There’s nothing like cozying up with a bowl of slow-cooked red beans and rice to knock the chill off a wintry night. Perfect for lunch or dinner with a slice of
cornbread or a fluffy biscuit.
I've always loved the popular boxed version of red beans and rice, but I especially like THIS version because it's less salty. This recipe is all about flavor with just a touch of heat (you can always add more heat if you like it that way, but I'm a lightweight when it comes to spicy food).
This is one of those "Oohhh, that's good" recipes your family will request again and again, especially through the cold winter months. All you need is a nice fire and a pair of fluffy socks....oh, and a really big spoon!
Red Beans and Rice (Slow-Cooker style)
2 c. Dried red beans
2 stalks celery, diced small
½ yellow onion, diced small
1/3 c. bell pepper, diced small
1 full length Polska Kielbasa, diced
3 cloves garlic, minced
1 Tbsp. tomato paste
1 tsp. Cajun seasoning
1 ½ tsp. dried cumin
2 tsp. garlic powder
1 ½ tsp. onion powder
1 tsp. salt
¼ tsp. black pepper
1 ½ tsp. paprika
½ tsp. chili powder
2 Tbsp. butter
32 oz. low-sodium chicken broth 1 ½ c. pre-cooked white rice
The night before, pour beans in large soup pot and cover with 2 inches of water. Let soak overnight. The next day, pour beans into colander and rinse. Transfer beans to bowl of crock pot/slow cooker.
Melt butter in large skillet over medium heat.
Add diced sausage, celery and onions. Stir and cook about 5-7 minutes until onions become translucent and meat starts to brown.
Stir in garlic. Let cook another minute or so. Pour entire contents of skillet over beans in slow cooker and stir well.
Add all remaining ingredients. Stir well.
Cover with lid and cook on HIGH for 4 hours, stirring occasionally.
Stir in rice. Cover and continue cooking for 5 to 10 minutes more just to incorporate the rice and bring I up to the same temperature.
Stir well and serve hot. Enjoy with a slice of cornbread or fresh, fluffy biscuits.
Click HERE for printable recipe.