Red Beans and Rice

Lynnda Cloutier


Apparently, Louis Armstrong reportedly loved this dish so much that he signed his letters “Red Beans and Ricely Yours”
Source: Unknown


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1 Hr
10 Hr
Slow Cooker Crock Pot


  • ·
    1 cup dry red kidney beans
  • ·
    6 cups water
  • ·
    1 smoked pork hock, about 1 1/2 lbs..
  • ·
    12 oz. andouille sausage or cooked kielbasa, cut into 1/2 inch pieces
  • ·
    2 1/2 cups reduced sodium chicken broth
  • ·
    1/2 cup chopped onion, 1 medium
  • ·
    1/2 cup chopped celery, 1 stalk
  • ·
    1 tbsp. tomato paste
  • ·
    2 cloves garlic, minced
  • ·
    1/2 tsp.dried thyme, crushed
  • ·
    1/2 tsp. dried oregano, crushed
  • ·
    1/8 to 1/4 tsp. cayenne pepper
  • ·
    1 pouch cooked long grain rice, 8.8 oz
  • ·
    1/2 cup chopped yellow or red sweet pepper, 1 small

How to Make Red Beans and Rice


  1. Rinse beans with cold water;d rain. In large pan or Dutch oven mix beans and the 6 cups water. Bring to boiling; reduce heat. Simmer, uncovered, for 2 minutes. Remove pan from heat. Cover and let stand for 1 hour. Or in a large pan, or Dutch oven, mix the beans and the 6 cups water. Cover and let stand in cool place overnight. Drain and rinse beans.
  2. In a 4 quart slow cooker, mix beans, pork hock, sausage, broth, onion, celery, tomato paste, garlic, thyme, oregano and cayenne pepper. Cover and cook on low setting for 9 to 10 hours or on high heat setting for 4 1/2 to 5 hours.
    Remove pork hock. When cool enough to handle, cut meat off bone; cut meat into bite size pieces. Discard bone. Stir meat, rice, and sweet pepper into bean mixture in cooker. If using low heat setting, turn cooker to high. Cover and cook for 30 minutes or more til heated through. Makes 6 servings.

Printable Recipe Card

About Red Beans and Rice

Course/Dish: Other Main Dishes Pork
Main Ingredient: Beans/Legumes
Regional Style: Cajun/Creole

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