Crockpot Red Beans and Rice

Every Monday I have started putting together a new, exciting, and delicious crockpot recipe. These red beans and rice were a winner! There’s very minimal prep—just a little chopping and slicing—then you can let the crockpot do the rest while you run errands, go to work, or get on with your day. Come back to a hearty, flavorful dinner everyone will love. Make sure to serve with some of my delicious buttery skillet cornbread too!

Ingredients

• 1 lb dried red kidney beans, rinsed and drained

• 1 family-size box chicken broth (6 cups)

• 2 yellow onions, chopped

• 1 red bell pepper, chopped

• 6 cloves garlic, minced

• 2 lbs andouille sausage, sliced into rounds

• 2 tsp salt-free Cajun seasoning

• Tony’s Creole Seasoning, to taste

• Tabasco, to taste (I like 8-9 dashes)

• Cooked white rice, for serving

Instructions

1. Rinse the kidney beans well and drain.

2. Add the beans, chicken broth, onions, bell pepper, garlic, and andouille sausage to the crockpot. Add the salt-free Cajun seasoning, then season with Tony’s Creole Seasoning and Tabasco to taste.

3. Cover and cook on low for 6 hours, then switch to high and cook for 2 more hours.

4. During the last hour, mash some of the beans directly in the crockpot with a potato masher. Remove the lid and continue cooking on high for the remaining hour, or until the beans are completely tender and the sauce is thick and creamy.

5. Taste and adjust the seasoning as needed. Serve hot over white rice with a side of my skillet cornbread