Classic Louisiana Red Beans and Rice

Follow our step-by-step guide on how to make Classic Louisiana Red Beans and Rice.

1. Step 1

   Begin by assembling all the necessary ingredients for your dish.

2. Step 2

   In a spacious skillet, heat things up by browning the sliced andouille sausage over medium-high heat for approximately 5 to 7 minutes until it develops a rich, golden color.

3. Step 3

   Once perfectly browned, use a slotted spoon to transfer the sausage to a slow cooker, ensuring you leave the flavorful drippings behind in the skillet.

4. Step 4

   Next, introduce the chopped onion, green bell pepper, jalapeno (if you’re feeling adventurous), and minced garlic to the drippings.

5. Step 5

   Sauté these vibrant vegetables over medium heat, stirring occasionally, until they soften and become aromatic, which should take about 5 minutes.

6. Step 6

   Once they’re ready, move the sautéed vegetables to the slow cooker.

7. Step 7

   In the slow cooker, combine the soaked red beans and the ham hock, then pour in 10 cups of water.

8. Step 8

   Sprinkle in the chopped basil, Creole seasoning, and ground black pepper for that extra kick.

9. Step 9

   Cover the slow cooker and let it work its magic on Low for about 8 hours, or until the beans are tender and infused with flavor.

10. Step 10

    If you find the bean mixture a bit too watery, simply remove the lid, crank the heat up to High, and let it simmer until it reaches that perfect creamy consistency.

11. Step 11

    Finally, serve your delicious red beans over a bed of steaming hot rice, and enjoy a taste of comfort that warms the soul.