Wednesday, October 14, 2015

Slow Cooker Red Beans and Rice with Chicken Sausage

Mmmmm, this was serious comfort food, but also generally healthy. And I love that it was made in the slow cooker.

photo courtesy of Mel's Kitchen Cafe

Slow Cooker Red Beans and Rice with Chicken Sausage

  • from Mel's Kitchen Cafe

  • Ingredients:
  • 1 cup diced yellow or white onion
  • 1 medium green bell pepper, diced
  • 4 (15-ounces each) cans kidney beans, undrained
  • 1 teaspoon coarse kosher salt
  • 2 teaspoons coarse or freshly cracked black pepper (see note above)
  • 2 bay leaves
  • 1/2 teaspoon dried thyme
  • 2-3 cloves garlic, finely minced
  • 1 1/2 pounds kielbasa or chicken sausage, sliced (see note above) 
  • Hot, cooked brown rice, white rice or quinoa for serving

  1. Combine all the ingredients except the kielbasa/sausage in a medium slow cooker and give it a good stir. Cook on high for 4-5 hours or on low for 7-8 hours. Add the sausage and cook until warmed through (anywhere from 20 minutes to another hour). 
  2. Add additional salt to taste before serving. Serve over hot, cooked rice (white or brown) or quinoa.

Mel's notes:
For the kielbasa/sausage, you're looking for precooked sausage that you slice into rounds - I like using the chicken sausage (Aidell's brand). Something similar, pork or beef or turkey, would work for this recipe.


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