Slow Cooker Creole Beans and Rice

Whenever I start working on a new recipe, nine times out of ten I carefully plan, brainstorm, jot down ideas, research ingredients, and then I spend hours in the kitchen until I achieve “yumminess.”

But, then there is that tenth time … when a happy accident occurs and I am left with a home-run the first time I step up to the cooking plate.  A home-run without any warming up or pep-talk from my coach (aka, the Husband).

A dash of this and that.  Ingredient substitutions based on what is in my pantry.  All of it comes together and leaves me with a steam bowl of goodness.

Like these Slow Cooker Creole Beans and Rice.

There’s something about slow cooked beans, regardless of how they are cooked.  I grew up on pinto beans and cornbread — a staple in my mother’s kitchen.  They are the ultimate comfort food for me . . . a dish my mother prepares for me every. single. time. I go back home.

She pretty much rocks.

Today’s recipe is a combination of my favorite slow cooked Pinto Beans and another Southern favorite, Red Beans and Rice.  And, yes, it was a happy accident.

It was a Saturday.  Crisp.  The weekend temps had cooled off and I was craving my favorite fall comfort food.  I rinsed and sorted the pinto beans that had been waiting in my pantry, ready and willing for culinary goodness.  An hour later, after a quick boil and soak, they were ready for the slow cooker.

Then I realized something tragic.  I had the pinto beans, no problem there.  But I was missing corn meal.  Missing ham hocks.  Oh, the horror!

It was time to change the game plan.

Creole seasoning came out of the spice cabinet and some Aidell’s sausage came out of the fridge.

And, somehow, garlic and onion jumped onto the counter too.  Weird.

Six hours later, we had the perfect mix of Texas and Louisiana flavors.  And, ’cause I could, I poured it over rice.

Simple.  Done.  Delicious.