Easily one of my favorite dishes to serve, I love having Cajun Red Beans and Rice around the holidays. It just makes me think of home and downright Southern comfort food. Growing up in Georgia, the first time I had this dish was at a local restaurant. I couldn’t help but think of how similar it was to a rice and beans dish that we eat in Nigeria, and I instantly loved it!
This post is sponsored by the Crock-Pot® brand. All opinions are mine alone.
A lot of creole/cajun recipes are very similar to African recipes.
This dish is awesome because the only work you have to do is in the prepping, and then all you have to do is throw all the ingredients into your Crock-Pot® Lift & Serve Hinged Lid 6-Quart Oval Slow Cooker and that’s it. This slow cooker is great for low and slow, which is what you want especially when making beans.
- 1 pound uncooked dry red kidney beans
- ¾ pound (12 oz) Andouille chicken sausage, sliced
- 5 garlic cloves, minced
- 3 celery stalks, diced
- 1 white onion, diced
- 1 red bell pepper, diced
- 3 tbsp Creole seasoning
- 1 tbsp hot sauce
- 1 teaspoon dried thyme
- 2 bay leaves
- 7 cups chicken stock
- Salt and black pepper to taste
- Cooked white rice, for serving
- Sliced green-onions for garnish, if desired
- Rinse the kidney beans thoroughly under water.
- Add the kidney beans, sausage, garlic, celery, onion, bell pepper, Creole seasoning, hot sauce, dried thyme, bay leaves and chicken stock to the bowl of your Crock-Pot® Lift & Serve Hinged Lid 6-Quart Oval Slow Cooker. Stir to combine.
- Cook on high for 6-8 hours, or until the kidney beans are soft and cooked through. It took about 6 hour for the beans to soften all the way. Taste, and season with salt and pepper as desired.
- Remove the bay leaves and serve over white rice. Garnish with green onions if desired.