Red Beans & Rice –Slow Cooker
Red Beans & Rice –Slow Cooker
Ingredients
16 oz. dried red beans
1 ½ -2# Andouille sausage, ½” slices
4 c. chicken broth
1 onion, chopped
jalapeno or red pepper, chopped
2 stalks celery, chopped
1 t. minced garlic
1 (6 oz.) tomato paste
1 t. salt
1 t. thyme
1 t. Cajon seasoning
1 t. chili powder
1 T. Worcestershire sauce
Rice
1 c. white or brown rice (I use a combination of both)
2 c. water
cilantro for garnish
Instructions
Rinse and drain beans. Place in a saucepan and cover with water by 2 inches. Bring beans to a boil on the stovetop. Remove from heat. Cover and let stand 1 hour.
Place the remaining ingredients, except the sausage and rice ingredients, in a slow cooker. Cover and turn on high. When the beans have soaked for an hour, drain, and add to slow cooker. Continue cooking on high for 7-8 hours, or until beans are tender.
30 minutes before serving, cook Andouille sausage in 2 T. of oil on medium high heat, until browned. Add sausage to the crock pot and serve when sausage is heated through.
Prepare rice. Serve beans and sausage on rice and garnish with chopped cilantro.