The raw, crisp Brussels sprouts and the thick, smokey bacon dressing make for a wonderful contrast in this inventive recipe for raw Brussels sprouts.
| Prep Time: | 15 mins |
| Cook Time: | 8 hrs |
| Total Time: | 8 hrs 15 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 6 cups water
- 1 (16 ounce) package dry kidney beans
- 12 ounces smoked sausage, sliced
- 1 onion, chopped
- 1 green bell pepper, chopped
- 1 stalk celery, chopped, or to taste
- 2 cloves garlic, minced, or to taste
- 1 bay leaf
- salt and pepper to taste
Instructions
- Combine water, kidney beans, sausage, onion, green bell pepper, celery, garlic, and bay leaf in the bowl of a slow cooker and stir to combine. Set slow cooker to Low and cook for at least 8 hours. Remove bay leaf and discard. Season with salt and ground black pepper to taste.
- Do not add salt until the end of the cooking process; this helps the beans cook up nice and creamy.
Nutrition Facts
| Calories | 371 kcal |
| Carbohydrate | 39 g |
| Cholesterol | 29 mg |
| Dietary Fiber | 9 g |
| Protein | 23 g |
| Saturated Fat | 5 g |
| Sodium | 676 mg |
| Sugars | 4 g |
| Fat | 14 g |
| Unsaturated Fat | 0 g |
Reviews
I will make this easy dish again, but with my tweaks. As written, it does not have much flavor. I soaked and drained the beans as mentioned by other reviewers. I used my homemade chicken broth instead of water. And I added 1 tbsp of Cajun seasoning.
This turned out great! I did make some changes. First, I didn’t want to wait to soak the beans, so I used 6 cans kidney beans. Secondly, I used double the smoked sausage, which turned out to be the perfect ratio in my opinion. Additionally, I used 5 stalks celery, and 5 bay leaves. My whole family loved this dish. Will definitely be making this a regular for my home!
Soaked the beans overnight. Added 2 tablespoons of creole seasoning and used chicken broth in place of water. This dish was filling but even with the changes I made, still lacked flavor.
It was quite good for being so easy
Great recipe. I omitted the celery and used chicken stock. I sauteed the onion, green pepper, garlic and spices (added complete seasoning and tony’s)in olive oil. I had a ham bone with lots of meat still on it that I used instead of sausage and the kids tore it up. Whenever I use my crock pot for meals I prepare the pot the night before, refrigerate and then start the cooking in the morning. I cooked on low all day. Served with white rice and cornbread. I bet it will be even better tomorrow. I will def make this again:-) The kids asked for it again today for lunch and it was even better.
I soaked the beans overnight then started the slow cooker at 4am. At 11:30 the beans are still firm. There really isn’t much seasoning and the water is clear-ish and not of a red tint. I used 3.5 cups chicken broth and 2.5 water. I omitted the celery. Very bland, but seems healthy.
good recipe…I did revise it just a bit: added a ham shank and left out the peppers. Delicious!
Absolutely delicious. By far one of the better ways to make red beans!
I used red bell peppers instead of green peppers and used Hillshire Smoked Sausages and left off the garlic. Everyone said it was awesome.
great recipe! I omitted the celery, frankly because I don’t really care for it. But it still turned out great over some rice. It will definitely remain in my regular dishes from now on!
I used 1/2 chic broth 1/2 water. I sautéd the bell pepper and onion in my crockpot (I have a cuisinart that has a sauté setting) I then added the broth along with bay leaf, garlic powder,onion powder,Cajun seasoning, thyme, red pepper flakes,sage and let that sauté/simmer along with a piece of smoked turkey wing for about 15 minutes(my wings were left over from Thanksgiving) I then added the remaining water and let simmer for 10 minutes. Then added the beans I soaked using the quick soak method ( place beans on stove in a pot with 6 cups of water. Bring to a rapid boil for two minutes. Cover for an hour and rinse throughly) set my crockpot on low for 8 1/2 hours. Checked on them the 7th hour and added my smoked sausage and a touch of salt. Continued cooking for the remaining 1 1/2.Perfect! First time cooking beans in a crockpot. This will be my new go to method! Fantastic!!!!!
Definitely need to soak the beans first, and at least overnight – I soaked them @ 6 hours and it wasn’t long enough. I used Kielbasa sausage and it was only okay – will experiment with different meats next time. Added canned tomatoes, used cayenne and paprika to spice.
very good!
My husband absolutely loved these red beans over rice. And I lived the ease of preparing them in a slow cooker. This recipe is a keeper!
This recipe is always the base recipe I work from, and the easiest way to make great, authentic tasting Red Beans and Rice. Depending who is dining with us, I add or subtract certain ancillary ingredients like the celery, onions or bell pepper. But I do suggest adding Tony Chachere’s Creole Seasoning to taste as an ingredient every time.
I don’t like to downgrade a recipe unless I follow it exactly but I did make a change or two based on personal preference. My one star “downgrade” is for what I believe to be a “technique” problem. I believe that dry beans HAVE to be soaked and the soaking water discarded before using in any recipe. This makes them more palatable, they cook faster and soaking helps prevent “digestive issues”. I not only soaked my beans overnight, I then cooked the dish for for one hour on high, then decreased to low for the remaining 7 or so hours and the texture was great. This is the first time that I’ve used a slow cooker to do kidney beans, so I wanted to err on the side of too much time rather than not enough. I’m afraid that cooking from dry for 8 hours, in addition to the comments above, they may well not have been done. As for the changes that I made (that don’t go to the one star deduction)…I omitted the green pepper because neither of us likes them. I also used about 1/2 pound of ground sausage that I browned and drained first because that’s what I had on hand. Overall, it came out great and I will be making again. I appreciate DaleAnn82’s “to taste” when it comes to the celery, garlic, salt and pepper. I went with more garlic since we can’t get enough! I also started out with about 1 1/2 tsp each of salt and fresh coarsely ground black pepper. I tasted the “juice” every hour or so and adjusted both salt and pepper up before finishing. For the folks commenting t
I did it without the sausages, and it makes a great vegetarian protein rich dish
Love this recipe as is, or to is a my base and add other stuff, like veggies. I’ve made it with ground turkey, it was so amazing!
Didn’t like too much
The directions were spot on, taste great! The only thing I would change the next time I make it is that I probably would add the sausage a hour before it’s done to prevent the sausage from being too soft. Also I did add franks red hot sauce and used chicken broth instead of water.
My family really liked it