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
1 pound andouille sausage, sliced into rounds
1 large sweet onion, chopped
1 jalapeno pepper, chopped (optional)
8 cloves garlic, chopped
1 tablespoon dried basil
1 teaspoon ground black pepper
1 teaspoon Creole seasoning, or to taste
1 ham hock or 1 cup chopped ham
4 cups cooked rice

Place the beans and chicken broth into a slow cooker. Add sliced andouille, onion, jalapeno pepper, garlic, basil and ham (or ham hock). Season with pepper and Creole seasoning.

Cover and cook on low for about 8 hours, or until beans are tender. If it’s too watery for your liking, stir in a small amount of cornstarch and water slurry until desired consistency is reached, about half an hour before serving.