Slow Cooker Red Beans and Rice Recipe
Ingredients
- 1 teaspoon neutral oil
i.e. vegetable oil, canola oil
- 13 ounces Andouille smoked sausage
sliced into half moon pieces
- 1 green bell pepper
diced
- 2 celery stalks
diced
- 1 small yellow onion
diced
- 1 pound dried red kidney beans
- 2 smoked ham hocks
- 4 1/2 cups of water
- 2 tablespoons chicken bouillon powder)
(or Better Than Bouillon, or 2 bouillon cubes
- or to taste (alternatively, use 1 teaspoon garlic powder1/2 tablespoon granulated garlic)
- 2 teaspoons Creole seasoning)
(or Cajun seasoning
- 2 dried bay leaves)
(optional
- 1/2 cup unsalted butter
8 tablespoons
- plus more to taste (use 1/2 tsp if using any other type of salt1 teaspoon Diamond Crystal kosher salt)
- 3 cups cooked rice
for serving
Directions
- 1
Heat oil in a skillet over medium high heat. Add sliced andouille sausage and cook until browned on both sies, about 4 to 5 minutes. Remove from skillet and transfer to a paper towel lined plate.
- 2
Melt 1 to 2 tablespoons butter in the same skillet. Add onion, green bell pepper, and celery, and sauté 3 to 5 minutes, or until vegetables are softened. Remove from heat.
- 3
Spray the inside of slow cooker with non-stick cooking spray. Add red beans, ham hocks, sautéed bell pepper, celery, and onion, and browned andouille.
- 4
Add water and stir in bouillon powder, granulated garlic, and Creole seasoning. Add bay leaves if using.
- 5
Cover with lid and slow cook on High for 3 1/2 to 4 hours, until beans are soft and creamy.
- 6
Carefully remove the lid and stir in the remaining 6 tablespoons of butter in the pot.
- 7
Taste red beans and adjust with Creole seasoning or kosher salt, if needed.
- 8
Continue cooking with the lid off on High for 1 hour, or until the desired consistency is reached.
- 9
Ladle red beans over rice and serve warm.
- 10
Optional: Mash some beans for extra creaminess and stir in the shredded ham hock meat before serving.
Slow Cooker Red Beans and Rice Recipe
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Ratings & Reviews
Based on 24 ratings