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Category: Casseroles - Pork
Prep Time: Cook Time: Total Time:
1/2 lb andouille sausage, halved lengthwise and sliced into thin half-moons
1 onion, chopped fine
1 green bell pepper, seeded and chopped fine
1 celery rib, chopped fine
4 garlic cloves, minced
1 tsp dried oregano
1/2 tsp dried thyme
Salt and pepper
5 cups low-sodium chicken broth
1 lb dried red kidney beans, rinsed and picked over
1 bay leaf
1 1/2 cups long-grain rice
2 cups water
Heat sausage in Dutch oven over medium heat until fat renders and sausage is browned, about 8 minutes. Using slotted spoon, transfer to paper towels-lined plate, cover, and reserve in refrigerator. Cook onion, bell pepper, and celery in sausage fat until softened, about 5 minutes. Stir in garlic, oregano, thyme, 1 tsp salt, and 1/2 tsp pepper and cook until fragrant, about 30 seconds. Add broth, beans, and bay leaf, bring to a low boil, then reduce heat and simmer, covered, until beans are just beginning to soften, about 20 minutes; transfer to crock pot.
Cover and cook on low until beans are completely tender, 4 to 5 hours (or cook on high for 3 to 4 hours). Stir sausage into crock pot, cover, and cook on high until heated through, about 10 minutes. Season with salt and pepper. Cook rice according to pkg instructions. Serve over rice.
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RED BEANS AND RICE - Crock pot
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Category: Casseroles - Pork
Prep Time: Cook Time: Total Time:
1/2 lb andouille sausage, halved lengthwise and sliced into thin half-moons
1 onion, chopped fine
1 green bell pepper, seeded and chopped fine
1 celery rib, chopped fine
4 garlic cloves, minced
1 tsp dried oregano
1/2 tsp dried thyme
Salt and pepper
5 cups low-sodium chicken broth
1 lb dried red kidney beans, rinsed and picked over
1 bay leaf
1 1/2 cups long-grain rice
2 cups water
Heat sausage in Dutch oven over medium heat until fat renders and sausage is browned, about 8 minutes. Using slotted spoon, transfer to paper towels-lined plate, cover, and reserve in refrigerator. Cook onion, bell pepper, and celery in sausage fat until softened, about 5 minutes. Stir in garlic, oregano, thyme, 1 tsp salt, and 1/2 tsp pepper and cook until fragrant, about 30 seconds. Add broth, beans, and bay leaf, bring to a low boil, then reduce heat and simmer, covered, until beans are just beginning to soften, about 20 minutes; transfer to crock pot.
Cover and cook on low until beans are completely tender, 4 to 5 hours (or cook on high for 3 to 4 hours). Stir sausage into crock pot, cover, and cook on high until heated through, about 10 minutes. Season with salt and pepper. Cook rice according to pkg instructions. Serve over rice.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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