Don't be turned off by the total time this recipe requires: Eight hours are simply for soaking beans overnight, and another eight are for hands-off cooking. Because dried kidney beans contain a toxin that's not killed at the low temperatures of the slow cooker, we boil them briskly for 10 minutes first; don't be tempted to skip this step.
1 pound dried red kidney beans
1 tablespoon olive oil
1 pound andouille sausage, quartered lengthwise and cut crosswise into 3/4-inch pieces
1 1/2 cups chopped onion
1 1/2 cups chopped poblano chile
1 cup diced celery
2 tablespoons chopped fresh thyme
1/2 teaspoon kosher salt
10 garlic cloves, crushed
1 (12-ounce) can lager-style beer (such as Budweiser)
4 cups unsalted chicken stock (such as Swanson)
1/2 teaspoon ground red pepper
1/4 teaspoon freshly ground black pepper
3 bay leaves
1/2 cup thinly sliced green onions, divided
2 tablespoons cider vinegar
4 cups hot cooked long-grain rice
How to Make It
Sort and wash beans; place in a large saucepan. Cover with water to 2 inches above beans; cover and let stand 8 hours. Drain beans.
Return beans to saucepan. Cover with water to 2 inches above beans; bring to a boil. Cook 10 minutes; drain.
Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Add sausage; cook 6 minutes or until browned. Add onion and next 5 ingredients (through garlic); cook 8 minutes. Stir in beer; bring to a boil. Cook 2 minutes, scraping pan to loosen browned bits. Place sausage mixture in a 6-quart electric slow cooker. Add beans, stock, red pepper, black pepper, and bay leaves. Cover and cook on LOW for 8 hours.
Discard bay leaves. Stir in 1/4 cup green onions and vinegar. Serve over rice; sprinkle with remaining 1/4 cup green onions.
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This is my favorite crock pot recipe of all time. Seriously. I find it has a ton of flavor- make sure you're using authentic andouille sausage, it packs a lot of heat. I love to add a lot of cider vinegar to my personal serving. It's always a big hit- and we live near Cajun country!
I was excited to try this crock pot recipe. I followed it exactly. The result was more like a soup. I think 4 cups of broth is too much. It watered down the flavor of the awesome ingredients. Will not make again
This was not bland. I made it per the recipe but added a bit more salt...I typically add salt to CL recipes. Mine was not soupy or bland. I used the andouille and poblano. It had plenty of heat and flavor. Will definitely make again
I used pinto beans instead of kidney and used a jalapeno pepper instead of poblano. Other than those two substitutions, I followed the recipe. We thought it was bland and lacking in flavor. I was disappointed and am hoping the leftovers are more flavorful.
This was just OK. The spices were not great and it was a bit watery. I have made better versions of red beans and rice - albeit not in a slow cooker. I will just have to dig around to find the ones I previously made and liked better.