Louisiana Red Beans and Rice

Recipe View 5 mins Preparation: Gather all ingredients. (5 minutes)

Recipe View 7 mins Sauté Sausage: In a large skillet over medium-high heat, brown the andouille sausage until nicely browned and slightly crisp. Transfer the sausage to a 6-quart or larger slow cooker using a slotted spoon, leaving the rendered fat in the skillet. (5-7 minutes)

Recipe View 5 mins Sauté Vegetables: Add the chopped onion, bell pepper, jalapeño, and garlic to the skillet with the sausage drippings. Cook, stirring occasionally, until the vegetables are softened and fragrant. Transfer the mixture to the slow cooker. (5 minutes)

Recipe View 2 mins Combine and Simmer: Add the soaked and drained red beans, ham hock, broth, basil, Creole seasoning, and black pepper to the slow cooker. Stir well to combine. (2 minutes)

Recipe View 8 hrs Slow Cook: Cover the slow cooker and cook on low heat for 8 hours, or on high heat for 4 hours, or until the beans are very tender and creamy. (4-8 hours)

Recipe View 45 mins Adjust Consistency: If the bean mixture is too watery after cooking, remove the lid and increase the heat to high. Cook for an additional 30-60 minutes, or until the beans have thickened to your desired consistency, stirring occasionally to prevent sticking. (30-60 minutes)

Recipe View 0 mins Serve: Remove the ham hock and shred any meat from it. Return the shredded meat to the pot. Serve hot over cooked rice. Garnish with fresh parsley or green onions, if desired.