Slow-Cooker Red Beans and Rice

Name: Slow-Cooker Red Beans and Rice
Yield: Serves 6 to 8
Ingredients: 1/2 pound, andouille sausage (see note), halved lengthwise and sliced into thin half-moons; 1 , onion, chopped fine; 1 , green bell pepper, seeded and chopped fine; 1 , celery rib, chopped fine; 4 , garlic cloves, minced; 1 teaspoon, dried oregano; 1/2 teaspoon, dried thyme; , Salt and pepper; 5 cups, low-sodium chicken broth; 1 pound, dried red kidney beans, rinsed and picked over; 1 , bay leaf; 1 1/2 cups, long-grain rice; 2 cups, water

21 comments

Appears in Cook's Country June/July 2009

New Orleans is justly famous for its spicy, long-stewed red beans ladled over white rice. Clearly, our slow cooker had never been there.

SERVES6 to 8

TIME4 to 5 hours on low and 10 minutes on high

WHY THIS RECIPE WORKS

Adapting our favorite stovetop recipe into Slow-Cooker Red Beans and Rice proved tricky since nothing evaporates in a slow cooker. This meant the bean “stew" couldn't concentrate, and it’s hard to produce tender beans. To build a rich ...

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