This recipe calls for soaking the dry beans overnight. If you forget to soak them, you can bring the beans to a boil, let them soak for an hour, rinse them, and then cook.
Slow Cooker Red Beans and Rice
1 pound dry red beans
12 ounces (one package) andouille sausage, sliced
1 (10 ounce) bag frozen onion, celery and pepper mix
2 teaspoons creole seasoning (Tony’s)
1 bay leaf
1 box (32 ounces) chicken stock
Cooked rice, for serving
Green onions, for garnish
Cover dried beans with water and let them soak overnight.
Rinse the beans after soaking and add to slow cooker. With the beans, add the sausage, frozen onion blend, creole seasoning, bay leaf, and chicken stock.
Cook on low for 6-8 hours. Discard bay leaf and serve with cooked rice, green onions, and hot sauce.
