Red Beans and Rice - Slow Cooker

1
Francine Lizotte

By
@ClubFoody

This slow cooker recipe is another tasty Louisiana classic that everyone will love. This dish is comfort food at its best!

Rating:

☆☆☆☆☆ 0 votes

Comments:
Serves:
8 servings
Prep:
15 Min
Cook:
7 Hr
Method:
Slow Cooker Crock Pot

Ingredients

  • RED BEANS

  • 1 lb
    dried red beans, rinsed
  • 1/2 lb
    andouille sausages, sliced
  • 1/2 lb
    smoked ham, diced
  • 1 c
    white onions, finely diced
  • 1 c
    celery ribs, finely diced
  • 1/2 c
    green peppers, finely diced
  • 1/2 c
    red peppers, finely diced
  • 3 large
    cloves garlic, pressed
  • 1 Tbsp
    chili powder
  • 1/2 Tbsp
    creole seasoning
  • 1/2 Tbsp
    brown sugar, such as demerara
  • 1 tsp
    smoked paprika
  • 1 tsp
    ground cumin
  • 1/2 tsp
    cayenne pepper
  • 1/2 tsp
    freshly ground black pepper (i always use mixed peppercorns), or more to taste
  • 2 1/2 c
    low-sodium chicken broth
  • 2 1/2 c
    low-sodium vegetable broth
  • 2 large
    bay leaves
  • 1/2 tsp
    ground himalayan sea salt, or to taste
  • RICE

  • 2 1/2 c
    water
  • 1 c
    long grain such as basmati, jasmine or american long-rice (washed and drained)
  • 1 Tbsp
    butter
  • 1 Tbsp
    green onions (green parts only), sliced

How to Make Red Beans and Rice - Slow Cooker

Step-by-Step

  1. Place beans in a large bowl and cover with water; soak overnight. If you forget to do that, rinse beans well and discard any pebbles before placing them in a pot. Cover with cold water by 2-inches from the top and bring to a boil; cook for 5 minutes and let them sit for 1 hour before draining well.
  2. In a bowl of a slow cooker, combine all the ingredients including drained beans except salt and green onions. Set the temperature on “High” and cook for 7 hours.
  3. One hour before cooking time is over, press about 50% of beans mixture against the sides of the bowl to thicken the sauce with a wooden spoon or a potato masher. Before returning to cook for another hour, add salt and stir. After 7 hours if the consistency is not thick enough, continue cooking for another hour with the lid up.
  4. About 30 minutes before beans are ready, in a medium pot add water and bring to a boil. Stir in rice and butter. Cover and reduce heat to low; cook for 15 to 18 minutes. Remove from heat and let it stand 5 minutes.
  5. When time to serve, place cooked rice in the middle of a bowl, scoop bean mixture around it and sprinkle with green onions. If desired, add a few drops of hot sauce.
  6. To view this recipe on YouTube, click on this link >>>> youtube.com/watch?v=fiSR8lCzxl4

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