EASY RED BEANS AND RICE SLOW COOKER RECIPES

Steps:

• In a slow cooker, combine the beans, andouille, celery, ham shank, onions, bell peppers, chili powder, cumin, garlic powder, cayenne, onion powder, paprika, brown sugar and 2 teaspoons salt. Add the chicken stock and 2 cups water and stir to mix.
• Cook on the high setting until the beans are tender, 6 to 8 hours. Season with salt. Serve with rice, topped with scallions.

Steps:

• Rinse and sort beans and use a quick boil method before adding them to the slow cooker, by placing them in a pot and bringing to a boil. Boil for 10 minutes, drain and transfer to a 6 quart slow cooker.
• Use saute or browning function or in a separate skillet, cook the bacon until the fat is rendered.
• To that, add the onion, bell pepper, and celery and sauté until the veggies are tender.
• Add the garlic, black pepper, basil and bay leaf into the vegetable mixture, stir together and transfer to the slow cooker.
• Add the oil to the skillet and saute the sausage until browned. Transfer to the slow cooker.
• Add the ham bone. If using ham hocks, use a knife to cut slashes into the fat before adding to the slow cooker.
• Add 7 cups of heated water, cover and cook for 5 to 7 hours on high, or until beans are tender and cooked through completely.
• Remove 1 cup of the beans, draining the liquid back into the slow cooker. Mash beans to form a paste and stir back into the beans.
• Taste, add salt as needed, and cayenne pepper, to taste, if desired.
• Scoop over hot, cooked rice, and serve with fresh French bread. Garnish with sliced green onion, if desired, and pass Cajun seasoning and hot sauce at the table.