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Slow Cooker Red Beans and Rice Recipe

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This recipe for Slow Cooker Red Beans and Rice, by , is from The Richins Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Heather Gorringe
Added: Saturday, May 9, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1/2 lb andouille sausage, halved lengthwise and sliced into thin half-moons.(or use kielbasa sausage and add 1/4 tsp cayenne pepper)
1 onion, chopped fine
1 green bell pepper, seeded and chopped fine
1 celery rib, chopped fine
4 garlic cloves, minced
1 tsp dried oregano
1/2 tsp dried thyme
salt and pepper
5 cups low-sodium chicken broth
1 lb dried red kidney beans, rinsed and picked over
1 bay leaf
3 cups cooked white rice

Directions:
Directions:
Brown sausage in a dutch oven over medium heat until fat renders and sausage is browned, about 8 minutes. Transfer to a paper towel lined plate, cover and reserve in refrigerator.
Cook onion, bell pepper and celery in sausage fat until softened, about 5 minutes. Stir in garlic, oregano, thyme, 1 tsp salt and 1/2 tsp pepper and cook until fragrant, about 30 seconds.
Add broth, beans, and bay leaf, bring to a low boil, then reduce heat and simmer, covered until beans are just beginning to soften, about 20 minutes; transfer to slow cooker.
cook on low 5-6 hours or on high 3-4 hours.
Transfer 1 cup bean mixture to food processor and process until very smooth, about 1 minute. Stir pureed beans and reserved sausage into slow cooker, cover and cook on high until heated through, about 10 minutes.
Season with salt and pepper.
Serve with hot rice and hot sauce.

Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
20 minutes
Personal Notes:
Personal Notes:
This is a yummy and dependable crock pot meal. The pre-slowcooker steps are well worth the time and effort!

 

 

 

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