- 1 pound dried red beans, soaked overnight
- 10 cups water
- 1 pound andouille sausage, sliced into rounds
- 1 large sweet onion, chopped
- 1 green bell pepper, chopped
- 1 jalapeno pepper, seeded and chopped (optional)
- 8 cloves garlic, chopped
- 1 teaspoon ground black pepper
- 1 teaspoon Creole seasoning, or to taste
- 6 fresh basil leaves, chopped
- 1 ham hock
- 4 cups cooked rice
- Place the beans and water into a slow cooker. Heat a skillet over medium-high heat. Brown the sausage in the skillet; remove from the skillet with a slotted spoon and transfer to the slow cooker. Reserve drippings. Add onion, green pepper, jalapeno pepper and garlic to the drippings; cook and stir until tender, about 5 minutes. Transfer everything from the skillet to the slow cooker.
- Season the mixture with pepper and Creole seasoning. Add the fresh basil leaves and ham hock. Cover and cook on low for about 8 hours, or until beans are tender. If the bean mixture seems too watery, take the lid off the slow cooker and set heat to High to cook until they reach a creamy texture.
03/31/2018
recipepes.com
Authentic, No Shortcuts, Louisiana Red Beans and Rice, recipe
PT15M
PT1H
5
455 calories
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