 85-90% of them against the side of the crock pot. Give them a taste and add any extra seasonings if you need to, particularly salt and pepper. Replace lid and set heat to “low.”

In a medium saucepan, bring 4 c. water, 1 Tbsp. white vinegar, and 2 c. of white rice to a boil. Reduce heat to low, cover, and steam for 20 minutes.

recipe can be found here