RED BEANS and RICE - SLOW COOKER
Ready In: 8 hrs 15 mins
Serves: 8
Ingredients
- 1 lb dried red beans, rinsed
- 1⁄2 lb andouille sausage, sliced
- 1⁄2 lb smoked ham, diced
- 1 cup white onion, finely diced
- 1 cup celery rib, finely diced
- 1⁄2 cup green pepper, finely diced
- 1⁄2 cup red pepper, finely diced
- 3 garlic cloves, pressed
- 1 tablespoon chili powder
- 1⁄2 tablespoon creole seasoning
- 1⁄2 tablespoon brown sugar
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1⁄2 teaspoon cayenne pepper
- 1⁄2 teaspoon black pepper (or to taste)
- 2 1⁄2 cups low sodium chicken broth
- 2 1⁄2 cups low sodium vegetable broth
- 2 bay leaves
- 1⁄2 teaspoon sea salt
Directions
- Place beans in a large bowl and cover with water; soak overnight. If you forget to do that, rinse beans well and discard any pebbles before placing them in a pot. Cover with cold water by 2-inches from the top and bring to a boil; cook for 5 minutes and let them sit for 1 hour before draining well.
- In a bowl of a slow cooker, combine all the ingredients including drained beans except salt and green onions. Set the temperature on “High” and cook for 7 hours.
- One hour before cooking time is over, press about 50% of beans mixture against the sides of the bowl to thicken the sauce with a wooden spoon or a potato masher. Before returning to cook for another hour, add salt and stir. After 7 hours if the consistency is not thick enough, continue cooking for another hour with the lid up.
- About 30 minutes before beans are ready, start cooking rice.
- When time to serve, place cooked rice in the middle of a bowl, scoop bean mixture around it and sprinkle with green onions. If desired, add a few drops of hot sauce.
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