February 8, 2013

{Easy} Slow-Cooker Red Beans and Rice

It's no secret that I love beans. If you don't believe me you can check out this post, this post, this post and this post. This dish is my current favorite bean dish. It's so easy to throw together which I love for busy days.

If you don't like beans you should still give this a try. The long cooking time softens the beans to a point where they are flavorful, buttery, and delicious.

Slow-Cooker Red Beans and Rice

Recipe Source: © The Taste Tester

1 pound (about 2 cups) dry red kidney beans
5 cups water
5 teaspoons chicken bouillon granules
1 medium yellow onion, diced
3 cloves garlic, minced
1 teaspoon paprika
1 teaspoon chili powder
1 teaspoon salt
1 (10 ounce) can rotel tomatoes
1 tablespoon liquid smoke
2 bay leaves
1 (14 ounce) package smoked turkey sausage, sliced *You could also use kielbasa
salt and pepper to taste

Follow directions on package of beans for soaking overnight.

In the morning combine the soaked beans and the remaining ingredients together in a large crock pot. Cook on high for 4-5 hours and then turn to low for 4-5 more hours. Total cooking time is 8-10 hours. For most of the cooking time the red beans will seem really brothy, but as they cook and soften they will break open a little and the starch from the beans will thicken the broth. Be sure to stir the beans every 1-2 hours.

Once the beans are finished cooking, taste them and season with salt and pepper as needed. Serve over cooked rice.

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