Time: 8 hours 20 minutes
Complexity: easily
Servings: 8 - 10

Red beans and rice are a signature dish of Louisiana Creole cuisine. Red beans are simmered in a slow cooker with andouille sausage, smoked pork knuckle, spices, and vegetables until tender, and the sauce is rich, with a smoky, spicy flavor. Serve the beans and rice over cooked long-grain rice. Garnish with green onions and enjoy.

Ingredients:

• 450 g dry red beans
• 220 g andouille sausage, sliced
• 3 stalks celery, chopped
• 1 smoked pork knuckle
• 1 medium onion, chopped
• 1 large green bell pepper, chopped
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1 teaspoon garlic powder
• 0.5 tsp cayenne pepper
• 0.5 tsp onion powder
• 0.5 tsp paprika
• 0.5 tsp. brown sugar
• 4 cups chicken broth
• 8 cups cooked long-grain rice, for serving
• 4 green onions, chopped

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

red beans, long-grain rice, andouille sausage, pork, sweet pepper, celery, green onions, brown sugar, dried onions, garlic powder, chili seasoning, ground cayenne pepper, cumin, paprika

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Preparation:

Step 1
• In a slow cooker, combine beans, andouille, celery, pork knuckle, onion, bell pepper, chili powder, cumin, garlic powder, cayenne pepper, onion powder, paprika, brown sugar, and 2 teaspoons salt. Add chicken broth and 2 cups water and stir to combine.
Step 2
• Cook over high heat until the beans are tender, 6 to 8 hours. Season with salt to taste. Serve the beans over rice, garnished with green onions.

Votes: 1

Author of the recipe - Valerie Bertinelli is an American actress.