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


Ingredients

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

Preparation

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.

Note:

November 1997