Chef’s Note

“This slow cooker recipe is another tasty Louisiana classic that everyone will love. This dish is comfort food at its best!VIDEO”








  • 1 lbdried red beans, rinsed
  • 12 lbandouille sausage, sliced
  • 12 lbsmoked ham, diced
  • 1 cupwhite onion, finely diced
  • 1 cupcelery rib, finely diced
  • 12 cupgreen pepper, finely diced
  • 12 cupred pepper, finely diced
  • 3 garlic cloves, pressed
  • 1 tablespoonchili powder
  • 12 tablespooncreole seasoning
  • 12 tablespoonbrown sugar
  • 1 teaspoonsmoked paprika
  • 1 teaspoonground cumin
  • 12 teaspooncayenne pepper
  • 12 teaspoonblack pepper (or to taste)
  • 2 12 cupslow sodium chicken broth
  • 2 12 cupslow sodium vegetable broth
  • 2 bay leaves
  • 12 teaspoonsea salt
  • Directions

  • Place beans in a large bowl and cover with water; soak overnight. If you forget to do that, rinse beans well and discard any pebbles before placing them in a pot. Cover with cold water by 2-inches from the top and bring to a boil; cook for 5 minutes and let them sit for 1 hour before draining well.
  • In a bowl of a slow cooker, combine all the ingredients including drained beans except salt and green onions. Set the temperature on “High” and cook for 7 hours.
  • One hour before cooking time is over, press about 50% of beans mixture against the sides of the bowl to thicken the sauce with a wooden spoon or a potato masher. Before returning to cook for another hour, add salt and stir. After 7 hours if the consistency is not thick enough, continue cooking for another hour with the lid up.
  • About 30 minutes before beans are ready, start cooking rice.
  • When time to serve, place cooked rice in the middle of a bowl, scoop bean mixture around it and sprinkle with green onions. If desired, add a few drops of hot sauce.
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