Crock Pot Red Beans and Rice
Crock Pot Red Beans and Rice might be a good recipe to expand your side dish collection. This recipe makes 10 servings with 193 calories, 11g of protein, and 10g of fat each. For $1.16 per serving, this recipe covers 9% of your daily requirements of vitamins and minerals. This recipe from Gimme Some Oven has 432 fans. A mixture of kosher salt, garlic cloves, dried thyme, and a handful of other ingredients are all it takes to make this recipe so flavorful. It is a good option if you're following a gluten free and dairy free diet. From preparation to the plate, this recipe takes around 7 hours and 15 minutes. With a spoonacular score of 40%, this dish is good. Try Crock Pot Red Beans and Rice, Crock Pot Red Beans & Rice, and Crock-Pot Mexican Red Beans for similar recipes.
Servings: 10
Preparation duration: 15 minutes
Cooking duration: 420 minutes
Ingredients:
3/4 pound (12 ounces) Andouille sausage, sliced
2 bay leaves
1 bell pepper, cored and diced
3 celery stalks, diced
2 teaspoons Creole seasoning
1/2 teaspoon dried thyme
5 garlic cloves, minced
1 teaspoon hot sauce, or more/less to taste
1 pound uncooked (dry) red kidney beans
Kosher salt and freshly-cracked black pepper
7 cups chicken or vegetable stock
1 medium white onion, peeled and diced
Equipment:
slow cooker
bowl
Cooking instruction summary:
Rinse the kidney beans thoroughly under water.Add the kidney beans, sausage, garlic, celery, onion, bell pepper, Creole seasoning, hot sauce, dried thyme, bay leaves and chicken stock to the bowl of a large slow cooker. Stir to combine.Cook on high for 6-8 hours, or until the kidney beans are soft and cooked through*. Taste, and season with however much salt and pepper youd like. (I used about 1 teaspoon salt, 1/2 teaspoon pepper.**) If youd like a spicier dish, feel free to also add in more hot sauce. Remove and discard the bay leaves.Serve immediately over rice, garnished with green onions.
Step by step:
1. Rinse the kidney beans thoroughly under water.
2. Add the kidney beans, sausage, garlic, celery, onion, bell pepper, Creole seasoning, hot sauce, dried thyme, bay leaves and chicken stock to the bowl of a large slow cooker. Stir to combine.Cook on high for 6-8 hours, or until the kidney beans are soft and cooked through*. Taste, and season with however much salt and pepper youd like. (I used about 1 teaspoon salt, 1/2 teaspoon pepper.**) If youd like a spicier dish, feel free to also add in more hot sauce.
3. Remove and discard the bay leaves.
4. Serve immediately over rice, garnished with green onions.
Nutrition Information:
covered percent of daily need
Related Videos:
Crock Pot Red Beans and Rice -- Lynn's Recipes
