Crock Pot Red Beans and Rice

Name: Crock Pot Red Beans and Rice
Prep time: 15 min
Cook time: 7 h
Total time: 7 h 15 min
Yield: 8
Ingredients: 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

Prep 15 min Cook 7 hr Serves 8 Source

Ingredients

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

Steps

1
Rinse the kidney beans thoroughly under water.
2
Add 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. Stir to combine.
3
Cook 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. (I 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. Remove and discard the bay leaves.
4
Serve immediately over rice, garnished with green onions.