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
- andouille sausage, sliced into rounds: 1 pound
- sweet onion: 1 piece (chopped)
- medium green bell pepper: 1 piece (chopped)
- medium jalapeño pepper: 1 piece (chopped, optional)
- garlic: 8 clove (chopped)
- red beans, soaked overnight: 1 pound (dried)
- ham hock: 1 piece
- water: 10 cups
- basil leaves: 6 piece (chopped, fresh)
- Creole seasoning: 1 tsp (to taste)
- ground black pepper: 1 tsp
- hot cooked rice: 4 cups
Metric Conversion
Stages of cooking
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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.
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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.
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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.
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Serve with cooked rice.
