authentic, no shortcuts, louisiana red beans and rice

Ingredients

• Servings: 8
• 1 pound dried red beans, soaked overnight
• 10 cups water
• 1 pound andouille sausage, sliced into rounds
• 1 large sweet onion, chopped
• 1 green bell pepper, chopped
• 1 jalapeno pepper, seeded and chopped (optional)
• 8 cloves garlic, chopped
• 1 teaspoon ground black pepper
• 1 teaspoon seasoning, or to taste
• 6 fresh basil leaves, chopped
• 1 ham hock
• 4 cups cooked rice

Recipe

Preparation Time: 20 mins Cook Time: 8 hrs

Ready Time: 8 hrs 20 mins


• place the beans and water into a slow cooker. heat a skillet over medium-high heat. brown the sausage in the skillet; remove from the skillet with a slotted spoon and transfer to the slow cooker. reserve drippings. add onion, green pepper, jalapeno pepper and garlic to the drippings; cook and stir until tender, about 5 minutes. transfer everything from the skillet to the slow cooker.
• season the mixture with pepper and seasoning. add the fresh basil leaves and ham hock. cover and cook on low for about 8 hours, or until beans are tender. if the bean mixture seems too watery, take the lid off the slow cooker and set heat to high to cook until they reach a creamy texture.