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Rachel Kim

Red Beans and Rice Crockpot Freezer Bag

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Prep Time 20 minutes
Cook Time 6 hours 15 minutes
Total Time 6 hours 35 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 3 cans 15 oz each red kidney beans, drained and rinsed
  • 12 oz fully cooked andouille sausage sliced into half-moons
  • 1 medium yellow onion diced
  • 1 green bell pepper diced
  • 2 celery stalks diced
  • 3 garlic cloves minced
  • 1 tsp smoked paprika
  • 1 tsp dried thyme
  • 1/4 tsp cayenne pepper
  • 1/2 tsp fine salt
  • 1/4 tsp black pepper
  • 2 cups low-sodium chicken broth
  • 1 1/2 cups dry long-grain white rice
  • 2 1/2 cups water for rice

Method
 

  1. Mix drained canned beans, fully cooked sausage, onion, bell pepper, celery, garlic, paprika, thyme, cayenne, salt, and pepper in labeled gallon freezer bag. Remove excess air; seal.
  2. Before slow cooking, freeze flat on tray up to 2 months. Keep broth and rice separate until cooking day.
  3. Thaw sealed bag in refrigerator 24 hours. Empty into 6-quart slow cooker; add broth.
  4. Cover; cook on low about 6 hours until vegetables tender and mixture hot throughout. Mash about 1 cup beans against side; stir in and cook covered on high 15 minutes.
  5. During final 30 minutes, boil rice and 2 1/2 cups water in covered saucepan. Reduce to low; cook 15 minutes, then rest covered 10 minutes.
  6. Divide rice and thickened beans among 6 bowls, distributing sausage evenly.
  7. Refrigerate leftovers in shallow containers within 2 hours. Microwave covered, stirring midway, until beans, sausage, and rice reach 165°F.