Slow-Cooker Red Beans and Rice Stew

Name: Slow-Cooker Red Beans and Rice Stew
Yield: Serves 6
Ingredients: 2 , onions, chopped fine; 1 , celery rib, chopped fine; 6 , garlic cloves, minced; 2 tablespoons, vegetable oil; 2 teaspoons, minced fresh thyme or ½ teaspoon dried; 2 teaspoons, paprika; 1/4 teaspoon, cayenne pepper; 4 cups, chicken broth, plus extra as needed; 4 cups, water; 1 pound (2½ cups), dried red kidney beans, picked over and rinsed; 1 pound spicy, andouille sausage, sliced ½ inch thick; 2 , bay leaves; 2 , green bell peppers, stemmed, seeded, and chopped; 1/2 cup, instant white rice; 3 , scallions, sliced thin; , Salt and pepper; , red wine vinegar

9 comments

SERVES6

TIME8 to 10 hours on high

Slow cooker size4 to 7 quarts

WHY THIS RECIPE WORKS

When done right, this New Orleans dish elevates ordinary ingredients—onions, celery, green bell peppers, kidney beans, and rice—to extraordinary heights. With its tender rice, creamy beans, and robustly flavored slow-simmered sauce, this di...

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