Prep Time: 10 mins | Cook Time: 4 hrs | Total Time: 4 hrs 10 mins | Yield: 10 Servings
Serve this dish over rice, and you have yourself a meal to remember! This recipe is made easy with the use of a slow cooker! It will take 4 hours to cook, but I promise you that it is so worth it! Beans, sausage, and a lot more in one serving! Nothing beats simple and delicious food. Enjoy!
Ingredients:
2 garlic cloves, minced
1 tbsp Worcestershire sauce
3 celery ribs, chopped
1 green bell pepper, chopped
½ lb. smoked sausage, thinly sliced (andouille or smoked)
4 c uncooked long grain rice
1 medium onion, chopped
1 (15 oz. can) red kidney beans, undrained
¼ tsp chili powder
2 (15 oz. cans) of red kidney beans, drained
½ tsp kosher salt
OPTIONAL GARNISH
fresh parsley, chopped, for garnish
green onions, chopped, for garnish
Directions:
In a 6-quart slow cooker, add celery, Worcestershire sauce, onion, bell pepper, garlic, smoked sausage, kidney beans, chili powder, and salt. Stir until just combined.
Cover and seal the slow cooker, then cook everything for about 4 hours on a high setting.
Refer to the directions provided on the package of the rice on how to cook it.
Serve the beans right away over cooked rice. Enjoy!
Notes:
Sprinkle freshly chopped parsley and green onions over each serving to garnish.
Feel free to use spicy sausage for this recipe.
You can add 1 ½ tsp of Stone House Seasoning instead of salt and garlic.
You can make this recipe ahead of time. It is great for freezing!
Place any leftovers in an airtight container, then place them inside the fridge. They can last up to 5 to 6 days or 3 months in the freezer.
Thaw overnight before reheating.
Nutrition Facts:
Calories: 502 kcal | Carbohydrates: 89g | Protein: 18g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 16mg | Sodium: 354mg | Potassium: 826mg | Fiber: 8g | Sugar: 2g | Vitamin A: 115IU | Vitamin C: 13.2mg | Calcium: 77mg | Iron: 4mg