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Spicy Red Beans and Rice

Photo by mikecarlucci on / CC BY-SA
1 lb. dried red beans8 cups water
1 cup chicken broth1 lb. andouille sausage
1 white onion, diced1 jalapeno pepper, diced
1 bell pepper, diced10 cloves garlic, chopped
2 tsp Creole seasoning1 tsp ground black pepper
4 basil leaves, julienned1 ham hock
6 cups white rice, cooked


Soak dried beans for 24 hours.  Place beans, water, and broth into a slow cooker.  Brown sausage in a skillet over medium-high heat and use a slotted spoon to transfer sausage to the slow cooker.  Add onion, jalapeno, bell pepper, and garlic to the skillet and sauté until tender.  Pour skillet contents into the slow cooker.  Add Creole seasoning, pepper, basil, and ham hock. Cover and cook on low for approximately eight hours or until beans are tender.  Serve hot over cooked white rice.

Find more recipes at What's Cooking Gwinnett.