Slow Cooker Red Beans and Rice Recipe

Slow cooker red beans and rice in a dark bowl on a dark surface.

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4.75 from 12 votes

Dinner almost prepares its self with this recipe. Full of Cajun flavor!

Prep Time10

Cook Time7

Total Time7 10

Course: Dinner, Entree, Main Course

Cuisine: Cajun

Keyword: cajun, creole, crock pot, red beans and rice, slow cooker

Servings:

Calories: 495kcal

Author: Leigh Harris

Ingredients

1 lb Dried red beans
7 cups Reduced sodium chicken stock or water
1 Green bell pepper, chopped
1 medium Onion, chopped about 1 1/2 cups
3 ribs Celery, chopped
2 cloves Garlic, minced
1 to 1 1/2 pounds Andouille sausage, cut into bite-size pieces
2 Bay leaves
1/2 tsp Kosher salt or to taste
1/2 tsp Black pepper or to taste
3 tablespoons Creole Seasoning

Instructions

Rinse beans thoroughly and put into crock pot.
1 lb Dried red beans
Add vegetables, sausage, creole seasoning, bay leaves, and chicken stock to the beans.
7 cups Reduced sodium chicken stock, 1 Green bell pepper, chopped, 1 medium Onion, chopped, 3 ribs Celery, chopped, 2 cloves Garlic, minced, 1 to 1 1/2 pounds Andouille sausage, cut into bite-size pieces, 2 Bay leaves, 1/2 tsp Kosher salt, 1/2 tsp Black pepper, 3 tablespoons Creole Seasoning
Cook on high for 6-7 hours. If you would like it thicker remove the lid and cook another 30 minutes to 1 hour.
When ready to serve, cook rice according to the package.
Place the desired amount of red beans in the bowl, top with rice and serve.

Notes

Originally published January 2016.

To reduce this risk of "kidney bean poisoning" rinse the beans thoroughly, drain them, add them to a pot of boiling water, and boil for 10 minutes. Drain them again and then proceed with the recipe as instructed.

Store completely cooled beans and rice in an airtight container in the refrigerator for up to 4 days. Or freeze them for up to 3 months.

Nutrition