Slow Cooker Red Beans Rice (Print Version)
# Ingredients:
→ Main Components
01 -
1 pound dry kidney beans
02 -
1 yellow onion, diced
03 -
3 cloves garlic, grated or minced
04 -
3 celery stalks, diced
05 -
1 teaspoon smoked paprika
06 -
1/2 teaspoon ground sage
07 -
1/2 teaspoon cayenne pepper, or to taste
08 -
1/2 cup diced green chiles
09 -
3 bay leaves
10 -
3 sprigs fresh thyme
11 -
4 cups low sodium chicken broth
12 -
2 cups water
13 -
1 pound smoked turkey sausage, sliced 1/2 inch thick
→ For Serving
14 -
Hot sauce, to taste
15 -
Kosher salt and fresh ground black pepper, to taste
16 -
Sliced green onions
17 -
Cooked rice
# Instructions:
01 -
Rinse the kidney beans under cool, running water. Place them in a large bowl or pot and cover with several inches of water. Let soak overnight. Drain the beans and transfer them to the slow cooker.
02 -
In a large skillet, sauté the onions and celery for several minutes until softened. Add the garlic, smoked paprika, sage and cayenne pepper. Season with salt and pepper and sauté for another 30 seconds until fragrant. Transfer the mixture into the slow cooker.
03 -
Add the green chiles, bay leaves, thyme, chicken broth, and water to the slow cooker. Stir everything together, cover with the lid and cook for 8-10 hours on low or until the beans are tender.
04 -
Use a potato masher to mash some of the beans in the slow cooker. This will help thicken the sauce for a creamier consistency.
05 -
Stir in the sliced smoked turkey sausage and cook for another 15-30 minutes until heated through.
06 -
Serve hot over rice topped with sliced green onions. Alternatively, cool and refrigerate overnight for enhanced flavor before reheating and serving.
# Notes:
01 -
The flavor of this dish improves if made a day ahead and refrigerated overnight.
02 -
Adjust cayenne and hot sauce amounts based on your preferred spice level.