Crock-Pot Red Beans and Rice at home
- Yield 8
- Prep 15 minutes
- Total 15 minutes
Crock-Pot Red Beans and Rice at home is a beans recipe on Avoteb. The yield on the card is 8. Plan on 15 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 8 servings
- 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, or more/less to taste
- 1/2 teaspoon dried thyme
- 2 bay leaves
- 7 cups chicken or vegetable stock
- Kosher salt and freshly-cracked black pepper
- for serving: cooked white or brown rice, thinly-sliced green onions
Method
Rinse off the kidney beans thoroughly under water.
Tip in the kidney beans, sausage, garlic, celery, onion, bell pepper, Creole seasoning, hot sauce, dried thyme, bay leaves and chicken stock to the bowl of a large slow cooker. Whisk to combine.
Leave on high for 6-8 hours, or until the kidney beans are soft and cooked through*. Taste, and season with however much salt and pepper you’d like. (the cook used about 1 teaspoon salt, 1/2 teaspoon pepper.**) If you’d like a spicier dish, feel free to also add in more hot sauce. Lift and discard the bay leaves.
Plate while it is hot over rice, garnished with green onions.
