Description
A hearty, flavorful Creole-inspired dish with slow-cooked red beans, smoky beef sausage, and aromatic vegetables. Minimal effort yields maximum flavor with this hands-off weeknight staple.
Ingredients
1 lb dried red beans (soaked overnight and rinsed)
10 cups water
1 lb smoked beef sausage (1/2-inch slices)
1 large yellow onion (finely chopped)
1 green bell pepper (chopped)
2-3 celery stalks (thinly sliced)
1 tbsp Cajun seasoning
1 bay leaf
1 tbsp olive oil
6 cups water (for rice)
1 1/2 cups long-grain rice
1 tbsp butter
1/2 tsp garlic powder
Instructions
Soak red beans overnight; drain and rinse.
Heat olive oil in skillet, sauté onions, peppers, and celery until softened.
Add cooked vegetable mixture, soaked beans, sausage, Cajun seasoning, bay leaf, and 10 cups water to slow cooker.
Cook on low for 8 hours.
While beans cook, cook rice: In rice cooker or pot, combine rice, 6 cups water, butter, butter, and garlic powder.
Shred cooked beans and rice mixture; serve warm.
Notes
Increase liquid by 1 cup if beans look dry mid-cook.
For extra depth, add 1/4 cup apple cider vinegar in final 2 hours.
Pork-free: Use only the specified beef sausage.
Store in airtight container up to 3 days.
- Prep Time: 20
- Cook Time: 480
- Category: Trend Recipes
- Method: Slow Cooking
- Cuisine: Cajun/Creole