Red Beans & Rice with Sausage

Creamy, smoky, and cheap to make. Freeze the beans and cook the rice fresh, or portion the whole thing over rice for a microwave meal.

Ingredients

• 1 lb dried red beans, soaked overnight
• 1 lb andouille or smoked sausage, sliced
• 1 onion, diced
• 1 bell pepper, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 6 cups broth
• 2 tbsp Cajun blend
• 2 bay leaves
• Cooked rice, to serve

Instructions

1. Add the soaked beans, sausage, onion, pepper, celery, garlic, broth, Cajun blend, and bay leaves to the slow cooker.
2. Cook on low 8 hours until the beans are creamy. Mash some against the side of the pot to thicken.
3. Remove the bay leaves and serve over freshly cooked rice.

Make-Ahead & Storage

Freeze the beans up to 3 months; vacuum-seals well. Reheat and cook rice fresh, or freeze portions over cooked rice for the microwave.

Notes

A ham hock added with the beans deepens the flavor. Traditionally a Monday dish in Louisiana. No cilantro, per the household rules.

Instant Pot rice (for serving): rinse the rice, then use 1 cup rice to 1 cup water for jasmine or long-grain white — high pressure 4 minutes with a 10-minute natural release. For brown rice, use 1 cup rice to 1¼ cups water, 22 minutes, with a 10-minute natural release. Don't quick-release, or the rice turns gummy. This finishes about when the frozen base is reheated.