This savory southern dish done all in the crockpot~ even the rice!
- 1/2 pound andouille sausage (Kielbasa will do just fine too), halved lengthwise and sliced into thin half-moons
- 1 onion, chopped fine
- 1 green bell pepper, seeded and chopped fine
- 1 celery rib, chopped fine
- 4 garlic cloves, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 5 cups low-sodium chicken broth
- 1 pound dried red kidney beans, rinsed and picked over
- 1 bay leaf
- 1 1/2 cups Jasmine rice (not instant rice)
- 2 3/4 cups water
- In a large dutch oven or pot, brown the sausage over medium high heat for about 7 or 8 minutes, to coat the bottom with a thin layer of rendered fat (grease) and brown fond. Remove the sausage and set aside to be placed in the fridge.
- Add in the onion, celery and bell pepper and sprinkle with a pinch of salt. Saute for about 5 minutes, stirring often, scraping the bottom of the pot to lift up all the fond. It should loosen as the vegetables’ moisture is released.
- Add in the garlic, oregano and thyme and saute for about 30 seconds. Pour in the broth and stir in the beans, bay leaf and salt and pepper. Bring to a boil, cover and set the heat to low. Simmer for about 20 minutes, then turn the heat off.
- With a soup ladle, transfer the bean broth mixture to the crockpot. In a bread pan, add the rice and water. Cover tightly with foil and nestle the pan into the beans and broth. Place the lid onto the cooker and set it for 4 or 5 hours, or until the beans are soft.
- When the beans are done, carefully remove the bread pan (it’s hot!) and set it in the sink or over paper towels. Scoop out about one cup of the beans and broth and puree them in a blender or food processor. Mix the puree back into the beans to make them creamier. Add in the Andouille sausage that’s been in the fridge and let it warm for about 10 minutes. Scoop servings of rice out of the pan and ladle beans over. Serve.
- Category: Entree
- Cuisine: American