Crock-Pot Red Beans and Rice
Ingredients
The beans and sausage
-
1
pound
uncooked (dry) red kidney beans
-
¾
pound
Andouille sausage, sliced
The vegetables and seasonings
-
5
cloves
garlic, minced
-
3
stalks
celery, diced
-
1
medium
white onion, peeled and diced
-
1
medium
bell pepper, cored and diced
-
2
teaspoons
Creole seasoning
-
1
teaspoon
hot sauce
-
½
teaspoon
dried thyme
-
2
leaves
bay leaves
-
7
cups
chicken or vegetable stock
-
to taste
Kosher salt and freshly-cracked black pepper
For serving
-
to taste
cooked white or brown rice
-
to taste
thinly-sliced green onions
Instructions
- Rinse the kidney beans thoroughly under water.
- Combine the kidney beans, sausage, garlic, celery, onion, bell pepper, Creole seasoning, hot sauce, dried thyme, bay leaves, and chicken stock in a slow cooker and stir well.
- Cook on high for 6-8 hours until the kidney beans are soft and fully cooked, seasoning with salt and pepper to taste.
- Remove and discard the bay leaves before serving.
- Serve immediately over rice, garnished with green onions.
Nutrition Facts (estimated)
Servings
8-10
Calories
350
Total fat
15g
Total carbohydrates
45g
Total protein
20g
Sodium
800mg
Cholesterol
30mg
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