Slow Cooker Red Beans and Rice
Slow Cooker Red Beans and Rice could be just the gluten free and dairy free recipe you've been looking for. This recipe serves 10. One serving contains 2294 calories, 187g of protein, and 143g of fat. For $3.69 per serving, this recipe covers 55% of your daily requirements of vitamins and minerals. A mixture of garlic powder, ground cumin, ham, and a handful of other ingredients are all it takes to make this recipe so tasty. Several people really liked this main course. From preparation to the plate, this recipe takes approximately 8 hours and 20 minutes. 4368 people have made this recipe and would make it again. It is brought to you by Foodnetwork. Overall, this recipe earns an amazing spoonacular score of 98%. If you like this recipe, take a look at these similar recipes: Slow Cooker Red Beans and Rice, Slow-Cooker Red Beans and Rice, and Slow Cooker Red Beans & Rice.
Servings: 10
Preparation duration: 20 minutes
Cooking duration: 480 minutes
Ingredients:
1/2 pound andouille sausage, chopped
1/2 teaspoon brown sugar
1/2 teaspoon cayenne
3 ribs celery, chopped
4 cups chicken stock
1 tablespoon chili powder
8 cups cooked long-grain white rice, for serving
1 teaspoon garlic powder
1 large green bell pepper, chopped
1 teaspoon ground cumin
1 smoked ham shank
Kosher salt
1 medium onion, chopped
1/2 teaspoon onion powder
1/2 teaspoon paprika
1 pound dried red beans
4 scallions, chopped
Equipment:
slow cooker
Cooking instruction summary:
In a slow cooker, combine the beans, andouille, celery, ham shank, onions, bell peppers, chili powder, cumin, garlic powder, cayenne, onion powder, paprika, brown sugar and 2 teaspoons salt. Add the chicken stock and 2 cups water and stir to mix. Cook on the high setting until the beans are tender, 6 to 8 hours. Season with salt. Serve with rice, topped with scallions.
Step by step:
1. In a slow cooker, combine the beans, andouille, celery, ham shank, onions, bell peppers, chili powder, cumin, garlic powder, cayenne, onion powder, paprika, brown sugar and 2 teaspoons salt.
2. Add the chicken stock and 2 cups water and stir to mix.
3. Cook on the high setting until the beans are tender, 6 to 8 hours. Season with salt.
4. Serve with rice, topped with scallions.
Nutrition Information:
covered percent of daily need
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