Slow Cooker Red Beans and Rice
Serves 615 mins prep540 mins cook
Slow Cooker Red Beans and Rice makes a delicious dinner... and this recipe is SO simple! This well-loved Louisiana entree, which calls for dried red beans, Andouille sausage, green bell pepper, onion and spices, is the perfect meal year-round. This recipe, which is perfect for Mardi Gras festivities, football tailgates and while hosting a party, because it requires little hands-on time, cooks unassisted in the slow cooker and feeds a crowd.
0 servings
What you need
lb dried beans
clove garlic, minced
yellow onion, chopped
green bell pepper, chopped
tsp red pepper flake, or less, if feeding kids
tsp kosher salt
cooked white rice, for serving
Instructions
0 Sort the beans. Remove any broken ones, as well as any plant bits or rocks. Give them a rinse. 1 Place the beans in the basin of the slow cooker. 2 Chop the onion and bell pepper. Mince the garlic. Sprinkle them on top of the red beans in the slow cooker. 3 Season with the red pepper flakes and kosher salt. 4 Slice the (smoked) Andouille sausage*, and place on top of the other ingredients in the slow cooker. 5 Give the ingredients a stir to combine them, then pour in the chicken stock. 6 Cover, and cook on HIGH for 5-6 hours (on LOW for 9-10 hours, though please check it about halfway through and then at the 7-8-hour mark to ensure that it does not run out of liquid and burn), or until the red beans are extremely soft. 7 Serve warm over rice!View original recipe
