New Orleans Red Beans and Rice


In New Orleans, you come out of the womb instinctually knowing how to cook red beans and rice. Nobody knows exactly when the dish was born: “Red beans have been ingrained in the New Orleans landscape for about 200 years,”


1 pound dried red beans

7 cups water

1 green bell pepper, chopped

1 medium onion, chopped

3 celery stalks, chopped

3 garlic cloves, chopped

1/2 pound andouille sausage, sliced

3 tablespoons Creole seasoning

Hot cooked rice

Garnish: sliced green onions


Place first 8 ingredients in a 4-quart slow cooker.

Cook, covered, at HIGH 7 hours or until beans are tender. Serve with hot cooked rice. Garnish, if desired


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