Ingredients with Measurements:
- 1 pound dried red kidney beans, rinsed and sorted
- 1 pound smoked sausage, sliced
- 1 onion, chopped
- 1 green bell pepper, chopped
- 3 celery stalks, chopped
- 4 garlic cloves, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper
- 1 bay leaf
- 6 cups chicken broth
- Salt and black pepper, to taste
- 4 cups cooked white rice
- Chopped fresh parsley, for garnish
Special equipment needed:
- Slow cooker
Step-by-step instructions:
1. In a slow cooker, combine the red beans, smoked sausage, onion, bell pepper, celery, garlic, thyme, oregano, paprika, cayenne pepper, bay leaf, and chicken broth. Stir to combine.
2. Cover the slow cooker and cook on high for 6-8 hours or on low for 8-10 hours, or until the beans are tender and the sauce is thickened.
3. Remove the bay leaf and discard. Season the beans with salt and black pepper, to taste.
4. Serve the red beans and sausage over cooked white rice. Garnish with chopped fresh parsley.
- Time:
Preparation time: 15 minutes
- Cooking time: 6-8 hours on high or 8-10 hours on low
Temperature:
- Slow cooker on high or low
Serving size:
- 6-8 servings
Nutritional information:
- Calories: 480
- Fat: 17g
- Carbohydrates: 54g
- Protein: 28g
- Sodium: 1200mg
- Fiber: 11g
- Sugar: 4g
Substitutions for ingredients:
- You can use any type of smoked sausage, such as andouille or kielbasa.
- You can use vegetable broth instead of chicken broth to make the recipe vegetarian.
Variations:
- You can add diced tomatoes or tomato sauce to the slow cooker for a different flavor.
- You can add hot sauce or extra cayenne pepper for a spicier dish.
- You can add cooked ham or bacon for extra flavor.
Tips and tricks:
- Soak the beans overnight before cooking to reduce cooking time.
- If the sauce is too thin, remove the lid of the slow cooker for the last hour of cooking to allow the liquid to evaporate.
- If the sauce is too thick, add more chicken broth or water to thin it out.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the red beans and rice in the microwave or on the stovetop until heated through.
Presentation ideas:
- Serve the red beans and rice in a bowl or on a plate.
Garnishes:
- Chopped fresh parsley
Pairings:
- Cornbread, garlic bread, or French bread
Suggested side dishes:
- Collard greens, green beans, or okra
Troubleshooting advice:
- If the beans are still hard after cooking, continue cooking for an additional hour or until tender.
- If the sauce is too thin, remove the lid of the slow cooker for the last hour of cooking to allow the liquid to evaporate.
- If the sauce is too thick, add more chicken broth or water to thin it out.
Food safety advice:
- Make sure the beans are fully cooked before serving to avoid foodborne illness.
Food history:
- Red beans and rice is a traditional dish from Louisiana, often served on Mondays as a way to use up leftover ham bones from Sunday dinners.
Flavor profiles:
- Smoky, spicy, savory
Serving suggestions:
- Serve with a side of cornbread and a cold beer.
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