New Orleans Red Beans And Rice

Photo: Charles Walton; Styling: Mary Lyn Hill

This classic New Orleans dish is easy and delicious. Sliced andouille sausage adds another dimension of flavor to the standard red beans and rice.

Yield: 3 1/2 quarts
Recipe from Southern Living

More From Southern Living


  • 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


  1. Place first 8 ingredients in a 4-quart slow cooker.
  2. Cook, covered, at HIGH 7 hours or until beans are tender. Serve with hot cooked rice. Garnish, if desired.
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