She Cooks: Slow Cooker Red Beans & Rice

I adapted a few red beans and rice recipes I found online, to suit our tastes. This is the result, and I love it. I don’t think it is particularly authentic to New Orleans cuisine, but it is tasty (and inexpensive)!

Slow Cooker Red Beans & Rice

Servings: 8

1 pound dry red beans, soaked overnight, rinsed & drained
1-2 tsp olive oil or bacon grease
1 large onion, diced
1 green bell pepper, diced
1 rib of celery, diced
2-4 cloves garlic, sliced
2 Tbsp chili powder
1 tsp cayenne pepper
1 tsp ground black pepper
1 tsp salt
2-4 cups water
14 ounces Andouille sausage, diced
sliced green onion as topping (optional)
2 cups cooked brown rice

Saute onion, bell pepper, and celery in oil or grease until tender. Add garlic and cook briefly. Add to crock of slow cooker along with beans, seasonings (except salt), and enough water to just cover. Cover and cook on Low heat about 8 hours. When beans are tender, mash some of the beans against the side of the crock with a spoon, to achieve desired consistency (mashed beans will thicken the cooking liquid). Stir in salt and cook another 15-20 minutes. Meanwhile, fry sausage in small amount of olive oil, until browned.

Serve beans over bed of rice (about 1/4 cup per serving), topped with sausage and green onion slices (optional).

served with a side of bacon Parmesan sweet peas



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