| Level: | Easy |
| Total: | 20 hr 15 min |
| Prep: | 15 min |
| Inactive: | 12 hr |
| Cook: | 8 hr |
| Yield: | 6 servings |
| Level: | Easy |
| Total: | 20 hr 15 min |
| Prep: | 15 min |
| Inactive: | 12 hr |
| Cook: | 8 hr |
| Yield: | 6 servings |
Ingredients
- 1/2 cup finely chopped onion
- 2 cloves garlic, minced
- 1/2 pound smoked Creole seasoned sausage (andouille), cut into small pieces
- 2 cups dried red beans, soaked overnight and drained
- 1 quart water
- Kosher salt and freshly ground black pepper
- Hot cooked rice (about 3 to 4 cups)
Instructions
- In a slow cooker, combine the onion, garlic and sausage. Stir in the beans and water and season, to taste, with salt and pepper. Cover and cook on low heat until the beans are tender, about 7 1/2 hours (on high it takes between 3 1/2 to 4 hours). Remove 1/4 cup of beans from slow cooker; mash until smooth, then sir them stir back into slow cooker. Continue to cook for another 30 minutes on low or 15 minutes on high. Remove the beans from the cooker to a serving bowl. Serve over cooked rice and enjoy!
Nutrition Facts
| Calories | 270 calorie |
| Total Fat | 4 grams |
| Saturated Fat | 2 grams |
| Cholesterol | 20 milligrams |
| Sodium | 428 milligrams |
| Carbohydrates | 40 grams |
| Dietary Fiber | 16 grams |
| Protein | 20 grams |
| Sugar | 3 grams |
| Calories | 270 calorie |
| Total Fat | 4 grams |
| Saturated Fat | 2 grams |
| Cholesterol | 20 milligrams |
| Sodium | 428 milligrams |
| Carbohydrates | 40 grams |
| Dietary Fiber | 16 grams |
| Protein | 20 grams |
| Sugar | 3 grams |
Reviews
Made this today I think is delicious and my family loved it!
It’s an ok recipe. The end result isn’t creamy like what I’m used to here in Louisiana, but it still tastes good. Like gumbo, this is better on the second day. I’ll make it again, but tweak it so it comes out better.
Nice basic recipe. For anyone displeased with the texture of their beans, I’ve read that adding salt during the cooking process can make them tough. Perhaps waiting to add salt until after they’re done cooking would be helpful. I love that I can add or substitute some of the ingredients to suit other tastes and it still turns out great. Thank you for the recipe!
Love this recipe. I do it a little different though. I add 1 celery stalk and 1-2 bay leaves. I also cook it on high for 3 1/2 hours and then drop it to low until time to eat. I also don’t soak the beans overnight. I also took the advice of some of the reviewers and add more water when it starts getting low. Regular smoked sausage also turns out well in the recipe.
I don’t think you can get red beans to come out creamy by using a slow cooker (crock pot. Mine cooked for 8 hours, no creaminess at all. I transferred them to gas heat, cooked them a little while longer ( maybe 30 minutes , and then they creamed up. I think this recipe is misleading.
I have made this dish several times and it has been perect each time. So easy to do. Put everything in the crockpot and you are done. Today I added celery and carrot and the aroma is wonderful. Thanks Claire for this recipe. Will continue to make it.
May be just a personal taste preference but, I think the recommendation to pre-soak the beans is misguided. I used small red beans straight from the bag. Added a bay leaf, some celery and green pepper along with the other stated recipe ingredients. Then, cooked on high in a slow-cooker for about 5 hours. Needed to add a bit more water about 3 hours into the cooking time. The beans were creamy and delicious with perfect texture.
Simply awesome!!! Easy as on TV
First off, when reading the reviews, I was scared to make this dish. I absolutely love red beans and rice and decided to cook this for my weekly dinner with my boyfriend. This was one of the easiest, cheapest, most delicious meal I have ever made! I used a hot cajun andouille sausage and this gave the dish so much flavor. My boyfriend loves hot and spicy food and he didn’t have to add hot sauce. I don’t know what people use to make this dish not good, but they must have done something wrong. It does take longer for the beans to cook, but it was no trouble because we eat late. I highly suggest to try this recipe!
This recipe is NOT as tasty as my slow cooked beans – atop stove, MUST have bay leaves, celery, crushed red peppers, Tabasco, etc. Dish does not become creamy as do beans cooked slowly atop stove. Yes, leftovers are better than those eaten on the day cooked. Would not serve these to my New Orleans family!