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Red Beans and Rice

Red Beans and Rice

This recipe is filling and flavorful! It's a workhorse, delivering a dinner that is budget friendly and hands off.
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Total Time 4 hours
Servings: 8
Course: Main Course
Cuisine: American
Ingredients Equipment Method

Ingredients
  

  • Ingredients:
  • 1 lb Conecuh sausage, sliced into rounds (if you can’t get Conecuh, try an Andouille)
  • 1 lb Camellia brand red beans, or red beans of your choice
  • 1 onion diced
  • 1 bell pepper diced
  • 2-3 stalked celery diced
  • 5-6 cups water
  • 1 Tbsp Tony Chachere’s seasoning, or creole seasoning of your choice, to taste
  • 3-4 cups rice, cooked to package instructions

Equipment

  • 1 Slow Cooker

Method
 

  1. To your slow cooker, add onion, bell pepper, celery, beans, and water. Season liberally. Cook on high for 4-5 hours (or low for 6-8), until beans and vegetables are tender.
  2. In the last 30 minutes of cook time, add your sausage in. It gets too mushy if it cooks the entire time, so do not add it at the beginning.
    Ladle this over your cooked rice. Top with hot sauce, like Tobasco, if desired.