For the next few days, I have vowed not to cook anything new (i.e. I am trying to use up what I already have on hand before the Thanksgiving holiday). I have a ton of cooked Pinto beans and the yummy cooking liquid that goes with it, so I thought I would morph it into something similar to my Cooking Light 'Slow Cooker Red Beans and Rice' recipe. Only not red beans...brown beans.
I am pretty much going to follow the Red Beans and Rice recipe, with some exceptions (I amended the below recipe to indicate my changes). First and most obvious, I am using my cooked pinto beans. Then, I am putting potato chunks in it. I had two Yukon Gold potatoes that were starting to look a little sad, so I chopped them up and threw them in the pot. Next, I put my remaining bean liquid and some leftover chicken stock that I had thawed but did not use last night. I am not sure how much liquid the potatoes are going to soak up, so I put extra water into the mix too. I am going to reduce the cooking time, since most of the ingredients are already cooked or are quick to cook. With all of my additions, it ended up being a pretty big batch. Hopefully, this will be enough to have for the next couple days. If not, I have one more trick up my sleeve for tomorrow nights dinner. I will just have to see how it goes. I am curious to find out how the different ingredients are going to influence this dish. Wish me luck!
Jen's Slow Cooker Brown Beans and Rice Surprise
1 cup of chicken stock
2 cups of bean liquid
2 cups of water
1-2 cups of cooked Pinto beans
2 large Yukon Gold potatoes, cut into chunks
1 cup chopped onion
1 cup chopped green bell pepper
3/4 cup chopped celery
1 teaspoon dried thyme
1 teaspoon paprika
3/4 teaspoon ground red pepper
1/2 teaspoon black pepper
1/2 (14-ounce) package turkey, pork, or beef smoked sausage, thinly sliced (such as Healthy Choice) (I use HOT)
1 bay leaf
5 garlic cloves, minced
1 teaspoon salt
1 teaspoon of Cajun seasoning
3 cups hot cooked long-grain rice
1/4 cup chopped green onions
pat of butter to top each serving
Combine first 12 ingredients in an electric slow cooker. Cover with lid; cook on high heat for 2-3 hours. Discard bay leaf; stir in salt. Serve over rice; sprinkle servings evenly with green onions and a pat if butter.
Check your mixture every once in awhile, to make sure all the water does not evaporate.
If the water is low or almost gone, add an additional 1/2 cup to 1 cup of water, depending on consistency. You can always remove the lid and let it reduce later if the final mixture is too soupy.
This was good, but not as good as the normal Red Beans and Rice dish. The brown beans did okay as a substitute, but the red kidney beans really do add a different flavor and texture. I think they have more starch or something, because the kidney beans usually makes a thicker gravy. Also, I think I put too much water in this version. The potatoes did not soak up as much liquid as I had anticipated, so the whole thing was thinner than usual. With that being said, it was still very tasty. The brown beans were great in a pinch, and I would do it again if I did not have any kidney beans on hand, or if I found myself with a surplus of pinto beans again.