Slow Cooker Red Beans & Rice

Chop the onion. Heat the olive oil in a large skillet over medium heat and add the onion. Chop the pepper and the stalks of celery and throw them in with the onion. Let them cook down and stir ingredients every few minutes.

While those are cooking chop the sausage into bite-sized pieces. Once chopped add it into the already cooking vegetables. After adding sausage add the Cajun seasoning and let it cook for another 5-10 minutes.

Drain the canned beans and add them and the chicken broth into the slow cooker along with veggie and sausage mixture. Add the bay leaf and Tabasco and put the lid on. Cook on low for 4-5 hours if you are away from home. You can turn up the heat and cook for less time if at home but make sure the beans aren’t sticking/burning to the bottom.

Cook the rice according to package instructions. Cook until most of the water has evaporated then add the lid and turn off the heat. Let it sit for 5-10 minutes. Note that you shouldn’t stir rice while cooking or it becomes sticky.

Scoop some rice and a spoonful of beans onto a plate or bowl and enjoy!