One of my favorite meals growing up was red beans and rice. It’s the ultimate comfort food in my book but I’ve never made it before because my husband swears that he doesn’t like beans. And well, beans are kind of a big part of red beans and rice.

But I took a chance recently and crossed my fingers that it would go over well. And go over well it did! It was just as comforting as I remembered it being and was perfect on a snowy day!

Awesome, easy recipe that requires zero bean soaking! And I bet you have almost everything you need in your pantry right now. The recipe calls for the slow cooker to start on high and then be turned down to low after a few hours of cooking but I imagine that if you soaked the beans overnight, you could just cook them on low the entire time.

Slow Cooker Red Beans and Rice
Ingredients
  • 1 pound dried red beans
  • 1 large white onion chopped
  • 1 bunch green onions chopped
  • 2 tablespoons dried parsley
  • 1 large green bell pepper chopped
  • 3 large garlic cloves minced
  • 1 tablespoon salt
  • 1 teaspoon black pepper
  • ¼ teaspoon thyme
  • ½ teaspoon cayenne pepper
  • 1 pound link sausage sliced
  • 2 quarts water
  • 1 4-ounce can tomato sauce
  • 1 tablespoon Worcestershire sauce
  • 3 dashes hot sauce
  • Hot cooked rice for serving
Instructions
  1. Combine everything but the rice in a slow cooker. Cook on high for 4-5 hours; turn down to low and cook another 3-4 hours or until the beans are tender. Serve over rice.

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