Prep Time::20 mins
Cook Time:: 8 hrs 10 mins
Total Time:: 8 hrs 30 mins
Servings::8
Ingredients
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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 (Optional)
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
Directions
Gather the ingredients.
Dotdash Meredith Food Studios
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.
Dotdash Meredith Food Studios
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.
Dotdash Meredith Food Studios
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.
Dotdash Meredith Food Studios
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.
Dotdash Meredith Food Studios