Description
Red beans and rice is a classic Southern dish made with kidney beans, onions, celery, spices and andouille sausage. This slow cooker version is low-effort with tasty results.
Ingredients
Units
Scale
- 1 pound dried light red kidney beans
- 1 medium onion, chopped
- 2 stalks celery with leaves, chopped
- 1/2 large bell pepper, chopped
- 2 1/2 teaspoons kosher salt
- 1 1/2 rounded teaspoons thyme
- 1 1/2 rounded teaspoons oregano
- 1 1/4 teaspoons garlic powder
- 1/2 teaspoon cayenne pepper
- 2 bay leaves
- 12–16 ounces smoked sausage, cut into 1/2 inch slices (I used chicken andouille sausage)
- 7 cups water
- Hot cooked white or brown rice, for serving
- Shredded Cheddar cheese, for serving
- Chopped green onions, for serving
Instructions
- Mix. In a 6 quart slow cooker, add dried beans, onion, celery, salt, spices, and sausage. Pour in 7 cups of water. Stir to combine.
- Cook. Put the cover on the slow cooker and cook on High setting for 7 1/2 hours.
- Finish. During the last 30 minutes of cooking, remove cover, give everything a light stir, and allow to simmer for remainder of cooking time. This will allow the mixture to thicken.
- Serve. Place desired amount of rice in serving bowls. Top with beans and sausage, grated cheese, and green onions.
Notes
- Recipe adapted from the Treebeards Cookbook.
- Cooking technique from Iowa Girl Eats.
