Red Beans and Rice - Slow Cooker
This slow cooker recipe is another tasty Louisiana classic that everyone will love. This dish is comfort food at its best!
Ingredients
RED BEANS
- 1 lb. dried red beans, rinsed
- 1/2 lb. andouille sausages, quartered and thinly sliced see Recipe
- 1/2 lb. smoked ham, diced
- 1 cup white onions, finely diced
- 1 cup celery ribs, finely diced tips & tricks
- 1/2 cup green peppers, finely diced
- 1/2 cup red peppers, finely diced
- 3 large cloves garlic, pressed
- 1 tbsp. chili powder
- 1/2 tbsp. Creole seasoning see Recipe
- 1/2 tbsp. brown sugar, such as demerara
- 1 tsp. smoked paprika
- 1 tsp. ground cumin
- 1/2 tsp. cayenne pepper
- 1/2 tsp. freshly ground black pepper (I always use mixed peppercorns), or more to taste
- 2 1/2 cups low-sodium chicken broth
- 2 1/2 cups low-sodium vegetable broth
- 2 large bay leaves
- 1/2 tsp. ground Himalayan sea salt, or to taste
RICE
- 2 1/2 cups water
- 1 cup long grain such as basmati, jasmine or American long-rice (washed and drained)
- 1 tbsp. butter tips & tricks
- 1 tbsp. green onions (green parts only), sliced
Directions
RED BEANS
- Place beans in a large bowl and cover with water; soak overnight. The next day, drain the beans and add them to the crock pot.
- If you forget to soak them overnight, rinse the beans well and discard any pebbles before placing them in a pot. Cover with cold water, about 2-inches from the top, and bring to a boil. Cook for 5 minutes and let them sit for 1 hour before draining well. Scoop up any foam on top and discard it.
- In the crock pot, add drained beans, andouille sausage, ham, onions, celery, peppers, garlic, chili powder, Creole seasoning, brown sugar, smoked paprika, cumin, cayenne pepper, freshly ground black pepper, and both broths. Stir well before adding bay leaves, push them down into the mixture.
- Set the temperature on “High” and cook for 7 hours.
- One hour before the cooking time is over, press about 50% of the beans mixture against the sides of the bowl to thicken the sauce using 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 the beans are ready, make the rice.
- When it's time to serve, place the cooked rice in the middle of a bowl, scoop the bean mixture around it and sprinkle with green onions. If desired, add a few drops of hot sauce.
RICE
- In a medium pot add water and bring it to a boil. Stir in rice and butter. Cover and reduce the heat to low; cook for 15 to 18 minutes or until the liquid is absorbed.
- Remove from the heat and let it stand, covered, for 5 minutes before fluffing up with a fork.