Slow Cooker Red Beans and Rice
User Reviews
5
Slow Cooker Red Beans and Rice
Description
Slow Cooker Red Beans and Rice is a rich one-pot dish featuring dried red beans slow cooked with smoked sausage, ham, onion, celery, garlic, and seasoned with Creole spices and thyme. The slow cooker method softens the beans and melds the smoky meats and aromatic vegetables seamlessly. Cooking times on low or high allow flexibility, while adding chicken breasts midway can enrich the dish with tender shredded chicken. A final step of mashing part of the beans thickens the stew, enhancing the texture.
The dish is traditionally served over a bed of cooked white or brown rice, providing a comforting and filling meal. Leftover liquids and flavors often soak into the rice, making each serving layered and satisfying. It's commonly enjoyed alongside Southern staples like collard greens or warm breads for soaking up the juices.
For best results, thoroughly rinse and sort the dried beans to remove any debris. Adjust seasoning after cooking to taste, and remove bay leaves before serving. The recipe accommodates various smoked sausage types and optionally includes smoked ham and chicken breasts to deepen the flavor complexity.
Ingredients
- 1-2 tablespoons olive oil
- 1 large onion diced
- 3-4 ribs celery diced
- 6 cloves garlic minced or diced
- 1 lb red beans rinsed and sorted* (kidney beans or black beans may be substituted, dried
- 14-20 oz smoked sausage andouille, kielbasa or other smoked sausage works great!, sliced into ½" slices
- 7 oz ham or other smoked meat (optional, chunks
- 2 chicken breast whole (optional
- 1 ½ teaspoons kosher salt
- 2 teaspoons creole seasoning or Cajun seasoning
- 2 bay leaf
- 1 teaspoon thyme dried
- cayenne pepper up to 1 teaspoon (I do a couple shakes, to taste
- 6 cups water
- 4 cups rice white or brown, cooked
Instructions
- Heat a saute pan over medium heat and add a couple tablespoons of olive oil (or if you have a slow cooker to stove insert, do this in your insert). Rinse and sort* dried beans, set aside.
- Saute onions, celery until translucent and slightly golden, toss in garlic for the last minute until fragrant. Stir in spices to coat onion, celery, garlic mixture and stir for a minute to bloom the spices. Place all ingredients into crockpot - slow cooker (except rice). Pour about 6 cups water, enough to cover everything by about ½ inch. Stir to mix everything, cover and set slow cooker on high between 6-8 hours or on low between 8-10 hours.
- If using chicken breasts, add to crockpot about 4 hours before serving and shred before serving.
- To thicken, use a potato masher and mash some of the beans, stir and cook an hour longer or so. Taste before serving, adding additional sea salt and pepper, if needed. Remove bay leaves. Serve red beans over bowls of cooked rice (white or brown)
Notes
- Rinse and sort dried beans carefully to remove any broken or shriveled beans before cooking.
- Consider serving with Southern sides such as collard greens, cream biscuits, cornbread, or hearty rolls to complement the dish.
- Naan is also an option for soaking up the flavorful juice from the beans.
- Make extra rice to match the amount of red beans, ensuring a balanced serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8-10 Servings
Amount Per Serving
Calories 578 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 578kcal | 29% |
| Carbohydrates | 60g | 20% |
| Protein | 38g | 76% |
| Fat | 20g | 31% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 87mg | 29% |
| Sodium | 1325mg | 55% |
| Potassium | 1153mg | 25% |
| Fiber | 10g | 40% |
| Sugar | 2g | 4% |
| Vitamin A | 239IU | 5% |
| Vitamin C | 6mg | 7% |
| Calcium | 77mg | 8% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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