Red Beans and Rice (6 hour & overnight versions)

Red Beans and Rice (6 hour & overnight versions)

If you have more time, you can put everything in the crockpot on low the night before and let it go until dinner time the next day. That's a great way too! If you long cook them in the crockpot, you end up with a thicker broth, which is fantastic. 

This is the (6 hour) recipe that I have been using ever since I married my New Orleans born husband! I got this originally from his sister and then added my twists. 

It's easier than it looks. You just have to make sure you don't let the beans burn on the bottom of the pan, which has happened to me or two. (Oops!) 

Here's the link to the instagram video:

https://www.instagram.com/reel/Cke5pWzjaLV/?igshid=YmMyMTA2M2Y=

Recipe:

Overnight on low in the crockpot or in a large pot or Dutch Oven on the stove on medium heat:

1 pound bag of red beans

16 cups water 

1 yellow onion, diced

1 bell pepper, diced (any color)

2 teaspoons kosher salt

1 teaspoon pepper

¼ pound deli, ham, chopped

¼ teaspoon red pepper flakes

¼ teaspoon cayenne

½ teaspoon smoked paprika

½ teaspoon whole oregano, dried

½ teaspoon dried parsley flakes

3 hours before serving add in:

1 lb andouille, sausage, diced

1 lb smoked sausage diced

5-6 more cups water (if needed)

4 tablespoons Worcestershire sauce

Serve over cooked white rice.