Crockpot Red Beans and Rice

Red beans and rice are traditionally cooked on Mondays, but I could and do eat them every day of the week. This recipe can be made on the stovetop as well. Instead of cooking on low 7-8 hours in the Crockpot, simmer on the stove until the beans are tender, about 2 1/2 hours.

Ingredients

  • 1lb Camellia red beans
  • 64oz regular or low-sodium chicken broth, divided
  • 1 tbsp butter or bacon grease
  • 1 large yellow onion, chopped
  • 1 green bell pepper, chopped
  • 2 celery stalks, chopped
  • Salt/Pepper
  • 3 garlic cloves, minced
  • 1 tbsp Tony Chachere seasoning
  • 2 bay leaves
  • 1lb andouille or smoked sausage, cut in 4-inch pieces
  • Recipe

    Rinse the beans well, drain and pour in a shallow dish. Cover with 32oz broth and place in the refrigerator overnight. Next day, heat butter or bacon grease in a small skillet on medium-high heat. Sauté the onion, bell pepper and celery until tender and slightly caramelized, about 6 minutes. Season with salt and pepper. Pour into a 6 or 8 quart Crockpot along with the soaked beans, garlic, Tony Chachere seasoning, bay leaves and sausage. Cover and cook on low 7-8 hours or until the beans are tender. With a potato masher or fork, mash the beans 8-10 times to thicken the mixture. Serve over cooked rice and with cornbread or hoecakes.

    Approximate Nutrition Information for 1 cup red beans/sausage and 1/2 cup white (makes 18): 230 calories, 5g fat, 35g carbs, 12g protein

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    Red beans and rice are traditionally cooked on Mondays, but I could and do eat them every day of the week. This recipe can be made on the stovetop as well. Instead of cooking on low 7-8 hours in the Crockpot, simmer on the stove until the beans are tender, about 2 1/2 hours.