5 from 15 votes
Slow Cooker Red Beans and Rice
Slow Cooker Red Beans and Rice blends rinsed dried red beans with smoked sausage, ham, and classic vegetables like onion, celery, and garlic. Slow cooking for several hours tenderizes the beans and meats, allowing the Creole seasoning, thyme, and cayenne to infuse savory, mildly spicy flavors. Mashing some beans near the end thickens the stew, resulting in a hearty meal served over cooked rice.
Prep Time
20 mins
Cook Time
10 hrs
Total Time
10 hrs 20 mins
Servings:
8
-10 Servings
Calories:
578 kcal
Cuisine:
American, Creole
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)
Cup of Yum
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
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%)
Nutrition Facts
Serving: 8 -10 Servings
Amount Per Serving
Calories 578
% 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.