louisiana red beans and rice

Slow Cooker

Louisiana Red Beans and Rice

This crockpot red beans and rice recipe is my take on a Louisiana classic, with no shortcuts. Put everything into the slow cooker in the morning and your meal will be ready in the late afternoon or evening, whenever you're ready!

Ingredients

  • 1 pound andouille sausage, sliced into rounds
  • 1 large sweet onion, chopped
  • 1 medium green bell pepper, chopped
  • 1 medium jalapeno pepper, seeded and chopped (optional)
  • 8 cloves garlic, chopped
  • 1 pound dried red beans, soaked overnight
  • 1 ham hock
  • 10 cups water
  • 6 fresh basil leaves, chopped
  • 1 teaspoon creole seasoning, or to taste
  • 1 teaspoon ground black pepper
  • 4 cups hot cooked rice

Directions

  • Gather the ingredients.
  • Brown sausage in a large skillet over medium-high heat, 5 to 7 minutes. Use a slotted spoon to transfer sausage to a slow cooker, leaving drippings in the skillet.
  • Add onion, bell pepper, jalapeño, and garlic to drippings in the skillet; cook and stir over medium heat until tender, about 5 minutes. Transfer to the slow cooker.
  • Add soaked beans and ham hock to the slow cooker, then pour in water. Add basil, Creole seasoning, and pepper. Cover and cook on Low until beans are tender, about 8 hours.
  • If the bean mixture is too watery, remove the lid, increase the heat to High, and cook until beans are creamy. Serve with cooked rice.

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