Think red beans are best slow and on low? You’re not alone. If Blue Runner can teach you anything though, it’s that there are many ways to enjoy red beans. Out of the can always works. There’s a lot to be said for our Instant Pot® recipe, too. But if you have the time, we suggest that you give this slow cooker recipe a try. Our customers tell us they like to cream up their beans by adding Blue Runner® Creole Style Canned Red Beans to the mix as this recipe suggests. You can choose between several kinds – Original, New Orleans Spicy, Creole Mirepoix, and no salt. Give it a try, then let us know what you think. Mondays just got better…and easier.
Put chopped onion, chopped celery, garlic, and bell pepper into a pan on low heat. Cook until onions are transparent.
Add to slow cooker set to high and return pan to stove.
Add andouille sausage and cook until sausage is brown. Remove from heat and add to slow cooker.
Add dried red beans, 6 cups of water or stock, bay leaves and parsley into the slow cooker and stir all to combine.
Cook for an hour with slow cooker on high. Make sure you bring ingredients in slow cooker to a boil.
Cover and continue cooking on low for 6-7 more hours.
Pour can of red beans into the slow cooker and stir. Once combined, remove from heat and serve over steamed rice.
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