RED BEANS & RICE - SLOW COOKER

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Slow Cooker Red Beans & Rice

SLOW COOKER RED BEANS & RICE

One of my favorite creole dishes made easy…

Yield: 9-12 servings

PREP IT!             

• 2 pounds Red beans, dried

• 4 tablespoons Taste Tutor Blackening Seasoning

• ½ tablespoon Taste Tutor Seasoning 101

• 4 tablespoons Garlic puree, roasted or fresh

• 1 piece Ham hock or Smoked turkey

• 1½ cup Andouille sausage, diced or Tasso Ham, diced or Spicy beef sausage, diced

• 3 each (3 cups) Yellow Onion, medium, diced small

• 8 stalks (3 cups) Celery, diced small

• 4 ounces Roasted red bell pepper, diced small or Pimentos, diced

• 92 ounces Chicken broth (2 quarts for beans + 3½ cups for rice)

• 2 tablespoons Vegetable oil

• 2 tablespoons Parsley, flat leaf, rough chop

• 3 cups Rice, parboiled

MAKE IT!

1. Add beans, seasonings, garlic puree, meats, onion, celery, peppers, 8 cups (64 ounces) chicken broth, and oil to slow cooker.

2. Cook on high for 8 hours. Check periodically, adding water if necessary.

3. Chop 2 tablespoons flat leaf parsley and add once beans are soft and sauce is thick. 

4. Cook 3 cups parboiled rice in 3½ (28 ounces) cups chicken broth.

Tip: This recipe freezes well so try making it ahead of time.

Reheat leftovers: in the oven or in the microwave.