Red Bean Soup With Andouille Sausage Crock Pot Food

SLOW COOKER BEAN SOUP WITH ANDOUILLE SAUSAGE

Steps:

• Drain canned beans and rinse well, drain again.
• Rinse sausage, slice into 1/2 inch thickness.
• Place all ingredients into slow cooker, mix well, cook on high for 4 hours.
• Serve with hot rice

CAJUN STYLE RED BEAN AND RICE SOUP

Steps:

• In a large pot over high heat, heat the oil. Add the bacon and saute for 2 minutes. Add the onions, bell pepper, garlic, bay leaves, sausage and ham hock and saute for 2 more minutes.
• Add the beans and saute for 2 more minutes. Stir in the Cajun-style seasoning, Worcestershire sauce and stock. Bring to a boil, reduce heat to low and simmer for 1 hour, stirring occasionally.
• Add the salt, cover the pot and simmer for an additional 15 minutes. Turn off the heat and allow the pot to sit, covered, for about 20 minutes. Discard the ham hock.
• Ladle soup into individual bowls. Top each serving with 1/4 cup rice and 1 tablespoon green onion.

CROCK POT RED BEANS AND RICE WITH ANDOUILLE SAUSAGE

Steps:

• Gather the ingredients.
• Put the dried beans in a bowl of cold water and swish them around to rinse. Discard floating beans.
• Drain the beans in a colander and pick them over, looking for any small stones or malformed beans.
• Put the beans in the crockery insert of a slow cooker .
• Add 1 1/2 quarts of water to the beans along with the celery, onion, ​garlic, bay leaves, and crushed red pepper flakes.
• Cover the slow cooker and cook the beans on low for about 6 to 7 hours, or until the beans are tender. Or cook them for about 3 1/2 to 5 hours on high.
• Heat the vegetable oil in a skillet over medium heat. Add the diced andouille sausage and cook, stirring, until the sausage is nicely browned.
• Add the sausage and bell pepper to the beans. Taste and add 2 to 3 teaspoons of kosher salt, or to taste.
• Cover and continue cooking on low for about 1 hour longer.
• Meanwhile, cook the rice in a rice cooker or on the stovetop following package directions.
• Mound the rice on a plate or in a bowl, ladle the beans over the rice, and serve with freshly baked bread or cornbread if desired.

SLOW COOKER RED BEANS AND RICE

Steps:

• 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.

BEAN SOUP W. ANDOUILLE SAUSAGE ( CROCK POT)

Steps:

• 1. In a medium sized bowl, soak the beans for 2 hours, sort and drain. In the crock pot; place beans, chicken stock, onion, celery, garlic, ham hock, seasoning packet for beans. Pour enough water to cover the beans Set heat to high, cook 6 hours or until tender.
• 2. About an hour before the beans are cooked; remove the ham hock. Pull any meat from the hock and add it to the beans. Add the sliced sausage, creole seasoning, and balsamic vinegar. Stir well.
• 3. Enjoy!! This soup is deliciously spicy..

SAUSAGE AND RED BEAN SOUP

Steps:

• In a small bowl, combine the paprika, salt, garlic powder, pepper, onion powder, cayenne pepper and oregano, stir and set aside.
• Drain the rehydrated red beans. Rinse and drain again. Set aside.
• In a large dutch oven, heat the olive oil over medium high heat. Add the bacon and stir, cooking for two minutes to render the fat and become fragrant. Stir in the onions, green pepper, garlic and bay leaves cook for an additional 2-3 minutes until the vegetables start to get tender. Add the andouille sausage and stir, cooking an additional 2-3 minutes. Stir in the red kidney beans.
• Add one tablespoon of the Cajun seasoning (reserve the remainder for another use), worcestershire sauce and bundle of thyme. Stir in the chicken stock and heat to boiling. Reduce heat to a simmer and cook for 1 hour, or until beans are almost tender.
• Add salt to the soup and continue cooking an additional 15 minutes or until the beans are tender.
• Ladle the soup into bowls and garnish with a few tablespoons cooked rice, scallions and hot sauce to taste.

MIXED-BEAN SOUP WITH ANDOUILLE AND CELERY

Steps:

• Heat oil in a large pot over medium-high heat. Add leeks and red-pepper flakes; season with salt and pepper. Cook until leeks are softened, about 6 minutes. Add sausage and thyme; cook until sausage is golden brown in places, about 5 minutes more.
• Add broth and beans; bring to a boil. Reduce heat and simmer, stirring occasionally, until beans are heated through and creamy, about 10 minutes. Add celery and cook until crisp-tender, about 2 minutes. Remove thyme; season with salt and pepper. Divide soup among 4 bowls and garnish with celery leaves.

