Ingredients
8
8 servings
- •1 pound andouille sausage, sliced into rounds
- •1 large sweet onion, chopped
- •1 medium green bell pepper, chopped
- •1 medium jalapeno pepper, seeded and chopped
- •8 cloves garlic, chopped
- •1 pound dried red beans, soaked overnight
- •1 ham hock
- •10 cups water
- •6 fresh basil leaves, chopped
- •1 teaspoon Creole seasoning, or to taste
- •1 teaspoon ground black pepper
- •4 cups hot cooked rice
Instructions
- Brown sausage in a large skillet over medium-high heat, 5 to 7 minutes. Use a slotted spoon to transfer sausage to a slow cooker, leaving drippings in the skillet.
- Add onion, bell pepper, jalapeño, and garlic to drippings in the skillet; cook and stir over medium heat until tender, about 5 minutes. Transfer to the slow cooker.
- Add soaked beans and ham hock to the slow cooker, then pour in water. Add basil, Creole seasoning, and pepper. Cover and cook on Low until beans are tender, about 8 hours. If the bean mixture is too watery, remove the lid, increase the heat to High, and cook until beans are creamy.
- Serve with cooked rice.
Nutritional Facts
Per 8 servings
- Calories: 556
- Carbohydrate: 62g
- Fat: 22g
- Fiber: 15g
- Protein: 27g
- Sugar: 3g
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