Crockpot Red Beans & Rice Made Easy

Ingredients

• 2 lb Dried Red Kidney Beans (sorted, rinsed, and boiled for 10 minutes)
• 12 oz Cajun Smoked Sausage (cut into ½‑inch slices)
• 8 oz Chicken Andouille Sausage (sliced)
• 8 oz Smoked Ham Link (sliced; optional for extra smokiness)
• 1 large Onion (peeled and diced)
• 2 large Celery Stalks (cut into ¼‑inch dice)
• 4 cloves Garlic (minced or pressed)
• 2 tbsp Creole Seasoning (store‑bought or homemade)
• 2 heaping tbsp Better Than Bouillon Chicken Base (dissolved in water)
• 6 cup Water (room temperature)
• 2 Bay Leaves (whole, remove before serving)
• 2 cup Long Grain White Rice (cooked according to package directions)

Instructions

1. Inspect and Sort Beans

   Spread the dried red beans on a clean surface, pick out any stones, debris, or cracked beans, and discard them.

   Time: PT5M

2. Par‑Boil the Beans

   Place the sorted beans in a large pot, cover with water, bring to a boil, and simmer for 10 minutes. Then drain using a colander.

   Time: PT12M

   Temperature: boiling

3. Prep Vegetables

   Dice the onion, slice the celery into ¼‑inch dice, and mince the garlic using a press or knife.

   Time: PT10M

4. Slice Sausages

   Cut the Cajun smoked sausage, chicken andouille, and smoked ham link into ½‑inch rounds.

   Time: PT5M

5. Combine All Ingredients in Slow Cooker

   Add the par‑boiled beans, diced onion, celery, garlic, all sliced sausages, bay leaves, Creole seasoning, and Better Than Bouillon to the slow cooker. Pour in 6 cups of water and stir with a wooden spoon until everything is evenly distributed.

   Time: PT5M

6. Slow‑Cook

   Cover the slow cooker, set to HIGH, and cook for 6 hours. Do NOT lift the lid during cooking.

   Time: PT6H

7. Finish and Thicken

   After 6 hours, remove the bay leaves. Using a ladle, scoop out about 1 cup of beans and mash them against the side of the pot or in a separate bowl, then stir the mash back into the pot to achieve desired thickness.

   Time: PT5M

8. Cook Rice

   While the beans are finishing, cook 2 cups of long‑grain white rice according to package directions (about 15 minutes). Fluff and keep warm.

   Time: PT15M

9. Serve

   Spoon a generous portion of red beans over a bed of cooked rice. Garnish with chopped green onions or parsley if desired.

   Time: PT5M

Nutrition Facts

Calories

460

Protein

22g

Carbohydrates

55g

Fat

13g

Fiber

11g