Slow Cooker Red Beans and Rice

red beans

andouille sausage, chopped

celery,

onion,

green bell pepper, chopped

chili powder

cumin

garlic powder

cayenne

onion powder

paprika

brown sugar

Kosher salt

chicken stock

white rice,

scallions, chopped

In a slow cooker, combine the beans, andouille, celery, ham shank, onions, bell peppers, chili powder, cumin, garlic powder, cayenne, onion powder, paprika, brown sugar and 2 teaspoons salt. Add the chicken stock and 2 cups water and stir to mix.

Cook on the high setting until the beans are tender, 6 to 8 hours. Season with salt. Serve with rice, topped with scallions.

Yes what can you use beside a ham shank would love to try this!<div>I thoroughly enjoy this show - love Valerie, love the realness, the recipes, --- please don't take off this show! Every time I like a show it vanishes and only repeats and reruns.  This is new and fresh! Please don't take it away - anyone agree?</div>

You really need to bring red beans to a boil before cooking them in a slow cooker to remove the <span>Phytohaemagglutinin toxin that occurs in them. Bring the beans to a boil in water for 10 min. for a "quick soak" before putting them in the slow cooker to bring them up to the proper minimum temp. That makes this dish a 5. </span>https://web.archive.org/web/20170310134645/https://www.fda.gov/Food/FoodborneIllnessContaminants/CausesOfIllnessBadBugBook/ucm071092.htm

i watched another episode  where val cut an a onion and put it in the microwave for 30 seconds like she did in this one im telling u if dont want to cry do this it really work plus i love our show 

Since old habits die hard, I soaked the beans for one hour, then rinsed them before cooking. After that I followed all the instructions pretty closely, but I did cook them on low instead of high (I was cooking them overnight). Cooking on low they were perfectly done after 11 hours. My family loved this. I did add extra andouille sausage for more protein and I used about a tablespoon of chopped chipotle pepper in adobo sauce instead of the cayenne pepper (it's become my favorite spicy flavor). I also used a teaspoon of smoked paprika instead of the regular paprika and I think the smoky flavor enhanced the dish.

I’m only 14 guys! I cook because it’s sorta like my get-away from everything. Not that that’s important lol but I absolutely love this recipe. It was easy to get in the crockpot and it smells delicious. I can’t wait to see what a couple more hours does to theses beans! 

Creamy and delicious. Since we found this recipe, it is the only one we ever use. Give it time to break down and get creamy, and use newly purchased dried beans. Older beans won't ever get tender and creamy. My mom, and Louisiana native, asked for the recipe and now uses it exclusively. Spiced just right. ooo-WEE!<div><br /></div>

Holy moly! This meal absolutely rocked! My husband and I were so disappointed when our local Cajun restaurant went out of business. Now I can enjoy my fav dish whenever I like! This recipe has amazing flavor and is SO easy to make! Thank you Valerie!!

Excellent!  I admit I was skeptical about putting the beans in the crock pot without soaking them or parboiling... but I'm a believer now.  Literally, put everything in the crock pot, beans, sausage, seasoning, etc. and turn it on... and they turn out just right.  I am taking this as a meal to someone so I left out the cayenne and I substituted smoked pork shoulder for the hamhock.  (I used what I had on hand) and these are delicious.  This will be my go-to RB and sausage recipe from now on!

I love this recipe! I have made many dried beans in my life and this has to be the best recipe I’ve ever used. I did use hot paprika and added a full teaspoon of red pepper because we like spicy. I was looking for a slow cooker recipe which is what brought me to this one. I will definitely use it from now on.

slow cooker red beans and rice

Cook Time: 20 minutes

Total: 8 hours, 20 minutes

Servings: 9

Cost: $6.00 /serving

Author : Valerie Bertinelli

Ingredients

Instructions

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