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Everything here is made in a slow cooker and nothing is rushed. Cheap cuts, dried beans and whole spices go in before the day starts and come out eight hours later having done the work themselves. The lid stays on.
Red Beans & Rice with Andouille
beans
cajun
pork
main
slow-cooker
Monday-night red beans, cooked until a portion of them break down and thicken the pot themselves, with smoked andouille and the trinity.
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RECIPE
Red Beans & Rice with Andouille
Monday-night red beans, cooked until a portion of them break down and thicken the pot themselves, with smoked andouille and the trinity.
Prep20 mins
Cook480 mins
Total500 mins
Servings8
beans
cajun
pork
main
slow-cooker
Ingredients
- 1 lb dried red kidney beans
- 1 lb andouille sausage, sliced
- 1 onion, 2 celery ribs and 1 green pepper, diced
- 1 smoked ham hock
- 6 garlic cloves, sliced
- 2 bay leaves
- 1 tbsp Crystal hot sauce
- 8 cups water
- 2 tsp kosher salt
- 4 cups cooked long-grain rice
Preparation
1
Brown the andouille slices in a dry skillet 5 minutes and cook the trinity in the rendered fat until soft.
2
Layer the trinity and ham hock on the bottom of the crock, then the beans, garlic, bay and water.
3
Cook on low 8 hours until the beans are completely tender.
4
Pull the hock, shred its meat back in, and discard the bone.
5
Mash roughly a quarter of the beans against the side of the crock and stir. That starch is the thickener — flour or cornstarch here tastes like paste.
6
Add the browned andouille, the hot sauce and the salt, and cook 30 minutes more on high.
7
Serve over rice, never mixed into it.
Servings and Nutrition
Number of Servings in Red Beans & Rice with Andouille8
Nutrition for 1 serving (1 1/2 cups over rice)
620Calories (kcal)
32Protein (g)
68Carbs (g)
24Fat (g)
Protein 32.0g21%
Carbs 68.0g44%
Fat 24.0g35%