Target: 6 × 4 inches · landscape

Slow-Cooker Cajun Red Beans and Rice

280 min · 6 servings

Ingredients

□ 3 (15 oz) cans red kidney beans, drained and rinsed

□ 12 oz andouille sausage, sliced into coins

□ 1 tbsp neutral oil

□ 1 large yellow onion, diced

□ 2 celery ribs, diced

□ 1 green bell pepper, diced

□ 4 garlic cloves, minced

□ 2 cups low-sodium chicken broth

□ 1 1/2 tbsp Cajun seasoning

□ 1 tsp dried thyme

□ 1/2 tsp black pepper

□ 2 bay leaves

□ 1 tsp Worcestershire sauce

□ 1 tbsp apple cider vinegar

□ 1 tsp kosher salt, divided

□ 1 1/2 cups long-grain white rice

□ 2 1/4 cups water

□ 3 scallions, thinly sliced

□ 2 tbsp hot sauce, for serving

1. Set out a 5- to 6-quart slow cooker; prep beans, andouille, and aromatics. Brown sausage in neutral oil until both sides color.

2. Soften onion, celery, and bell pepper in sausage drippings. Bloom garlic, Cajun seasoning, thyme, pepper, and half the salt; transfer to cooker.

3. Add beans, broth, Worcestershire, and bay; cover on LOW for 3 hours, then continue up to 1 hour until creamy and tender.

4. Discard bay, mash some beans to thicken, and stir in vinegar and remaining salt. Rinse rice; simmer it covered with water until tender.

5. Taste and adjust the beans; slice scallions. Fluff rice, top with beans and sausage, and finish with scallions and hot sauce.

Cook’s note: Cook the rice separately so it stays fluffy beneath the creamy beans.