New Orleans Red Beans & Rice
Every now and then I get the desire to make some Red Beans & Rice in honor of those Cajun memories we made.
- 1 lb dried red kidney beans
- 7 c water
- 1 green pepper chopped
- 1 onion chopped
- 3 celery stalks chopped
- 3 garlic cloves chopped
- 1 lb smoked sausage
- 3 tbsp Creole Seasoning
- Cooked Rice
Chop veggies and sausage
Place first 8 ingredients in slow cooker.
Cook on low for 7-8 hours or on low for 5-6 hours.
Cook rice about an hour before serving time and serve the beans over the rice.
Freezer to Slow Cooker Instructions:
Chop veggies and sausage.
Place everything but kidney beans, water and cooked rice into a gallon size freezer bag. Label & Freeze.
On cooking day, remove from freezer night before (or throw it in frozen that morning). Add kidney beans and water and cook as directed.
Cook rice about an hour before serving time and serve the beans over the rice (or mix it up like I did).
Calories: 504kcal | Carbohydrates: 52g | Protein: 27g | Fat: 21g | Saturated Fat: 7g | Cholesterol: 54mg | Sodium: 669mg | Potassium: 1288mg | Fiber: 13g | Sugar: 3g | Vitamin A: 1123IU | Vitamin C: 23mg | Calcium: 89mg | Iron: 6mg