Crockpot Red Beans and Rice
Crockpot Red Beans and Rice
Ingredients
- 1 pound dried red kidney beans
- 1 pound Cajun sausage, sliced
- 1 1/2 pounds turkey wings
- 3 celery stalks, chopped
- 1 green bell pepper, chopped
- 1/2 yellow onion, diced
- 2 tablespoons minced garlic
- 1 tablespoon Better Than Bouillon Roasted Chicken base
- 2 bay leaves
- 6 cups water, as needed
- 1 tablespoon Tony Chachere’s Creole Seasoning, or to taste
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 2 cups white rice, cooked, for serving
Instructions
- 1
Place the dried red kidney beans in a large bowl and cover with at least 4 cups of water. Let them soak for a minimum of 2 hours, or preferably overnight, to rehydrate.
⏱️ 120 min
- 2
Drain the soaking water from the beans. Transfer the beans to a medium saucepan, cover with fresh water, and bring to a boil. Boil for 15 minutes, then drain the water thoroughly. This step helps remove naturally occurring toxins found in raw kidney beans.
⏱️ 15 min
- 3
Add the pre-boiled and drained kidney beans to a large crockpot. Stir in the chopped celery, diced yellow onion, chopped green bell pepper, minced garlic, sliced Cajun sausage, Better Than Bouillon Roasted Chicken base, Tony Chachere’s Creole Seasoning, onion powder, and garlic powder.
⏱️ 10 min
- 4
Pour enough fresh water into the crockpot to cover the beans and other ingredients by about 1 to 2 inches. Add the turkey wings and bay leaves to the crockpot.
⏱️ 5 min
- 5
Cover the crockpot and cook on HIGH for 5 hours, or until the beans are tender and creamy. Stir occasionally if possible.
⏱️ 300 min
- 6
Carefully remove the cooked turkey wings from the crockpot. Allow them to cool slightly, then pull the meat from the bones. Discard the bones and skin, then shred or chop the turkey meat and stir it back into the red beans.
⏱️ 10 min
- 7
Taste the red beans and adjust seasonings as needed. Serve the hot red beans and rice over freshly cooked white rice.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Crockpot Red Beans and Rice
- 1 pound dried red kidney beans
- 1 pound Cajun sausage, sliced
- 1 1/2 pounds turkey wings
- 3 celery stalks, chopped
- 1 green bell pepper, chopped
- 1/2 yellow onion, diced
- 2 tablespoons minced garlic
- 1 tablespoon Better Than Bouillon Roasted Chicken base
- 2 bay leaves
- 6 cups water, as needed
- 1 tablespoon Tony Chachere’s Creole Seasoning, or to taste
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 2 cups white rice, cooked, for serving
Instructions
- 1
Place the dried red kidney beans in a large bowl and cover with at least 4 cups of water. Let them soak for a minimum of 2 hours, or preferably overnight, to rehydrate.
⏱️ 120 min - 2
Drain the soaking water from the beans. Transfer the beans to a medium saucepan, cover with fresh water, and bring to a boil. Boil for 15 minutes, then drain the water thoroughly. This step helps remove naturally occurring toxins found in raw kidney beans.
⏱️ 15 min - 3
Add the pre-boiled and drained kidney beans to a large crockpot. Stir in the chopped celery, diced yellow onion, chopped green bell pepper, minced garlic, sliced Cajun sausage, Better Than Bouillon Roasted Chicken base, Tony Chachere’s Creole Seasoning, onion powder, and garlic powder.
⏱️ 10 min - 4
Pour enough fresh water into the crockpot to cover the beans and other ingredients by about 1 to 2 inches. Add the turkey wings and bay leaves to the crockpot.
⏱️ 5 min - 5
Cover the crockpot and cook on HIGH for 5 hours, or until the beans are tender and creamy. Stir occasionally if possible.
⏱️ 300 min - 6
Carefully remove the cooked turkey wings from the crockpot. Allow them to cool slightly, then pull the meat from the bones. Discard the bones and skin, then shred or chop the turkey meat and stir it back into the red beans.
⏱️ 10 min - 7
Taste the red beans and adjust seasonings as needed. Serve the hot red beans and rice over freshly cooked white rice.
⏱️ 5 min