Name: Crockpot Red Beans and Rice
Prep time: 15 min
Cook time: 8 h
Total time: 8 h 15 min
Cuisine: Southern
Ingredients: 1 pound red kidney beans; 1 pound Andouille sausage, sliced; 1 cup onion, chopped; 1 cup green bell pepper, chopped; 1 cup celery, chopped; 4 cloves garlic, minced; 4 cups chicken broth; 1 tablespoon Cajun seasoning; 1 teaspoon thyme; 1 bay leaf; Salt and pepper to taste; 2 cups cooked rice; Chopped green onions for garnish

Description

A comforting and rich slow cooker meal made with red kidney beans, Andouille sausage, and rice, perfect for busy weeknight dinners.

Ingredients

Scale

1 pound red kidney beans
1 pound Andouille sausage, sliced
1 cup onion, chopped
1 cup green bell pepper, chopped
1 cup celery, chopped
4 cloves garlic, minced
4 cups chicken broth
1 tablespoon Cajun seasoning
1 teaspoon thyme
1 bay leaf
Salt and pepper to taste
2 cups cooked rice
Chopped green onions for garnish

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Instructions

Rinse and soak the red kidney beans overnight, then drain.
In a crockpot, combine the soaked beans, Andouille sausage, onion, bell pepper, celery, garlic, chicken broth, Cajun seasoning, thyme, bay leaf, salt, and pepper.
Cook on low for 360-480 minutes or until the beans are tender.
Stir in the cooked rice and let it warm through before serving.
Garnish with chopped green onions.

Notes

Swap Andouille with smoked tempeh for a vegetarian option. This dish thickens as it cooks, so don’t worry if it looks thin initially.

Prep Time: 15 minutes
Cook Time: 480 minutes
Category: Main Course
Method: Slow Cooker
Cuisine: Southern

Nutrition

Serving Size: 1 serving
Calories: 400
Sugar: 2g
Sodium: 650mg
Fat: 22g
Saturated Fat: 8g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 8g
Protein: 20g
Cholesterol: 50mg