Red Beans and Rice

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An easy spin on the classic Creole Red Beans and Rice Recipe. Creamy beans, full of flavor and spiced with Tony C's, is topped with fluffy rice and green onion for a big bowl of comfort.

Prep Time10

Cook Time8

Total Time8 10

Course: Dinner, Side Dish

Cuisine: American, Cajun, Creole

Keyword: Red Beans and Rice, Slow Cooker Red Beans and Rice

Servings: Servings

Calories: 197kcal

Author: Kelly Anthony

Ingredients

1 pound dried red kidney beans, rinsed
1 link (about 12 ounces) andouille sausage, sliced at ¼" bias
1 yellow onion, diced
1 green bell pepper, seeds and stem removed, diced
3 stalks celery, diced
3 cloves garlic, chopped
2 teaspoons Kosher salt
1 teaspoon Creole seasoning (e.g., Tony Chachere's)
2 bay leaves
3-4 sprigs of fresh thyme (or 1 teaspoon dried thyme)
6 cups low-sodium or unsalted chicken broth
2 cups cooked white rice, for serving
Sliced green onions and chopped parsley for garnish, if desired

Instructions

Sort through the dried beans and discard any rocks or pebble fragments, rinse, and transfer to the slow cooker.
Add the remaining ingredients, place the lid on the slow cooker, and cook on high for 7-8 hours, stirring a few times throughout the cooking time, if possible.
For a creamier consistency, use a slotted spoon to remove about 1-2 cups of beans and either transfer to a bowl or a food processor fitted a blade attachment. Mash or process until creamy. Return the mashed beans to the slow cooker and stir.
To serve, ladle red beans into a bowl, top with white rice, and garnish with a sprinkle of sliced green onions and chopped parsley, if desired.

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