Slow Cooker (or not) Cajun Red Beans
with andouille / rice / vinegar greens
Red Beans and Rice began as a traditional Louisiana Creole "wash day" meal, cooking mostly unattended for hours. The beans and aromatic vegetables collapse and break down into a velvety, mouthwatering stew. If you want even more flavor, try adding some smoked ham hocks to the beans as they cook.
Smarts: This meal is a rare exception to our “salt as you go” rule. Salting dried beans early can prevent them from softening, so we recommend waiting to add salt until they are nearly done.
Cooking Methods: This recipe includes instructions for using the slow cooker or stovetop. Select your preferred method.
Ingredients
- Rice, uncooked white or brown - 1 cup
- Bell peppers, green - 1 , chopped
- Celery - 2 stalks , chopped
- Onions, medium - 1/2 , chopped
- Garlic - 3 cloves , chopped
- Sausage, andouille - 8 oz , sliced (sub smoked sausage links)
- Green onions - 2 stalks , chopped, green and white parts combined
- Beans, dried red kidney - 8 oz
- Oil, cooking - 1 Tbsp
- Bay leaves - 2
- Thyme, dried - 1 tsp
- Oregano, dried - 1/2 tsp
- Stock, any type - 3 cups
- Water - 3 cups
- Cajun seasoning - 1 to 3 tsp , use more or less depending on your spice preference
- Hot sauce (such as Tabasco) - for serving
- Garlic - 2 cloves , chopped
- Collard greens - 2 bunches , stems removed and leaves chopped (sub kale)
- Water - 1 Tbsp
- Oil, cooking - 1 Tbsp
- Stock, any type - 1 1/2 cups (sub water)
- Vinegar, apple cider - 3 Tbsp
- Honey - 1 tsp
- Paprika, smoked - 1/2 tsp
Choose Cooking Method
Prep
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Rice - (Skip if made ahead for Tuesday.) For white rice, rinse until clear. Fill a saucepan or Dutch oven (or rice cooker) with rice, water (use 2:1 ratio for water to rice), and some salt. Cover with lid and bring to a boil. Once water boils, stir, lower heat to a low-medium, and cover. Check white rice after ~20 min; brown at ~45 min. Rice is done when it's absorbed all the water. If it's not done, leave the cover on until all water has been absorbed. Take cover off to release steam and fluff with a wooden spoon after 5 minutes. (Can be done up to 5 days ahead)
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Bell peppers / Celery / Onions / Garlic (both portions) / Collard greens - Prep as directed. Store bell peppers, celery, and onions together in one container. Store garlic and collard greens in their own separate containers. (Can be done up to 5 days ahead)
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Sausage / Green onions - Prep as directed and store separately. (Can be done up to 3 days ahead)
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Pre-cook collard greens - Place collard greens in a large, microwave-safe bowl with water (portion for collard greens). Cover with a layer of damp paper towels and microwave on high power for 5 minutes. (Can be done 1 day ahead)
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Slow cook the beans - Rinse dried beans well and remove any small stones or debris. Heat cooking oil (portion for beans) in a large skillet over medium heat. Add bell peppers, celery, onions, and garlic (portion for beans) to heated oil. Saute until vegetables begin to turn tender, 3 to 5 minutes. Transfer vegetables to the bowl of a slow cooker. Add beans, bay leaves, thyme, oregano, stock (portion for beans), and water (portion for beans). Slow cook until beans and vegetables are tender, 6 to 8 hours on low or 4 to 5 hours on high. Stir in the sausage and Cajun seasoning and continue to cook for 45 to 60 minutes more, or until sausage is cooked through and beans are very tender and beginning to collapse. Remove and discard the bay leaves. Taste and season with some salt and pepper or more Cajun seasoning (add a little at a time until it tastes just right to you). (Can be done up to 5 days ahead)
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Make
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While the beans are finishing, heat a deep saute pan or large pot over medium heat and add cooking oil (portion for greens). Add garlic (portion for greens) and saute until golden and fragrant, 1 to 2 minutes. Add greens, stock (portion for greens), vinegar, honey, and paprika and fold everything together. Reduce heat to low, cover with a lid, and simmer until greens are tender and silky, ~30 minutes. Taste and season with some additional salt and pepper, more vinegar, or more honey, if desired.
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If beans were cooked ahead of time, warm them in the microwave.
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If rice was made ahead, warm it in the microwave.
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Ladle beans into serving bowls and top each bowl with a scoop of rice and green onions.
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Serve red beans and rice with collard greens on the side and hot sauce to drizzle over everything. Enjoy!
Prep
-
Rice - (Skip if made ahead for Tuesday.) For white rice, rinse until clear. Fill a saucepan or Dutch oven (or rice cooker) with rice, water (use 2:1 ratio for water to rice), and some salt. Cover with lid and bring to a boil. Once water boils, stir, lower heat to a low-medium, and cover. Check white rice after ~20 min; brown at ~45 min. Rice is done when it's absorbed all the water. If it's not done, leave the cover on until all water has been absorbed. Take cover off to release steam and fluff with a wooden spoon after 5 minutes. (Can be done up to 5 days ahead)
-
Bell peppers / Celery / Onions / Garlic (both portions) / Collard greens - Prep as directed. Store bell peppers, celery, and onions together in one container. Store garlic and collard greens in their own separate containers. (Can be done up to 5 days ahead)
-
Sausage / Green onions - Prep as directed and store separately. (Can be done up to 3 days ahead)
-
Pre-cook collard greens - Place collard greens in a large, microwave-safe bowl with water (portion for collard greens). Cover with a layer of damp paper towels and microwave on high power for 5 minutes. (Can be done 1 day ahead)
Unlock this meal along with hundreds of smart meal plans and never stress about "What's for dinner?" again
Try for freeLearn More
Make
-
Rinse dried beans well and remove any small stones or debris. Place a large Dutch oven over medium heat and add cooking oil (portion for beans). Add bell peppers, celery, onions, and garlic (portion for beans) to heated oil. Saute until vegetables begin to turn tender, 3 to 5 minutes. Add beans, bay leaves, thyme, oregano, stock (portion for beans), and water (portion for beans).
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Bring to a simmer, reduce heat to very low and cover with a lid. Simmer gently until beans and vegetables are tender, 1 ½ to 3 hours. Check on the beans occasionally and add some water or more stock if they seem dry.
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Stir in sausage and Cajun seasoning and return to a gentle simmer. Replace the lid and continue to cook until sausage is cooked through and beans are very tender and beginning to collapse, ~20 to 30 minutes more.
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While the beans are finishing, heat a deep saute pan or large pot over medium heat and add cooking oil (portion for greens). Add garlic (portion for greens) and saute until golden and fragrant, 1 to 2 minutes. Add greens, stock (portion for greens), vinegar, honey, and paprika and fold everything together. Reduce heat to low, cover with a lid, and simmer until greens are tender and silky, ~30 minutes. Taste and season with some additional salt and pepper, more vinegar, or more honey, if desired.
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Return to beans. Remove and discard the bay leaves. Taste and season with some salt and pepper or more Cajun seasoning (add a little at a time until it tastes just right to you).
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If rice was made ahead, warm it in the microwave.
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Ladle beans into serving bowls and top each bowl with a scoop of rice and green onions.
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Serve red beans and rice with collard greens on the side and hot sauce to drizzle over everything. Enjoy!
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