Easy Red Beans and Rice for Slow Cooker |
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Prep Time: 10 Minutes Cook Time: 240 Minutes |
Ready In: 250 Minutes Servings: 4 |
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This red beans and rice recipe is about as easy as it gets, tastes great, and works well in a slow cooker! You can easily substitute ingredients to your liking. Use water instead of chicken broth, a can of Rotel tomatoes, bell pepper and celery, or even some other types of beans and spices. Ingredients:
1 -2 lb smoked sausage |
3 (15 ounce) cans light kidney beans, drained and rinsed |
3 (15 ounce) cans dark red kidney beans, drained and rinsed |
1 (16 ounce) can chicken broth |
1 cup onion, diced |
1 garlic clove, minced |
2 teaspoons cajun seasoning (or use other spices) |
1/4 teaspoon thyme |
2 bay leaves |
1/4 teaspoon basil |
cayenne pepper |
salt & pepper |
Directions:
1. Put beans and chicken broth in slow cooker on high.
2. Cut sausage into medallions, and cook in a large frying pan until lightly crispy on outside.
3. Add onion and garlic to the pan and saute in the sausage grease.
4. Put the contents of the frying pan and the remaining spices in the slow cooker. Add water until the level rises above the beans.
5. Once the slow cooker starts a light simmer, you can continue to cook it on high for 3-4 hours, or low for 6-8 hours.
6. Serve with white or brown rice.
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