Ingredients
- 1 pound dried red beans
- 1 pound smoked sausage, sliced
- 1 green bell pepper, diced
- 2 celery stalks, diced
- 1 medium onion, diced
- 4 cloves garlic, minced
- 1 1/2 tablespoons Creole seasoning
- 2 cups water
- 5 cups chicken broth
- Cooked rice, for serving
Instructions
- Place dried red beans in a strainer and rinse well under cool water. Optional: Soak the beans overnight to help them cook faster.
- In your slow cooker, add the rinsed beans, sliced smoked sausage, diced green bell pepper, diced celery, diced onion, minced garlic, and Creole seasoning. Pour in the water and chicken broth, then stir gently to combine.
- Cover and cook on high for 6 hours. After 5-6 hours, remove the lid and use a potato masher to mash some of the beans into a creamy texture. Replace the lid and cook for an additional hour.
- Ladle the red beans and sausage mixture over a bowl of hot cooked rice. Adjust salt and pepper to taste before serving.
