Lighter Red Beans And Rice Crock Pot Recipe

This recipe offers a lighter take on the classic Louisiana dish of Red Beans & Rice, perfect for a comforting yet healthier meal. The crock pot makes it a breeze to prepare, allowing the flavors to meld over several hours.

Ingredients

  • 1 green bell pepper, chopped
  • 1 medium onion, chopped
  • 3 celery stalks, chopped
  • 3 garlic cloves, minced
  • 14 ounces andouille sausage, sliced (about 2 cups)
  • 3 tablespoons Creole seasoning
  • 1 pound dried red kidney beans, rinsed and picked over
  • 7 cups water
  • Cooked white rice, for serving

Instructions

1. Sauté the vegetables (optional)

  • While not strictly necessary for a crock pot recipe, sautéing the vegetables in a pan with a bit of oil for a few minutes can add depth of flavor.
  • Heat about a tablespoon of olive oil in a skillet over medium heat. Add the chopped onion, bell pepper, and celery. Cook until softened, about 5 minutes.
  • Add the minced garlic and cook for another minute, until fragrant. Transfer the sautéed vegetables to the crock pot.

2. Combine all ingredients in the crock pot

  • Add the sliced andouille sausage, rinsed and picked-over red kidney beans, Creole seasoning, and water to the crock pot. Stir everything together to combine.

3. Cook on high or low

  • Cook on high for 6-8 hours, or on low for 8-10 hours, or until the beans are tender and creamy.
  • The longer cooking time will result in a thicker and more flavorful broth.

4. Serve

  • Ladle the red beans and rice into bowls and serve with a side of cooked white rice.

Tips

Adjust the spice level: Creole seasoning typically has a good amount of kick, but you can adjust the amount to your preference. You can also add a pinch of cayenne pepper for extra heat.

Thicken the broth (optional): If you prefer a thicker broth, you can mash some of the beans against the side of the crock pot with a potato masher in the last hour of cooking.

Make it vegetarian: Omit the andouille sausage for a vegetarian option. You can add chopped green bell pepper or mushrooms for extra heartiness.

Leftovers: This dish reheats well and can be enjoyed for lunch or dinner the next day.

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