Slow Cooker Red Beans and Rice

Red Beans and Rice are a classic dish served on Mondays in New Orleans. Slow Cooker Red Beans and Rice make this traditional dish even easier.

Slow Cooker Red Beans and Rice
Serves 6
An easy and delicious Slow Cooker Red Beans and Rice.
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Ingredients
  1. 1 pound dry red kidney beans
  2. 12 cups water
  3. 1 tablespoon vegetable oil
  4. 1 pound andouille sausage, sliced in ¼-inch rounds
  5. 5 cups chicken broth, divided
  6. 3 cups diced yellow onion
  7. 2 cups diced celery
  8. 1 cup diced green bell pepper
  9. 1 cup diced red bell pepper
  10. 5 cloves garlic, finely minced
  11. 1 pound tasso ham, sliced into 1 x ¼-inch strips
  12. 1 tablespoon firmly packed light brown sugar
  13. 3 bay leaves
  14. 2 teaspoons salt
  15. 1 teaspoon hot sauce, such as Tabasco
  16. 1 teaspoon cracked black peppercorns
  17. 1 teaspoon Cajun seasoning
  18. 1 teaspoon rubbed sage
  19. ¼ teaspoon ground chipotle chile pepper
  20. ½ teaspoon cayenne pepper
  21. ½ cup chopped fresh parsley
  22. ¼ cup chopped green onion
  23. Hot cooked jasmine rice
  24. Garnish: chopped parsley
Instructions
  1. In a 4-quart container, soak red beans in 12 cups water; leave uncovered overnight. After soaking, discard soaking water, and rinse beans with fresh water. Set aside.
  2. In a large skillet, heat oil over medium-high heat. Add sausage, and cook until browned, 8 to 10 minutes. Remove sausage from pan, and set aside. Deglaze skillet with 2 tablespoons chicken broth, add onion, and cook until softened and beginning to brown, 7 to 9 minutes. Add celery and bell peppers to skillet, and cook until soft, 3 to 4 minutes.
  3. Transfer mixture to a 4-quart slow cooker. Add garlic, remaining broth, tasso, brown sugar, bay leaves, salt, hot sauce, black pepper, Cajun seasoning, sage, chipotle pepper, cayenne pepper, reserved beans, and cooked sausage, stirring to combine.
  4. Cover, and cook on high until beans are softened and cooked through, 3 to 4 hours.
  5. Add chopped parsley and green onion to red bean mixture. Serve over rice. Garnish with additional parsley, if desired.
Louisiana Cookin https://www.louisianacookin.com/
2016-12-02T10:37:50+00:00

5 Comments

  1. p brignac January 13, 2015 at 10:04 am - Reply

    Too much prep, like traditional method

  2. Morgan Johnson August 7, 2015 at 1:26 pm - Reply

    By the time you get to step four, you might as well keep it on the stove and cook it the regular way.

  3. Shawn August 9, 2015 at 10:01 pm - Reply

    Made these tonight and they were delicious! If I could make one adjustment, I would probably cut back on the salt and I also added a sprinkle of cinnamon.

    • Marilyn August 13, 2015 at 3:50 pm - Reply

      I agree with the less salt, but we can adjust.

  4. Em January 9, 2016 at 3:54 pm - Reply

    The recipe seems like it packs a lot of heat! And it in a good way.

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