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Slow-Cooker Red Beans and Rice

Ingredients · Serves 8 · Prep 20 min · Total 16 hr 55 min

  • Beans
  • 1 lb dried red kidney beans, or small red beans, picked over and rinsed
  • Pot
  • 12 oz andouille sausage, fully cooked, sliced
  • 1 large onion, diced
  • 1 green bell pepper, diced
  • 2 celery ribs, diced
  • 4 cloves garlic, minced
  • 1 smoked ham hock (optional)
  • 4 cups chicken broth
  • 2 cups water
  • 2 bay leaves
  • 1 tsp dried thyme
  • 1 tsp smoked paprika
  • ½ tsp cayenne pepper
  • 1 tsp black pepper
  • 1 ½ tsp kosher salt, add at the end, to taste
  • To serve
  • cooked long-grain white rice
  • 3 green onions, sliced
  • hot sauce
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Slow-Cooker Red Beans and Rice

Steps

  1. Put the beans in a large bowl, cover with 3 inches of cold water and soak overnight.
  2. Drain and rinse the beans.
  3. Put the beans in a large pot, cover with fresh water by 2 inches and bring to a full boil over high heat.
  4. Boil hard, uncovered. This step matters: raw kidney beans contain a natural toxin, and a slow cooker alone may not get hot enough to destroy it.
  5. Drain the beans in a colander and put them in a 6-quart slow cooker.
  6. Add the sausage, onion, bell pepper, celery, garlic, ham hock, broth, water, bay leaves, thyme, smoked paprika, cayenne and black pepper. Stir.
  7. Cover and cook on LOW for 8 to 9 hours (or HIGH for 5 to 6 hours), until the beans are very soft and break apart easily.
  8. Remove the bay leaves and ham hock. Pull any meat off the hock, chop it and return it to the pot.
  9. Use the back of a spoon to mash about a cup of beans against the side of the cooker, then stir. This makes the sauce creamy.
  10. Stir in the salt, cover and cook on HIGH to thicken a little more.
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Slow-Cooker Red Beans and Rice

Steps, continued

  1. Taste and adjust the salt and cayenne. Serve over rice with green onions and hot sauce.