SLOW COOKER RED BEANS AND RICE SOUP

Steps:

• Combine water, sausage, kidney beans, onion, celery, chicken bouillon, Cajun seasoning, garlic salt, and thyme in a slow cooker.
• Cook on High for 4 hours. Add rice and cook until rice is tender, about 1 hour more.

CAJUN RED BEANS WITH ANDOUILLE SAUSAGE (CROCK POT)

Steps:

• In a 4-quart slow cooaker, combine sausage, beans, tomatoes, and green peppers.
• In a medium bowl, stir together rice, vegetable stock, and Cajun seasoning. Pour into slow cooker and stir thoroughly.
• Cover and cook on HIGH setting for 3 to 4 hours. Season with salt and pepper to taste.

SLOW COOKER RED BEANS & SAUSAGE

Steps:

• Rinse and sort beans; soak according to package directions., In a large skillet, heat oil over medium-high heat. Brown sausage. Remove with a slotted spoon. Add onion, green pepper and celery to skillet; cook and stir 5-6 minutes or until crisp-tender., In a 5- or 6-qt. slow cooker, combine beans, sausage, vegetables and seasonings. Stir in broth. Cook, covered, on low 8-10 hours or until beans are tender., Remove 2 cups of the bean mixture to a bowl. Mash gently with a potato masher. Return to slow cooker; heat through. Serve with rice.

RED BEAN SOUP WITH ANDOUILLE SAUSAGE (CROCK POT)

Steps:

• Melt butter in large saucepan. Add onion, garlic, celery and green pepper. Cook and stir for five minutes. Place in slow cooker.
• Add broth, ham or ham hock, beans, bay leaf and other seasonings. Cover and cook on high for two hours.
• Remove ham hock if you used it. Cut off what meat you can and add it to the crock pot. Add parsnips or white potatoes and sweet potato. Cover and cook for an additional two hours.
• Add sausage. Cover and cook for an additional 30 minutes or until heated through. Discard bay leaf. Salt and pepper to taste and serve with rice.

SPICY SAUSAGE, CHICKEN AND BEAN POT

Steps:

• Heat a Dutch oven over medium-high heat with extra-virgin olive oil. Crumble the Italian sausage into large pieces, add to Dutch oven and begin to brown, about 2 to 3 minutes. Add the andouille and crisp at edges, 2 to 3 minutes. Remove browned sausages to a paper towel lined plate and add chicken, season with salt and pepper. Lightly brown chicken a couple of minutes on each side then add veggies and bay leaf, add more salt and pepper and cook 7 to 8 minutes more to soften veggies. Add sausages back to the pan along with the beans and sage. Deglaze with wine and stir in the stock.
• Turn broiler on and set rack in the middle of the oven.
• Coarsely chop the bread in food processor into large crumbs, remove blade and toss with melted butter (it melts in 15 seconds in microwave) and the parsley, thyme, salt and pepper. Cover the sausage and chicken with bread and set in oven to brown 2 to 3 minutes. Serve directly from the pot. Keep an eye out for that bay leaf and sprigs!

RED BEANS WITH ANDOUILLE SAUSAGE

Steps:

• In a large saucepan, heat oil over medium. Add andouille; cook until fat is released and sausage is slightly golden in spots, 10 to 12 minutes. Using a slotted spoon, transfer to a plate. Add onion and garlic to pan; cook until softened, 3 to 5 minutes. Add beans and 4 1/2 cups water; bring to a boil. Reduce to a simmer, partially cover, and cook until beans are tender, 1 to 1 1/2 hours, adding more water if necessary. Stir in andouille and heat through; season with salt and pepper.

RED BEANS AND RICE WITH ANDOUILLE SAUSAGE

Steps:

• In a large pot or a Dutch oven, heat the fat, lard or oil over medium-high heat. Add the sausage and cook until golden, 5 to 7 minutes. Add the onion, bell pepper, celery, and garlic. Cook, stirring, until softened, 5 to 7 minutes. Stir in the cumin and thyme and cook for 1 minute.
• Add the beans, salt, hot sauce, bay leaves, and enough water to cover the beans by 2 inches. Bring the mixture to a boil. Immediately reduce to a simmer, cover, and cook for 1 ½ hours. Uncover and simmer until the beans are tender and the sauce has thickened, 30 to 45 minutes, adding more water if necessary. Remove and discard the bay leaves. Serve over the rice, topped with the scallions. Garnish with the parsley.