Louisiana Red Beans and Rice

Easy red beans in the crockpot to serve over rice! Just simmer the beans with sausage, a ham hock, peppers, and some seasoning — and check back in 8 hours!

• Preparation Time: 20 mins
• Cooking Time: 8 hr 10 mins
• Total Time: 8 hr 30 mins
• Calories: 556 Calories

Ingredients

• 1 teaspoon ground black pepper
• 10 cups water
• 1 medium green bell pepper, chopped
• 1 large sweet onion, chopped
• 4 cups hot cooked rice
• 1 ham hock
• 1 medium jalapeno pepper, seeded and chopped
• 8 cloves garlic, chopped
• 1 teaspoon Creole seasoning, or to taste
• 6 fresh basil leaves, chopped
• 1 pound dried red beans, soaked overnight
• 1 pound andouille sausage, sliced into rounds

Recipe Instructions

Step 1

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.

Step 2

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.

Step 3

Gather the ingredients.

Step 4

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.

Step 5

If the bean mixture is too watery, remove the lid, increase the heat to High, and cook until beans are creamy. Serve with cooked rice.