Crockpot Red Beans and Rice

 

Slow Cooked Red Beans and Rice : 

A traditional Monday recipe in Louisiana - usually cooked on the stove. But I use my crock pot. 

• 2 tablespoons olive oil or vegetable oil
• 4 cups pre-chopped t Louisiana Trinity  (onion, celery, bell pepper)
• 1 pound smoked sausage, each link quartered length-wise then cut 1/2" thick
• 7 cups water (low setting) or 6 cups water (high setting)
• 1 (1-pound) package  Red Beans 
• 2 tablespoons garlic powder
• 2 tablespoons onion powder
• 2 bay leaves
• 1 teaspoon dried thyme
• 1/2 cup thinly sliced green onion
• Hot sauce to taste
• Salt and black pepper to taste
• 6 cups cooked white 

1.  Soak the beans overnight Rinse the beans under cool, running water. Place in a large bowl or pot and cover with several inches of clean water. Let sit overnight. Drain before cooking.
2. In a large skillet, heat the oil over medium high heat.
3. Add the trinity, stir well, and cook until vegetables start to soften, about 3-5 minutes. Stir occasionally to ensure that the vegetables don't stick.
4. Add the smoked sausage, stir well, and continue to cook until sausage is browned and vegetables are tender, about 5-7 minutes. Continue to stir occasionally to make sure trinity and sausage aren't sticking.
5. Once done, remove the skillet from heat and transfer the contents to a slow cooker.
6. Add the water and red beans along with garlic powder, onion powder, bay leaves, and dried thyme. Stir well and place cover on the slow cooker.
7. Set the slow cooker on low for 10 hours (or 4 hours on high setting). Stir occasionally.
8. After eight hours (on low setting ) or three hours (on high setting) the beans should be soft. Use the back of a spoon to mash some of the beans against the side of the pot to thicken the beans, for a more creamier style of beans.
9. Before serving, stir in thinly sliced green onions and the desired amounts of salt and black pepper. Serve over rice and with hot sauce.