Curious about the history of this classic dish? Red beans and rice is actually a native meal to Louisana. Traditionally, this dish was prepared on Mondays using leftovers from Sunday dinner, cooked slowly in a pot, and served over rice. Typically comprised of red beans, veggies, spices, and meat such as ham or andouille—this dish serves a crowd and is now a staple in areas across the world. The best part of this particular recipe? Toss the ingredients in the slow cooker and voila, 6-10 hours later, you have a delicious and hearty dish to enjoy.
Ingredients
• 1 medium onion, diced • 1 bell pepper, diced • 3 celery stalks, chopped • 3 cloves garlic minced • 1 1/4 pounds chicken andouille sausage, cut into thin slices • 1 pound dry red kidney beans • 1 teaspoon salt • 1/2 teaspoon black pepper • 1/4 teaspoon white pepper, optional • 1 teaspoon hot sauce • 1 teaspoon fresh thyme or ½ teaspoon dried thyme • 2 bayleaves • 7 cups water • 10 cups cooked riceDirections
Step 1
Start by rinsing the kidney beans in cool water and draining, dicing, and mincing the vegetables, and slicing the sausage.
Step 2
Add all the ingredients, except rice, to the slow cooker. Put the lid on the slow cooker and cook on high for 6 hours or low for 10 hours.
Step 3
Optional: When there is one hour remaining, use a potato masher to go in and mash up some of the beans, then let it cook for the remaining hour.
Step 4
Prepare the rice separately, according to package directions.
Step 5
Serve by putting beans and rice mixture on top of cooked rice and enjoy!
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