Red Beans and Rice

Red Beans and Rice

This recipe for red beans and rice is perfect for a cold night! I like this one especially because it’s made in the crock pot, which I like to use a few times a week for an easy dinner.

If you can’t find andouille you can try smoked keilbasa, though it won’t taste quite the same. Make sure you soak your beans overnight and rinse them well before using. If you don’t have time to do a long soak, you can try doing a quick soak.

If you don’t have or can’t find Creole seasoning, you can easily make your own.

Red Beans and Rice

1 pound dried red beans, soaked overnight
7 cups chicken broth or water
1 pound andouille sausage, sliced into rounds
1 large sweet onion, chopped
1 green bell pepper, chopped
8 cloves garlic, chopped
1 teaspoon ground black pepper
1 teaspoon Creole seasoning, or to taste
6 fresh basil leaves, chopped
1 ham hock or 1 cup chopped ham
4 cups cooked rice

Place the beans and water into a slow cooker. Add sliced andouille, onion, green pepper, jalapeno pepper and garlic. Season with pepper and Creole seasoning (don’t add salt, it’ll make the beans tough).

Add the fresh basil leaves and ham or ham hock. Cover and cook on low for about 8 hours, or until beans are tender. If the bean mixture seems too watery, take the lid off the slow cooker and set heat to High to cook until they reach a creamy texture, or remove about a cup or so of beans, place in a bowl and mash with a fork, and return to the crockpot to thicken.

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