Creole Beans and Rice in the Slow Cooker

Creole Beans and Rice in the Slow Cooker


Creole Beans and Rice Ingredients:

1 – 16 ounce package dried red kidney beans
3/4 LB Andouille sausage, cut into 1 inch slices
5 garlic cloves, finely minced
3 celery stalks, finely chopped
1 medium onion, finely diced
1 bell pepper, seeds removed, finely diced
2 tsp Creole seasoning
1 tsp hot sauce, or to taste
1/2 tsp dried thyme
2 dried bay leaves
7 C chicken stock or broth
salt and black pepper to taste

Serve with: cooked white or brown rice, thinly-sliced green onions

Recipe for red rice and beans Creole style cooked in a slow cooker

Creole Beans and Rice Instructions:

Rinse the kidney beans thoroughly under cold water. Drain.

Place the kidney beans, sausage, garlic, celery, onion, bell pepper in the slow cooker. Add the Creole seasoning, hot sauce, dried thyme, bay leaves and chicken stock. Mix to combine everything together.

Cover and cook on the high for 8-10 hours. Kidney beans should be soft and cooked completely.

Serve immediately over rice, garnished with green onions.

 

Red beans and rice is a traditional Creole comfort food that is made easy to cook by using a slow cooker.

Servings: 8 to 10 people

Cooking Time: 7 Hours


 

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