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Crockpot Red Beans and Rice

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PREP TIME
20 min
COOKING TIME
490 min
TOTAL TIME
510 min
SERVINGS
8 servings
Dinner Southern
Crockpot Red Beans and Rice
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
1
Collect all the necessary components.
2
Sear the sausage in a large cooking vessel over high heat, taking 5 to 7 minutes. Utilize a strainer to move the sausage to a slow cooker, retaining the remaining juices in the cooking vessel.
3
Add the onion, bell pepper, jalapeño, and garlic to the remaining juices in the cooking vessel; cook and stir over medium heat until they are soft and tender, approximately 5 minutes. Transfer the mixture to the slow cooker.
4
Add rehydrated beans and a ham hock to the slow cooker, then pour in water. Add basil, Creole seasoning, and pepper. Cover and cook on Low for an extended period until the beans are tender, roughly 8 hours.
5
If the bean mixture is excessively liquidy, remove the lid and increase the heat to High; cook until the beans achieve a creamy consistency. Serve with cooked rice.