Due to an abundance of dried black beans in the house (I don’t always check the cupboard before buying something) my wife made a request for rice and beans. Out came the slow cooker and after doing a search on the web I modified the recipes I found on Yummly and Food With Family and used this great guide on how to add rice to a slow cooker recipe. The result was a great first try at this particular style of Rice and Beans. I would certainly add the tomatoes next time (right at the end) which I left out when I made this. It would have loosed up the beans a bit and given them a bit more robust flavor.
- 1 lb dried black beans – picked over to remove any “bad” beans or stones
- 1 package – 12 oz – Aidell’s chicken andouille sausage – sliced
- 1 rib celery – chopped
- 1 medium onion – chopped
- 1 medium yellow bell pepper – chopped
- 1 tsp dried thyme
- 1 tbsp cajun seasoning
- 1 bay leaf
- 5 cups water
- 1 heaping Tbsp Better than Bouillon Chicken Base
- 1 1/2 cups brown rice
- Additional water as necessary
Add all dry ingredients except the rice into the bowl of a slow cooker.
Add water. The 5 cups worked well in my slow cooker this time but I just wanted to cover all of the ingredients. Set crockpot on low for 12 hours.
After 9 hours see how much the water has reduced? The sausage has been stained by the beans and it is ready to add your rice.
Add your rice.
Stir to combine and assess your liquid. If you feel you need more liquid add more now. for the brown rice I wanted there to be about 1 1/2 cups water. I guessed and got luck that it came out only a bit thicker than I would have liked.
After about 2.5-3 hours the rice was and beans were soft while the sausage had retained its structure. If you were adding chopped tomatoes now would be the time. Add the tomatoes, stir to combine and let cook on low for 5-10 minutes to heat through.
Plate and serve. We added some sour cream which rounded out the flavors wonderfully. Leftovers will be rice and beans burritos with cheddar, sour cream and salsa.