Louisiana Red Beans and Rice

Ingredients List

• 1 pound andouille sausage, sliced into rounds

• 1 large sweet onion, chopped

• 1 medium green bell pepper, chopped

• 1 medium jalapeno pepper, seeded and chopped (Optional)

• 8 cloves garlic, chopped

• 1 pound dried red beans, soaked overnight

• 1 ham hock

• 10 cups water

• 6 fresh basil leaves, chopped

• 1 teaspoon Creole seasoning, or to taste

• 1 teaspoon ground black pepper

• 4 cups hot cooked rice

Cooking Instructions

Begin by gathering all the ingredients.

Brown the sausage in a large skillet over medium-high heat for 5 to 7 minutes. Use a slotted spoon to transfer the sausage to a slow cooker, leaving the drippings behind in the skillet.

Add onion, bell pepper, jalapeño, and garlic to the skillet drippings; cook and stir over medium heat until softened, about 5 minutes. Transfer to the slow cooker.

Add the soaked beans and ham hock to the slow cooker, then pour in water. Season with basil, Creole seasoning, and pepper. Cover and cook on Low until the beans are tender, about 8 hours.

If the bean mixture turns out too watery, remove the lid, raise the heat to High, and cook until the beans reach a creamy consistency. Serve with freshly cooked rice.

Nutritional Information (per serving)