Slow Cooker Red Beans Sausage Food

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.

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 BARBECUE BEANS AND SAUSAGE

Steps:

• Whisk the broth, 3 cups water, tomato paste, brown sugar, molasses, mustard, barbecue seasoning and garlic in a slow cooker. Add the beans. Push a clove into each onion half; tuck the onions and sausages into the beans in the slow cooker. Cover and cook on high until the beans are tender, about 6 hours.
• Discard the onion halves. Stir in the vinegar and Worcestershire sauce, then let the mixture sit, uncovered, about 15 minutes. (The longer the beans sit, the more flavorful they will be.) Garnish with pickled peppers, scallions and/or sour cream, 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.

SLOW COOKER RED BEANS AND RICE

Steps:

• Heat the oil in a large (12-inch) skillet over medium. Add the onion, season with salt, and cook, stirring, until the onion is limp and translucent, 6 to 8 minutes. Add the celery and bell pepper and cook, stirring occasionally, until softened, 5 to 8 minutes. Add the chopped garlic, garlic powder, onion powder, paprika, cayenne and sage (if using); grind in a generous amount of black pepper and add 3/4 teaspoon salt. Stir well to combine all the ingredients, then remove from the heat and scrape the mixture into a 6- to 8-quart slow cooker.
• Add the beans, bay leaves, thyme, sausage, ham hock and 6 cups water. Cook on high until the beans are very tender and creamy, about 7 hours.
• If your beans are not bubbling at all by the time they are done cooking, turn the heat up to high and let them bubble for about 10 minutes, to make them easier to digest.
• Before serving, add salt or cayenne to taste. Using a fork or the back of a spoon, mash some of the beans against the side of the slow cooker to make the mixture slightly creamy. (It will continue to thicken as it sits.) Discard the bay leaves and thyme sprigs; you can pick the meat off the ham hock if you like. Top the beans with hot cooked rice and scallions; serve with hot sauce.

SAUSAGE AND BAKED BEAN - SLOW COOKER CASAROLE

Steps:

• OK so brown the sausages in a frying pan - not fully cooked just browned. Then add to the slow cooker.
• Add the chopped onion to the slow cooker and gently soften, after 2 minutes, add the Garlic and season with salt and pepper. Then add to the slow cooker.
• Add the Potatoes, chopped tomatoes to the slow cooker and cook for about 6 hours on low.
• After 6 hours, add the tin of baked beans, the mushroom and the Worcester sauce - the give it a good old stir. Cook for another 1.5 - 2 hours.

SLOW COOKER RED BEANS AND RICE

Steps:

• Combine water, kidney beans, sausage, onion, green bell pepper, celery, garlic, and bay leaf in the bowl of a slow cooker and stir to combine. Set slow cooker to Low and cook for at least 8 hours. Remove bay leaf and discard. Season with salt and ground black pepper to taste.