Slow Cooker Red Beans and Rice Recipe
User Reviews
4.7
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Prep Time
10 mins
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Cook Time
4 hrs
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Total Time
4 hrs 10 mins
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Servings
10
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Calories
502 kcal
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Course
Main Course
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Cuisine
American
Slow Cooker Red Beans and Rice Recipe
Description
This Slow Cooker Red Beans and Rice recipe uses canned red kidney beans paired with smoked sausage and aromatic vegetables such as celery, bell pepper, and onion. The ingredients simmer together in the slow cooker with garlic, Worcestershire sauce, salt, and chili powder, allowing the flavors to meld over four hours on high heat. The resulting bean mixture is richly flavored and slightly spicy, complemented by the smoky undertones from the sausage.
The dish is served over rice cooked separately according to package directions, which balances the seasoning and provides a neutral base. The optional garnish of chopped green onions and fresh parsley introduces a bright fresh contrast to the dish. This comforting, one-pot style meal is substantial enough for lunch or dinner.
Substitutions such as spicier andouille sausage are suggested to vary heat levels. The recipe yields multiple servings, and leftovers store well in the refrigerator for up to six days or can be frozen for three months. Proper cooling and airtight containers ensure quality preservation when storing or freezing.
Ingredients
- 2 (15-ounce cans) red kidney beans drained
- 1 (15-ounce can) red kidney beans undrained
- 1/2 /2 pound smoked sausage thinly sliced (andouille or smoked)
- 3 talks celery chopped
- 1 medium bell pepper seeded and chopped
- 1 medium onion chopped
- 2 cloves garlic minced
- 1 tablespoon Worcestershire sauce or coconut aminos
- ½ teaspoon kosher salt
- ¼ teaspoon chili powder
- 4 cups long grain rice uncooked
Optional Garnish
- green onions chopped, for garnish
- parsley chopped, for garnish, fresh
Instructions
- Add red kidney beans, smoked sausage, celery, bell pepper, onion, garlic, Worcestershire sauce, salt, and chili powder to a 6-quart slow cooker. Set on high setting and cook for 4 hours.
- Cook rice according to package directions.
- Serve red beans over top of the cooked rice. Top with fresh green onions and parsley.
Notes
- Spicy andouille sausage can be substituted to add heat to the dish if desired.
- Stone House Seasoning (1 1/2 teaspoons) may replace garlic and salt components for a different flavor profile.
- Store leftovers in airtight containers in the refrigerator for up to 5-6 days for best freshness.
- To freeze, cool completely and portion beans and rice separately into freezer-safe containers. Freeze up to 3 months and thaw overnight in the refrigerator before reheating.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 502 kcal
% Daily Value*
| Calories | 502kcal | 25% |
| Carbohydrates | 89g | 30% |
| Protein | 18g | 36% |
| Fat | 7g | 11% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 16mg | 5% |
| Sodium | 354mg | 15% |
| Potassium | 826mg | 18% |
| Fiber | 8g | 32% |
| Sugar | 2g | 4% |
| Vitamin A | 115IU | 2% |
| Vitamin C | 13.2mg | 15% |
| Calcium | 77mg | 8% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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