Name: Louisiana Red Beans and Rice
Prep time: 20 min
Cook time: 8 h 10 min
Total time: 8 h 30 min
Yield: 8
Cuisine: Southern
Ingredients: 1 pound andouille sausage, sliced into rounds; 1 large sweet onion, chopped; 1 medium green bell pepper, chopped; 1 medium jalapeno pepper, seeded and chopped; 8 cloves garlic, chopped; 1 pound dried red beans, soaked overnight; 1 ham hock; 10 cups water; 6 fresh basil leaves, chopped; 1 teaspoon Creole seasoning, or to taste; 1 teaspoon ground black pepper; 4 cups hot cooked rice

Louisiana Red Beans and Rice

Easy red beans in the crockpot to serve over rice! Just simmer the beans with sausage, a ham hock, peppers, and some seasoning — and check back in 8 hours!

8 hr 30 min total 20 min prep 8 hr 10 min cook 8 556 cal

Instructions

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1 Gather the ingredients.
2 Brown sausage in a large skillet over medium-high heat, 5 to 7 minutes. Use a slotted spoon to transfer sausage to a slow cooker, leaving drippings in the skillet.
3 Add onion, bell pepper, jalapeño, and garlic to drippings in the skillet; cook and stir over medium heat until tender, about 5 minutes. Transfer to the slow cooker.
4 Add soaked beans and ham hock to the slow cooker, then pour in water. Add basil, Creole seasoning, and pepper. Cover and cook on Low until beans are tender, about 8 hours.
5 If the bean mixture is too watery, remove the lid, increase the heat to High, and cook until beans are creamy. Serve with cooked rice.