This crockpot red beans and rice recipe is my take on a Louisiana classic, with no shortcuts. Put everything into the slow cooker in the morning and your meal will be ready in the late afternoon or evening, whenever you're ready!
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 (Optional)
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
Step by step
Gather the ingredients.
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.
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.
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.
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.
