Red Beans and Rice
This is a classic Louisianan staple that's so easy to make and so deliciously simple.
Equipment
- Cutting Board
- Chef Knife
- Crock pot
- Heat resistant spoon/spatula
Ingredients
- 1/2 lb Dry Kidney Beans
- 6 oz Sausage sliced
- 1/2 each Onion diced
- 1 stalk Celery diced
- 1 clove Garlic minced
- 1/2 each Bell Pepper diced
- 1 each Bay Leaf
- 1 Tbsp Paprika
- 1 Tbsp Dry Oregano
- 1 Tbsp Dry Thyme
- 1 cup Rice
- Salt as needed
- Pepper as needed
Instructions
- Soak beans overnight in the fridge, drain them in the morning.
- Turn the crock pot on high.
- Add in the beans, oregano, thyme, bay leaf, salt, pepper, and paprika. Add enough water to come about 1 inch above the beans. Put the lid on and cook 2 hours.
- Beans should be getting tender. Add in the onion, garlic, celery, bell pepper, and sausage. Cook another 1-2 hours or until beans are cooked through and sauce has thickened. Adjust seasoning and set to keep warm.
- Cook rice and serve red beans on top.Â
- Serve and Enjoy!
Notes
Remember to soak the beans ahead of time.
Nutrition
Calories: 613kcalCarbohydrates: 77gProtein: 20gFat: 24gSaturated Fat: 8gCholesterol: 61mgSodium: 564mgPotassium: 447mgFiber: 3gSugar: 1gVitamin A: 1859IUVitamin C: 2mgCalcium: 49mgIron: 3mg
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