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Dump and Go: Slow Cooker Red Beans & Rice

Ingredients:

  • 1 (1-pound) package Camellia Brand Red Kidney Beans
  • 1 pound Andouille or smoked sausage, sliced or 1 large ham hock
  • 2 cups pre-chopped trinity (onions, celery, bell pepper)
  • 2 teaspoons garlic powder
  • 6-7 cups water or chicken broth
  • Salt to taste
  • Pepper to taste
  • Creole seasoning or hot sauce to taste
  • Hot cooked rice

Directions:

  1. Rinse and sort beans.
  2. Put beans, sausage or ham hock, trinity, garlic powder and water in the slow cooker. Stir well and cover.
  3. Cook on low heat for 8 hours.
  4. When beans are tender, use a spoon or potato masher to mash beans to desired creamy consistency. If using a ham hock, remove it with tongs, and discard skin, bones and cartilage. Chop or shred ham and stir back into beans.
  5. Add salt, pepper, and Creole seasoning or hot sauce to taste.
  6. Serve over hot cooked rice.
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