Louisiana Red Beans and Rice

Delphine Christiansen

Updated on May 12, 2024

Ingredients

1 pound andouille sausage, sliced into rounds
1 large sweet onion, chopped
1 medium green bell pepper, chopped
1 medium jalapeno pepper, seeded and chopped (Optional)
8 cloves garlic, chopped
1 pound dried red beans, soaked overnight
1 ham hock
10 cups water
6 fresh basil leaves, chopped
1 teaspoon Creole seasoning, or to taste
1 teaspoon ground black pepper
4 cups hot cooked rice

Directions

Gather the ingredients.

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Brown sausage in a large skillet over medium-high heat, 5 to 7 minutes. Use a slotted spoon to transfer sausage to a slow cooker, leaving drippings in the skillet.

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Add onion, bell pepper, jalapeño, and garlic to drippings in the skillet; cook and stir over medium heat until tender, about 5 minutes. Transfer to the slow cooker.

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Add soaked beans and ham hock to the slow cooker, then pour in water. Add basil, Creole seasoning, and pepper. Cover and cook on Low until beans are tender, about 8 hours.

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If the bean mixture is too watery, remove the lid, increase the heat to High, and cook until beans are creamy. Serve with cooked rice.

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Nutrition Facts (per serving)

556	Calories
22g	Fat
62g	Carbs
27g	Protein

Nutrition Facts
Servings Per Recipe 8
Calories 556
% Daily Value *
Total Fat 22g	29%
Saturated Fat 8g	38%
Cholesterol 50mg	17%
Sodium 615mg	27%
Total Carbohydrate 62g	22%
Dietary Fiber 15g	54%
Total Sugars 3g
Protein 27g	54%
Vitamin C 18mg	20%
Calcium 120mg	9%
Iron 7mg	36%
Potassium 1079mg	23%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.