The ingredients in a traditional recipe for red beans and rice include red beans, sausage, onions, green peppers and celery. Seasonings include garlic and Creole seasoning, or bay leaf, thyme, oregano and hot sauce. Smoked ham and bacon are also part of some traditional recipes.
To make red beans and rice in a slow cooker, put in 1 pound of dried red beans, 7 cups of water, 1 chopped green bell pepper, 1 chopped onion and 3 chopped celery stalks. Add 3 minced cloves of garlic, 1/2 pound of sliced andouille sausage and 3 tablespoons of Creole seasoning. Cover, and cook on high for seven hours or until the beans are tender. Cook rice according to package directions, and serve the beans over the rice.
A recipe using other meats starts with optionally soaking 1 pound of red beans overnight, then draining the water and covering them with a double volume of fresh water in a pot. Boil at a rolling boil for about an hour, until the beans are tender.
Meanwhile, chop 1 large onion, 1 bell pepper and 5 stalks of celery. Saute them in oil until the onions are translucent. Add minced garlic to taste, up to 5 or 6 cloves, and saute for two more minutes.
When the beans are done, drain the water. Add the sauteed vegetables, 1 large smoked ham hock or 3/4 of a diced smoked ham, and 1 to 1 1/2 pounds of sliced smoked or andouille sausage. Add seasonings: 1/2 teaspoon of dried thyme, 1 bay leave, hot sauce to taste, a few dashes of Worcestershire sauce, salt and Creole seasoning or red and black pepper. Cover with water, bring to a boil, and then simmer for two to three hours, stirring occasionally and adjusting the seasonings. Serve over cooked rice.