Curious about the history of this classic dish? Red beans and rice is actually a native meal to Louisana. Traditionally, this dish was prepared on Mondays using leftovers from Sunday dinner, cooked slowly in a pot, and served over rice. Typically comprised of red beans, veggies, spices, and meat such as ham or andouille—this dish serves a crowd and is now a staple in areas across the world. The best part of this particular recipe? Toss the ingredients in the slow cooker and voila, 6-10 hours later, you have a delicious and hearty dish to enjoy.
Ingredients• 1 medium onion, diced • 1 bell pepper, diced • 3 celery stalks, chopped • 3 cloves garlic minced • 1 1/4 pounds chicken andouille sausage, cut into thin slices • 1 pound dry red kidney beans • 1 teaspoon salt • 1/2 teaspoon black pepper • 1/4 teaspoon white pepper, optional • 1 teaspoon hot sauce • 1 teaspoon fresh thyme or ½ teaspoon dried thyme • 2 bayleaves • 7 cups water • 10 cups cooked rice
Start by rinsing the kidney beans in cool water and draining, dicing, and mincing the vegetables, and slicing the sausage.
Add all the ingredients, except rice, to the slow cooker. Put the lid on the slow cooker and cook on high for 6 hours or low for 10 hours.
Optional: When there is one hour remaining, use a potato masher to go in and mash up some of the beans, then let it cook for the remaining hour.
Prepare the rice separately, according to package directions.
Serve by putting beans and rice mixture on top of cooked rice and enjoy!