Slow Cooker Red Beans and Rice
User Reviews
4.6
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Prep Time
15 mins
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Cook Time
9 hrs
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Total Time
9 hrs 15 mins
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Servings
6 servings
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Calories
392 kcal
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Course
Main Course
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Cuisine
Cajun
Slow Cooker Red Beans and Rice
Description
This recipe starts with carefully sorted and rinsed dried red beans, which cook in a slow cooker along with sliced smoked Andouille sausage, minced garlic, chopped onion, and green bell pepper. Seasoned with red pepper flakes and kosher salt and simmered in chicken broth, the beans become very soft and infused with the smoky, spicy notes of the sausage and aromatics.
Cooking on low heat over several hours allows flavors to deepen without the beans breaking down into mush, preserving texture while achieving tenderness. The red pepper flakes can be adjusted or omitted depending on heat preference, especially for children.
Served warm over plain white rice, this dish presents a balanced meal combining protein, starch, and vegetables. Andouille is traditional sausage in Louisiana cooking, but substitutes such as hot Italian or chicken sausage can be used following slight adjustments. The dish reheats well and is a good make-ahead meal.
Do not use canned beans, as they will overcook and become mushy during the long cooking time. Overnight soaking of beans is not required here due to the extended slow cooker time. Selecting the Andouille sausage based on desired heat and flavor intensity is recommended for best results.
Ingredients
- 1 lb. red beans dried
- 1 lb. andouille sausage
- 4 cloves garlic minced
- 1 yellow onion chopped, large
- 1 green bell pepper chopped
- ½ teaspoon red pepper flakes or less, if feeding kids
- 1 teaspoon kosher salt
- 32 oz. chicken broth unsalted
- white rice for serving, cooked
Instructions
- Sort the beans. Remove any broken ones, as well as any plant bits or rocks. Give them a rinse.
- Place the beans in the basin of the slow cooker.
- Chop the onion and bell pepper. Mince the garlic. Sprinkle them on top of the red beans in the slow cooker.
- Season with the red pepper flakes and kosher salt.
- Slice the (smoked) Andouille sausage*, and place on top of the other ingredients in the slow cooker.
- Give the ingredients a stir to combine them, then pour in the chicken stock.
- Cover, and cook on HIGH for 5-6 hours (on LOW for 9-10 hours), or until the red beans are extremely soft.
- Serve warm over rice!
Notes
- Use dried red beans, not canned, to avoid mushy texture after long cooking.
- Soaking beans overnight is optional as long slow cooking softens them thoroughly.
- Choose Andouille sausage carefully since heat and flavor vary widely by brand.
- Red pepper flakes may be omitted for children; sausage provides sufficient flavor and spice.
- If Andouille is unavailable, hot Italian sausage or chicken Andouille sausage can be substituted.
- Fresh smoked Andouille slices before cooking blend flavor well in the slow cooker, but fresh sausage can be added whole and sliced after cooking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 392 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 392kcal | 20% |
| Carbohydrates | 30g | 10% |
| Protein | 18g | 36% |
| Fat | 22g | 34% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 12g | 71% |
| Cholesterol | 50mg | 17% |
| Sodium | 871mg | 36% |
| Fiber | 6g | 24% |
| Sugar | 3g | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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