|Nutritional Guidelines (per serving)|
|Servings: 8 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 2g||2%|
|Saturated Fat 0g||2%|
|Total Carbohydrate 67g||24%|
|Dietary Fiber 14g||49%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Red beans and rice have long been a Southern tradition. Though the dish is associated with Louisiana, similar dishes of beans and rice and pilaus — strongly influenced by enslaved Africans — are found across the South. The dish is easy on the budget and provides a fair amount of protein and many nutrients.
In New Orleans, the dish is traditionally served on Monday nights.
These slow cooker red beans are flavored with a variety of vegetables and a ham bone or ham hocks. Add some leftover diced ham or crumbled bacon to the dish if you have it.
The beans are served over rice with browned smoked sausage, or add the sliced and browned smoked sausage to the beans. Andouille sausage is an excellent choice.
- 1 pound dry red kidney beans
- 2 ham hocks or a meaty ham bone
- 1 cup cooked rice (hot)
- 1 large bell pepper (chopped)
- 3 ribs celery (chopped)
- 1 1/2 cups onion (chopped)
- 1 small carrot (diced)
- 2 teaspoons Tabasco sauce
- 2 bay leaves
- 4 cloves garlic (crushed and minced)
- 1/4 teaspoon dried leaf thyme
- 1/4 teaspoon dried sage (crumbled)
- 1/4 teaspoon ground marjoram
- 1/2 cup dry red wine (or beef or chicken broth)
- 1 1/2 quarts water
- 1 tablespoon salt
- 1 teaspoon pepper
- 1/2 teaspoon ground cayenne pepper
- 1/2 teaspoon white pepper
- Garnish: 3 tablespoons green onions
- Optional: smoked sausage (cooked)
Soak beans in about 1 1/2 quarts of water for 8 hours or overnight.
In the crockery insert of the slow cooker, combine the soaked beans with ham hocks or ham bone, bell pepper, celery, onion, carrot, Tabasco sauce, bay leaves, garlic, thyme, sage, marjoram, and water to cover.
Cover the pot and cook the beans on low for 4 to 5 hours, or until the beans are tender.
Add the dry red wine or broth along with the salt, pepper, cayenne, and white pepper, to taste. Continue cooking for 3 to 4 hours.
Remove the ham bone or hocks and chop the meat; return the meat to the pot.
Remove the bay leaves and transfer the beans to a serving dish. Top with chopped parsley and chopped green onions for serving.
Serve over rice with sliced browned smoked sausage, if desired.
- Add 1 cup of diced leftover bacon to the dish along with the ham bone.
- If desired, brown sliced smoked andouille or spicy sausage and add it to the crock pot along with the wine or broth.