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Nutrition Facts
Serving Size 1 (234g) Recipe makes 4 servings
Calories 728
Calories from Fat 282		(38%)
Amount Per Serving		%DV
	Total Fat 31.4g	48%
	Saturated Fat 10.2g	50%
	Monounsaturated Fat 13.6g
	Polyunsaturated Fat 4.9g
	Trans Fat 0.2g
Cholesterol 81mg		27%
Sodium 882mg		36%
Potassium 1826mg		52%
Total Carbohydrate 69.7g		23%
	Dietary Fiber 17.3g	69%
	Sugars 2.5g
Protein 42.8g		85%
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Red Beans and Rice With Hot Sausage Using Crock Pot

Recipe #349286 | ½ day | 30 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: Epp
Jan 11, 2009

Growing up in Louisiana and living in New Orleans ten years hooked me on red beans and rice. This is a recipe I've used for years but the first to enter online. It is a simple process I do on a Saturday or Sunday and freeze the leftovers for emergency comfort food. Seasoning is variable and estimated. I tend to not use much salt in my foods.

SERVES 4 -6 (change servings and units)

Ingredients

1 lb dried red kidney beans
3 bay leaves
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon cajun seasoning
1/2-1 lb hot sausage, tube and not bulk, andouille & Cajun is best
hot sauce

Directions

1
Rinse red beans and remove any debris.
2
Add 7 cups of water, bay leaves, seasoning and the red beans to the crock pot.
3
Set crock pot to high setting.
4
Let cook for 4-6 hours or until beans soften.
5
Remove about 1/2 cup of beans and mash then return to crock pot.
6
Cut tube sausage into about 1/8" slices.
7
Brown slices in skillet then drain.
8
Add sausage slices to red beans.
9
Sauce with thicken over time and more so on reheating. If thicker consistency desired, mash more beans and return to crock pot. It will appear a bit thin at this point.
10
Cook on low for another 2-3 hours.
11
Serve over rice with French bread or similar.
12
Add hot sauce, like Tobasco, as desired.