Prep Time: 20 minutes
Cook Time: 2 hours, 45 minutes
Total Time: 3 hours, 5 minutes
Ingredients:
- 1 pound small red beans
- 6 slices bacon, diced
- 1 1/2 cups chopped onion
- 1/2 cup chopped celery
- 1 large red or green bell pepper, chopped
- 4 cloves garlic, minced
- 12 ounces andouille sausage, thinly sliced or diced
- 8 ounces diced ham
- 2 teaspoons Creole seasoning blend
- 2 bay leaves
Preparation:
In a large kettle or Dutch oven, cook the bacon over medium heat until just crisp. Add the onion, celery, bell pepper, sausage, and ham. Cook, stirring, until onion is browned, about 5 minutes. Add garlic and cook for 1 minute longer. Add the Creole seasoning, bay leaves and continue cooking, stirring, for about 2 minutes longer. Add the chicken broth and water and bring to a simmer. Add the the beans to the pot and simmer, uncovered, over medium low heat. Cook, stirring occasionally, for about 2 to 2 1/2 hours, or until beans are very tender. Add more broth or some water if the beans seem dry. Mash some of the beans against the side of the pan and continue cooking for about 10 minutes. Remove bay leaves and serve over hot cooked rice.
Serves 8 to 10.
More Beans and Rice
Southern Red Beans & Rice
Red Beans and Rice
Pinto Beans and Rice
Louisiana Red Beans and Rice
Beefy Rice and Bean Casserole
Quick Red Beans and Rice
Easy Black Beans & Yellow Rice
Bean Recipes Index
Rice Recipes Index
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