Crock Pot Red Beans & Rice
By: Rachel Schoening
Published: Wednesday, October 19, 2011 - 11:42am

Ingredients




3 cups long grain brown rice (1lb. bag)
9 1/2 cups stock (chicken or veggie is best)
3 12 oz. cans kidney or cannelini beans rinsed & drained.
12 oz. package of Aidells cajun style andouille sausage cut into rounds.
2 red onions (chopped)
4 cloves garlic (finely chopped)
2 cups cubed or diced ham
4 Tablespoons chili powder
2 Tablespoons cayenne pepper
2 Tablespoons Old Bay Seasoning
1 Tablespoon black pepper
2 Tablespoons olive oil

Preparation

1 Saute chopped onions & garlic in 1 Tablespoon olive oil in a skillet until soft. 2 Add seasonings to form a paste. 3 Add 2 cups of stock & bring to boil. Set aside. 4 In crock pot, add remaining olive oil & spread around bottom of pot with a paper towel. 5 Add rice, remaining stock, diced ham, andouille sausage, beans, & contents of skillet. 6 Stir well. 7 Cover the crock pot & cook on High for 6-7 hours. 8 Notes: Stir only once in the middle or not at all.  I use a 7 quart crock pot for this recipe.  In a pinch, I have used water instead of stock.  Just add a little salt.

About

Simple, one pot recipe that makes a large batch.  Great when you have canned beans & bags of rice around.