Crock Pot Red Beans and Rice With Andouille Sausage

Name: Crock Pot Red Beans and Rice With Andouille Sausage
Prep time: 20 min
Cook time: 480 min
Total time: 500 min
Yield: 8 servings
Cuisine: Cajun,Southern,American,Creole
Ingredients: 1 pound dried small red beans, or kidney beans; 1 1/2 quarts water; 3 stalks celery, diced or sliced, about 1 heaping cup; 1 large onion, chopped; 2 cloves garlic, minced; 2 bay leaves; 1/2 teaspoon crushed red pepper flakes, or more, to taste; 1 tablespoon vegetable oil; 1 pound spicy andouille sausage, diced; 1/2 cup diced green bell pepper; 2 to 3 teaspoons kosher salt, or more, to taste; 2 cups long-grain rice; Freshly baked cornbread, for serving, optional

A classic slow-cooked dish, these red beans and rice feature tender beans, savory andouille sausage, and a blend of vegetables, perfect with cornbread.

⭐ 4.2 (90 reviews) Prep: 20 minCook: 480 minTotal: 500 minYields: 8 servings

Category Tags:

Entree Dinner

Cuisine Tags:

Cajun Southern American Creole

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Instructions

Rinse dried beans, discarding any floating or malformed ones.
Place rinsed beans into a slow cooker with 1.5 quarts water, celery, onion, garlic, bay leaves, and crushed red pepper flakes.
Cover and cook on low for 6-7 hours or on high for 3.5-5 hours, until beans are tender.
Brown diced andouille sausage in a skillet with vegetable oil over medium heat.
Stir browned sausage, bell pepper, and 2-3 teaspoons salt into the beans.
Cover and continue cooking on low for an additional hour.
Prepare rice according to package directions while the beans finish cooking.
Serve beans over prepared rice, optionally with cornbread.

Nutritional Info (per serving)

Calories: 327 kcal

Carbohydrate: 28 g

Cholesterol: 35 mg

Fiber: 4 g

Protein: 13 g

Saturated Fat: 5 g

Sodium: 962 mg

Sugar: 2 g

Fat: 18 g

Unsaturated Fat: 0 g