Slow Cooker Red Beans and Rice
A hearty Cajun classic of slow-simmered red kidney beans with smoky andouille sausage, the holy trinity of onion, celery, and bell pepper, and Creole spices served over fluffy white rice.
Ingredients
- 1 1/2 lbs dried red kidney beans (soaked overnight and drained), soaked, drained
- 12 oz andouille sausage (or smoked kielbasa), sliced 1/2-inch
- 1 large yellow onion, diced
- 3 celery stalks, sliced
- 1 green bell pepper, diced
- 4 garlic cloves, minced
- 5 cups low-sodium chicken broth (gluten-free)
- 2 bay leaves
- 2 tsp Creole seasoning
- 1 tsp smoked paprika
- 1/2 tsp dried thyme
- 1/4 tsp cayenne pepper
- 1 tsp kosher salt
- 1 1/2 cups long-grain white rice
- 4 green onions, sliced
Instructions
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1
Add the 1 1/2 lbs soaked, drained dried red kidney beans (soaked overnight and drained), 12 oz sliced 1/2-inch andouille sausage (or smoked kielbasa), 1 large diced yellow onion, 3 sliced celery stalks, 1 diced green bell pepper, and 4 minced garlic cloves to the slow cooker.
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2
Pour in 5 cups low-sodium chicken broth (gluten-free), then add 2 bay leaves, 2 tsp Creole seasoning, 1 tsp smoked paprika, 1/2 tsp dried thyme, 1/4 tsp cayenne pepper, and 1 tsp kosher salt. Stir to combine.
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3
Cover and cook on low for 7-8 hours or on high for 4-5 hours, until the beans are completely tender.
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4
About 30 minutes before serving, use the back of a spoon or a potato masher to mash roughly one-quarter of the beans against the side of the slow cooker to thicken the sauce. Stir and continue cooking uncovered for 20-30 minutes.
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5
Remove and discard the 2 bay leaves. Taste and adjust seasoning.
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6
Cook the 1 1/2 cups long-grain white rice on the stovetop according to package directions.
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7
Serve the red bean mixture over the rice and garnish with 4 sliced green onions.