Red beans and rice—oh, where do I even begin? This dish takes me straight back to the bustling streets of New Orleans, with that intoxicating mix of spices in the air and the rhythmic beat of jazz echoing around every corner. It’s one of those meals that feels like a warm hug on a cold day, you know?
There’s just something magical about how the slow cooker works its wonders—those beans become so tender, and the flavors all meld together like an orchestra hitting the perfect note. And while it’s simmering away, you can almost hear it whispering tales of Southern hospitality. I remember the first time I tried this recipe—let’s just say my taste buds were doing a happy dance!
It’s so easy, you might just find yourself making it every week. Plus, it’s perfect for those days when you want something hearty but don’t want to spend hours in the kitchen. Grab a bowl, cozy up, and enjoy the symphony of flavors.
Steps
- Thoroughly rinse the uncooked red kidney beans with water.
- In a large slow cooker, mix together the kidney beans, sliced Andouille sausage, minced garlic, diced celery, diced onion, and diced bell pepper.
- Add Creole seasoning, hot sauce, dried thyme, bay leaves, and chicken or vegetable stock to the mixture and stir well.
- Cook on high for 6 to 8 hours until the beans are tender and fully cooked. Taste and adjust the seasoning with salt and pepper to your liking.
- If you prefer a spicier dish, add more hot sauce to taste, and remove the bay leaves before serving.
- Serve immediately over cooked white or brown rice, and garnish with thinly-sliced green onions if desired.
Ingredients
- 1 pound uncooked (dry) red kidney beans
- 3/4 pound (12 ounces) Andouille sausage, sliced
- 5 garlic cloves, minced
- 3 celery stalks, diced
- 1 medium white onion, peeled and diced
- 1 bell pepper, cored and diced
- 2 teaspoons Creole seasoning
- 1 teaspoon hot sauce, adjustable to taste
- 1/2 teaspoon dried thyme
- 2 bay leaves
- 7 cups chicken or vegetable stock
- Kosher salt, to taste
- Freshly cracked black pepper, to taste
- For serving: cooked white or brown rice
- Garnish: thinly-sliced green onions
FAQ
- Can I use a different type of sausage if I can’t find Andouille?
- Yes, if Andouille sausage is not available, you can substitute it with smoked sausage. It will still add a nice depth of flavor to the dish.
- Is it important to ensure the red kidney beans are fully cooked?
- Absolutely. It’s crucial to cook the red kidney beans thoroughly to avoid red kidney bean poisoning. Make sure your slow cooker is hot enough to cook the beans completely.
- Can I use a different type of rice in this recipe?
- Certainly! While the recipe traditionally uses white rice, you can substitute it with brown rice, quinoa, or farro, depending on your preference.
- How can I thicken the sauce if it’s too thin?
- If you prefer a thicker sauce, mix 2 tablespoons of cornstarch with 2 tablespoons of water or chicken stock to create a slurry. Gradually stir this into the slow cooker while the mixture is still hot until you reach your desired consistency.
- What if I want to make the dish spicier?
- To add more heat, simply increase the amount of hot sauce according to your taste preferences.
Tips
- Ensure that the kidney beans are fully cooked to avoid red kidney bean poisoning. Slow cook them on high for 6-8 hours until they are soft and thoroughly cooked.
- Adjust the seasoning to your taste, considering that different brands of Creole seasoning and stock may have varying salt levels. Taste and modify the salt, pepper, and hot sauce as needed.
- If you prefer a thicker sauce, create a slurry by mixing 2 tablespoons of cornstarch with 2 tablespoons of water or chicken stock. Gradually stir this into the dish while it is still cooking in the slow cooker until you achieve the desired consistency.
- For a variation on the traditional dish, try serving the red beans over brown rice, quinoa, or farro instead of white rice for a different texture and flavor.
Equipment
- Pot Red Beans and Rice recipe that you might need to purchase:
- Crock-Pot® Slow Cooker – Specifically, a 6-Quart Slow Cooker with a Stovetop-Safe Cooking Pot is recommended in the recipe.
