Tuesdays are my crazy day. In addition to the usual homeschool load, both daughters have art classes (conveniently scheduled at different times!) and I teach a science co-op class. Dinner gets squeezed into the hour between class and a weekly meeting at 6:45, and if I don’t plan ahead? Well, Tuesday dinners can easily become a disaster in which everyone has to fend for themselves, pulling whatever they can find out of the fridge to stuff in their mouths as they dash out of the house! It’s happened before, I confess. So I have been trying to plan ahead and use that most useful of kitchen devices: The slow cooker! Cajun Red Beans and Rice is a savory, warming meal that not only requires very little time to prepare, but also leaves us with plenty of leftovers. Which can come in handy, since Wednesdays are nearly as crazy as Tuesdays!
This is an easy recipe that I remember from my childhood, and one that’s a go-to when I know I have a busy week ahead. The hardest thing about Cajun Red Beans and Rice is remembering to get the beans out the night before to soak them!
Once the beans have soaked overnight, you just throw them in your slow cooker and add some chopped onion, a bay leaf, and fresh garlic. Throw in some meat if you want…chopped organic chicken, or nitrate-free organic sausage work well.
Toss in some homemade Cajun seasoning, cover it all with water, and let the slow-cooker work its magic! By dinner time, you’ll have savory beans in a thick broth to serve over steamed rice. And as a bonus, your house will smell terrific all day as it cooks!
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What’s your favorite busy-day meal?