DIY Slow Cookin' Red Beans and Rice

red beans and rice cooked in slow cooker

We've had our eye on the four quart All Clad slow cooker for several years now. Don't ask me why we didn't buy it sooner, I think we have almost every kitchen tool and appliance that's sold. But now that we have this beautiful new slow cooker we had to try it out. So we started our cooking adventure with our tried and true recipe of red beans and rice.

red beans and rice sausage and ham hock starting

We've been making this dish for years and it only gets better each time. Talk about real comfort food, this is it! We must be gearing up for winter. We know it's right around the corner and we'll be cookin' up more slow cooked meals for you. Hope you'll enjoy them!

Serves: 6
Prep Time: 20 minutes (+ soaking beans (overnight)
Cook Time: 8 hours at low setting
INGREDIENTS:
12 oz dry red kidney beans or small red beans, soaked overnight in about 6 cups of water.
3 cups chicken stock
2 cups beef stock
1 large onion, chopped
2 small or 1 large ham hock
1 large or 2 medium poblano or pasilla pepper, chopped
1 bundle thyme
4 large garlic cloves, sliced thin
2 T grape seed or or other high temperature oil
3 Andouille Sausages, sliced
3-4 celery stalks, sliced
2 pinches red pepper flakes
1 pinch salt
2¼ cups long grain white rice

PREPARATION:
1. Slice the Andouille sausage into ¼” rounds and sauté in the oil over low-medium heat until browned. Reserve for later.

2. Add the onion, peppers, celery and red pepper flakes and sweat over low heat until they start to soften. Add the garlic and cook 2 more minutes.
3. In the slow cooker, add all the ingredients and cook on low for 8 hours.

red beans and rice cooing in slow cooker

4. In the last 20 minute part bring the water for the rice to a boil then add the rice and cook for 15 minutes.

SERVING:

1. Place the hot rice on pre-warmed deep plates or shallow bowls.
2. Spoon the red bean, vegetable and sausage mixture over the rice.
3. Cut some of the meat from the ham hocks and place on top. Put any extra ham back in the pot. Discard the skin, fat and bones.

Bon appetit,
Tom and Anita

DIY Slow Cookin' Red Beans and Rice