Red beans and rice is a classic Southern dish that was designed to simmer away untended while housewives were busy with laundry. It’s usually made with ham hocks or bones, but since I’ve never seen either of these at my local grocery store, I use regular fully cooked ham along with andouille sausage.
The beans are the star of this dish. Some versions of this dish involve little more in the way of vegetables than celery and onions, but I’ve sneaked in a few extras because slow-cooked in meaty juices is the most painless way eat your veggies.
Pro tip: If you'd like to kick up the heat, stir in a teaspoon of vinegar-based hot sauce when you add the salt. In addition to adding spiciness, the acid will give this hearty dish a bit of brightness.
Note: All slow cookers are a little bit different in temperature and calibration. This recipe was tested in Cooktop Cove's Test Kitchen using this slow cooker, which is available for purchase here.
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