Cool weather makes the savory flavors of red beans and rice even better, and making it in a slow cooker ensures that the flavors have plenty of time to meld and the beans will be tender and full of flavor. Not only that, your house will smell incredible as it cooks!
You can cook the rice on the stovetop when ready to serve; for even faster serving, grab a bag of frozen rice, available in many grocery stores' freezer cases near the frozen vegetables.
Slow-cooker red beans and rice
Makes 4 servings
1 cup dried red kidney beans
1 large onion, chopped
1 large bell pepper, chopped
2 stalks of celery, chopped
1 to 2 teaspoons Creole seasoning, like Tony Chacheres
1 teaspoon paprika
3/4 tsp ground cayenne pepper
7-8 ounces smoked sausage, sliced into rounds
5 garlic cloves, minced (or use jarred garlic)
1 bay leaf
3 cups water
1/2 tsp each salt and pepper
1. Combine all ingredients in a large slow cooker, cover and cook on high for 5 hours. (If cooking longer than 5, add extra water to prevent scorching, at least 1 cup)
2. Discard bay leaf, then serve over hot cooked rice.
If desired, serve with a bottle of Louisiana hot sauce and sprinkle with chopped green onions
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