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Louisiana Red Beans and Rice
Louisiana Red Beans and Rice
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Prep Time:
20 minutes
Cook Time:
490 minutes
Total Time:
510 minutes
Slow-cooked red beans with sausage, ham hock, peppers, and seasonings served over fluffy rice. Just set it and forget it for 8 hours!
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
Instructions:
  • Assemble all the ingredients.
  • Sear sausage in a large skillet over medium-high heat for 5 to 7 minutes. Transfer sausage to a slow cooker using a slotted spoon, keeping the delicious drippings in the skillet.
  • Sauté onion, bell pepper, jalapeño, and garlic in the skillet with the drippings until tender, around 5 minutes. Transfer to the slow cooker.
  • Combine the soaked beans and ham hock in the slow cooker, then pour in water. Sprinkle in basil, Creole seasoning, and pepper. Cover and cook on Low for 8 hours or until beans are tender.
  • If the bean mixture is too watery, simply uncover the pot, turn up the heat to High, and cook until the beans reach a creamy consistency. Enjoy with a side of cooked rice.

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