New Orleans Style Crock Pot Red Beans

New Orleans Style Crock Pot Red Beans Rice recipe has all the flavors of your favorite creole food. Spicy Andouille Sausage adds so much flavor to dried red kidney beans.

Do you love the spicy flavors of Louisiana? I can't help but love the delicious spicy flavors myself.

I have always wanted to visit New Orleans. The passion, beauty and down right wildness of the history of it all has enthralled me for years.

I read absolutely every book I can get my hands on that is about Louisiana or is set in or around New Orleans.

I love all types of spicy food and New Orleans style food is packed full of spicy flavors. One recipe you will find on many tables in the bayou is red beans and rice. Another is Creole Jambalaya.

Canned red beans are fine in a pinch but when you have time making dried beans is so worth it.

This New Orleans Style Crock Pot Red Beans recipe starts out with high quality dried red kidney beans that are slow cooked for hours in a crock pot. The red kidney beans are tender and packed full of flavor from cooking with diced and chopped onion, peppers, celery and garlic.

Thanks to the Andouille sausage your bowl of crock pot red beans and rice will satisfy those Louisiana cravings.

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How To Make New Orleans Style Crock Pot Red Beans and Rice

• 1 lb dry red kidney beans, rinsed, cleaned and soaked for 1 hour
• 14 oz package Andouille Sausage (I used Johnsonville New Orleans Andouille Sausage)
• 1 stick butter
• 2 cups diced onion
• ½ cup diced bell pepper
• 1 celery stalk, diced
• 4 garlic cloves, minced
• 10 cups of water
• 1 tablespoon Cajun seasoning (adjust for your own taste)
• 1 teaspoon black pepper
• 1 teaspoon salt

1. Clean the beans and soak for 1 hour in cool water. Drain and rinse the beans, discarding the soaking water.
2. Place the beans in a 6 quart crock pot.
3. Slice the sausage into medallions and fry in a large skillet until browned. Remove the sausage from the skillet and drain on a paper towel.
4. In the same skillet melt the stick of butter and saute the onion, pepper, celery and garlic until the onion is translucent.
5. Add the contents of the skillet to the crock pot.
6. Add the water, salt, pepper and Cajun seasoning to crock pot.
7. Cover crock pot and cook on low for 8 to 10 hours until beans are tender. For creamy beans mash some of the beans with the back of a spoon on the wall of the slow cooker.
8. Serve over cooked white rice.

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New Orleans Style Crock Pot Red Beans and Rice

Arlene Mobley - Flour On My Face

Crock Pot Red Beans and RiceNew Orleans Style Crock Pot Red Beans Rice recipe has all the flavors of your favorite creole food. Spicy Andouille Sausage adds so much flavor to dried red kidney beans.

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Prep Time 15 mins

Cook Time 8 hrs

Total Time 8 hrs 15 mins

Course Main Dish

Cuisine Creole

Servings 8 servings

Calories 485 kcal

Ingredients  

1x2x3x

• ▢ 1 lb dry red kidney beans rinsed, cleaned and soaked for 1 hour
• ▢ 14 oz package Andouille Sausage I used Johnsonville New Orleans Andouille Sausage
• ▢ 1 stick butter
• ▢ 2 cups diced onion
• ▢ ½ cup diced bell pepper
• ▢ 1 stalk celery diced
• ▢ 4 cloves garlic minced
• ▢ 10 cups water
• ▢ 1 tablespoon Cajun seasoning adjust for your own taste
• ▢ 1 teaspoon black pepper
• ▢ 1 teaspoon salt

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Instructions 

• Clean the beans and soak for 1 hour in cool water. Drain and rinse the beans, discarding the soaking water.
• Place the beans in a 6 quart crock pot.
• Slice the sausage into medallions and fry in a large skillet until browned. Remove the sausage from the skillet and drain on a paper towel.
• In the same skillet melt the stick of butter and saute the onion, pepper, celery and garlic until the onion is translucent.
• Add the contents of the skillet to the crock pot.
• Add the water, salt, pepper and Cajun seasoning to crock pot.
• Cover crock pot and cook on low for 8 to 10 hours until beans are tender. For creamy beans mash some of the beans with the back of a spoon on the wall of the slow cooker.
• Serve over cooked white rice.

Nutrition

Calories: 485kcal | Carbohydrates: 40g | Protein: 23g | Fat: 26g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 72mg | Sodium: 864mg | Potassium: 1037mg | Fiber: 10g | Sugar: 3g | Vitamin A: 864IU | Vitamin C: 14mg | Calcium: 84mg | Iron: 5mg

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