Slow Cooker Red Beans and Rice

Name: Slow Cooker Red Beans and Rice
Total time: 7 min
Ingredients: 2 tablespoons vegetable oil; 1 large yellow onion, finely chopped; Kosher salt and black pepper; 3 celery stalks, finely chopped; 1 green bell pepper, finely chopped; 10 garlic cloves, finely chopped; 1 teaspoon garlic powder; 1 teaspoon onion powder; 1 teaspoon sweet paprika; 1/2 to 1 teaspoon ground cayenne, plus more to taste; 1/2 teaspoon ground sage (optional); 1 pound dried red kidney beans, soaked overnight; 3 dried bay leaves; 3 sprigs fresh thyme or 1 teaspoon dried thyme; 12 ounces smoked pork sausage, preferably Andouille, sliced into 1-inch-thick coins; 1 smoked ham hock (about 10 ounces); Cooked rice, for serving; Sliced scallions, for serving; Louisiana-style hot sauce, for serving

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Total: 7 hours, 30 minutes

Servings: 6

Cost: $11.30 /serving

Author : Sarah DiGregorio

andouille sausage bell pepper celery

Instructions

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Step 1

Heat the oil in a large (12-inch) skillet over medium. Add the onion, season with salt, and cook, stirring, until the onion is limp and translucent, 6 to 8 minutes. Add the celery and bell pepper and cook, stirring occasionally, until softened, 5 to 8 minutes. Add the chopped garlic, garlic powder, onion powder, paprika, cayenne and sage (if using); grind in a generous amount of black pepper and add 3/4 teaspoon salt. Stir well to combine all the ingredients, then remove from the heat and scrape the mixture into a 6- to 8-quart slow cooker.

Step 2

Add the beans, bay leaves, thyme, sausage, ham hock and 6 cups water. Cook on high until the beans are very tender and creamy, about 7 hours.

Step 3

Before serving, add salt or cayenne to taste. Using a fork or the back of a spoon, mash some of the beans against the side of the slow cooker to make the mixture slightly creamy. (It will continue to thicken as it sits.) Discard the bay leaves and thyme sprigs; you can pick the meat off the ham hock if you like. Top the beans with hot cooked rice and scallions; serve with hot sauce.

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