Crock-Pot Red Beans and Rice
Delicious and hearty Crock-Pot Red Beans and Rice featuring red kidney beans, Andouille sausage, and Creole seasoning.
Equipment
- slow cooker
Ingredients
- 1 pound uncooked (dry) red kidney beans
- 0.75 pound Andouille sausage, sliced
- 5 garlic cloves, minced
- 3 celery stalks, diced
- 1 medium white onion, peeled and diced
- 1 bell pepper, cored and diced
- 2 teaspoons Creole seasoning
- 1 teaspoon hot sauce, or more/less to taste
- 0.5 teaspoon dried thyme
- 2 bay leaves
- 7 cups chicken or vegetable stock
- Kosher salt and freshly-cracked black pepper to taste
- cooked white or brown rice for serving
- thinly-sliced green onions for serving
Instructions
- Rinse the kidney beans thoroughly under water.
- Add the kidney beans, sausage, garlic, celery, onion, bell pepper, Creole seasoning, hot sauce, dried thyme, bay leaves and chicken stock to the bowl of a large slow cooker. Stir to combine.
- Cook on high for 6-8 hours, or until the kidney beans are soft and cooked through. Taste, and season with however much salt and pepper you’d like. Remove and discard the bay leaves.
- Serve immediately over rice, garnished with green onions.
Notes
Be very careful to be sure that your kidney beans are completely cooked through. Red kidney bean poisoning is a risk from undercooked beans. Adjust seasoning to taste based on the flavor profiles of ingredients used.
Nutrition
Serving: 1bowlCalories: 350kcalCarbohydrates: 45gProtein: 20gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gCholesterol: 30mgSodium: 800mgPotassium: 700mgFiber: 10gSugar: 2gVitamin A: 500IUVitamin C: 30mgCalcium: 50mgIron: 3mg
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