Slow Cooker Red Beans and Rice Soup
1 large onion, chopped small
2 tsp. olive oil
1 T finely minced garlic
2 tsp. dried thyme
1 tsp. dried oregano
1 T Tony Chachere’s Creole Seasoning, more or less to taste depending on how spicy you want it.
2 cans red beans, or 3 cups cooked red beans
8 cups homemade chicken stock
2 T Worcestershire sauce
2 tsp. Green Tabasco Sauce
3 bay leaves
2 cups cooked white rice, plus more for serving if desired.
Heat the oil in the bottom of the slow cooker (or in a pan if your slow cooker doesn’t brown), add the onion and saute until it’s starting to brown, about 5 minutes.Add the minced garlic, dried thyme, dried oregano and Tony Chachere’s Creole Seasoning and saute about 2 minutes more.Transfer to slow cooker if you’re sauteeing on the stove.Drain canned beans into a colander placed in the sink and rinse with cold water until no more foam appears, then let drain.When most of the water has drained off, transfer to the slow cooker. (You can also use 3 cups of pre-cooked beans.)Cut the sausage (Amylu Chicken Andouille Sausage) into slices or half-moon slices and add to the slow cooker.Add the homemade chicken stock , Worcestershire sauce, Green Tabasco Sauce and bay leaves.Cook on high for about 4 hours or on low for 7-8 hours.While the soup cooks, cook the rice using a rice cooker or according to package directions.When the soup has cooked about 4 hours (for high) or 7-8 hours (for low), stir in 2 cups cooked white rice.Add a little more water or chicken stock if the soup seems too thick and cook on high for 20-30 minutes more.Serve soup hot, with additional cooked rice and Green Tabascco Sauce to add at the table if desired.