Slow Cooker Red Beans and Rice
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Description
Born and raised in Louisiana, this is a Monday staple. Red kidney beans slow cooked with smoked sausage served over rice with cornbread on the side. Yum!
Ingredients
- 6 cups water
- 1 (16 ounce) package dry kidney beans
- 12 ounces smoked sausage, sliced
- 1 onion, chopped
- 1 green bell pepper, chopped
- 1 stalk celery, chopped, or to taste
- 2 cloves garlic, minced, or to taste
- 1 bay leaf
- salt and pepper to taste
Directions
- 1. Combine water, kidney beans, sausage, onion, green bell pepper, celery, garlic, and bay leaf in the bowl of a slow cooker and stir to combine. Set slow cooker to Low and cook for at least 8 hours. Remove bay leaf and discard. Season with salt and ground black pepper to taste.
Nutrition Facts
serving: 8 servings
calories: 370.6 kcal
carbohydrates: 39 g
protein: 22.6 g
saturated fat: 4.9 g
cholesterol: 28.9 mg
sodium: 675.6 mg
fiber: 9.3 g
sugar: 3.7 g
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