Name: Louisiana Red Beans and Rice
Prep time: 20 min
Cook time: 20 min
Yield: 8
Ingredients: Andouille sausage, sliced into rounds - 1 pound; Sweet onion, chopped - 1 large; Green bell pepper, chopped - 1 medium; Jalapeno pepper, seeded and chopped (Optional) - 1 medium; Garlic, chopped - 8 cloves; Dried red beans, soaked overnight - 1 pound; Ham hock - 1; Water - 10 cups; Fresh basil leaves, chopped - 6; Creole seasoning, or to taste - 1 teaspoon; Ground black pepper - 1 teaspoon; Hot cooked rice - 4 cups

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Louisiana Red Beans and Rice

1. Andouille sausage, sliced into rounds - 1 pound

2. Sweet onion, chopped - 1 large

3. Green bell pepper, chopped - 1 medium

4. Jalapeno pepper, seeded and chopped (Optional) - 1 medium

5. Garlic, chopped - 8 cloves

6. Dried red beans, soaked overnight - 1 pound

7. Ham hock - 1

8. Water - 10 cups

9. Fresh basil leaves, chopped - 6

10. Creole seasoning, or to taste - 1 teaspoon

11. Ground black pepper - 1 teaspoon

12. Hot cooked rice - 4 cups

How to cook deliciously - Louisiana Red Beans and Rice

1. Stage

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.

2. Stage

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.

3. Stage

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.

4. Stage

Serve with cooked rice.