Slow Cooker Red Beans and Rice
Monday red beans without stirring a pot all day. The rice cooks right in the slow cooker in its own pan - no extra dishes and perfect every time.
Ingredients
- 1.5 pounds andouille sausage split lengthwise and sliced into thin half-moons
- 1 large yellow onion chopped
- 1 green bell pepper seeds removed and diced small
- 2 celery ribs diced fine
- 1 tablespoon + 2 teaspoons garlic powder
- 1 teaspoon dried oregano
- 1 1/4 teaspoons dried thyme
- Sea salt and black pepper
- 6 cups low-sodium chicken broth
- 1 pound dried red kidney beans picked through and rinsed
- 2 bay leaves
- 1 1/2 cups long-grain white rice
- 2 cups water
Instructions
- Brown andouille slices in Dutch oven 8-10 min until edges crisp. Remove and refrigerate.
- Cook onion, pepper, celery in sausage fat 5-7 min until soft.
- Add seasonings and cook 1 min.
- Add broth, beans, bay leaves. Bring to boil, simmer 25 min.
- Transfer to slow cooker.
- Place foil-covered loaf pan with rice and water into bean mixture.
- Cook on LOW 4-5 hours until beans are tender.
- Remove rice pan.
- Blend 1.5 cups beans until smooth.
- Stir in puree and reserved sausage.
- Cook 10-15 min more on HIGH.
- Fluff rice, serve beans over top.
- Remove bay leaves before serving.