Recipes from Let's Cook, Ya'll

Easy Crockpot Red Beans & Rice

An easy crockpot version of red beans and rice – just toss it all in and let the slow cooker do the work for you!

CourseLunch / Dinner
CuisineAmerican, Southern

Ingredients

3cup water
1cup dried red kidney beans
1cup chopped onion
1cup chopped green bell pepperI omit, personal preference
3/4cup chopped celeryI omit, personal preference
1teaspoon dried thyme
1teaspoon paprika
3/4teaspoon ground red pepper
1/2teaspoon black pepper
1/214 oz pkg turkey, pork or beef smoked sausagethinly sliced (I cut in about 1/2 inch chunks)
1 bay leaf
5cloves garlicminced
1/2teaspoon salt
3cups hot cooked long grain white riceor brown rice, your choice
1/4cup chopped green onionsfor garnish

Instructions

Combine first 12 ingredients (water through garlic, DO NOT ADD salt) in an electric slow cooker. Cover with lid; cook on high heat for 5 hours. Discard bay leaf; stir in salt. Serve over rice and garnish with chopped green onions. Delicious with french bread on the side!

Recipe Notes

Stacy’s Notes: We’ve made this many times and really like it! I believe the original recipe came from Southern Living magazine, but I’m not sure. I do usually make it as written, and cook on HI for 4-6 hours (usually takes 5-6 in my older crockpot). I’m sure you could cook it all day on low, since the beans do not soak beforehand and need to cook from dried. The key is to not put the salt in with the beans, you add the salt at the end.

Serve over brown or white rice (I prefer brown, but my husband likes white, and it probably does taste better!) and garnish with green onions. We usually serve with french bread and sometimes a salad. Enjoy!