Slow Cooker Red Beans and Rice with Chicken Sausage
User Reviews
4.6
-
Prep Time
10 mins
-
Cook Time
5 hrs
-
Total Time
5 hrs 10 mins
-
Servings
8 servings
-
Course
Main Course
-
Cuisine
American
Slow Cooker Red Beans and Rice with Chicken Sausage
Description
Slow Cooker Red Beans and Rice with Chicken Sausage uses canned kidney beans left undrained, combined with diced onion and green bell pepper for aromatic base flavors. Garlic, bay leaf, dried thyme, kosher salt, and a substantial amount of black pepper create a savory and mildly spicy profile. The beans and vegetables cook together in a slow cooker for several hours to meld flavors and soften textures.
Precooked kielbasa or chicken sausage slices are added near the end to heat through without overcooking. The dish is traditionally served over freshly cooked brown rice, white rice, or quinoa, which balance the hearty, well-seasoned beans and sausage.
The coarse black pepper contributes significantly to the spice level, so it can be adjusted by quantity or type. The recipe also adapts to pressure cooker use by shortening cooking time and pressure releasing before warming the sausage.
Ingredients
- 1 cup onion diced, yellow or white
- 1 medium green bell pepper diced
- 4 cans cans (15-ounces each) Kidney Beans undrained
- 1 teaspoon kosher salt coarse
- 2 teaspoons black pepper coarse or freshly cracked; see note
- 2 bay leaf
- ½ teaspoon thyme dried
- 2-3 cloves garlic finely minced
- 1 ½ pounds kielbasa sliced (see note, or chicken sausage
- brown rice hot cooked; or white rice or quinoa for serving
Instructions
- Combine all the ingredients except the kielbasa/sausage in a medium slow cooker and give it a good stir. Cook on high for 4-5 hours or on low for 7-8 hours. Add the sausage and cook until warmed through (anywhere from 20 minutes to another hour).
- Add additional salt to taste before serving. Serve over hot, cooked rice (white or brown) or quinoa.
Notes
- For sausages, use precooked types like kielbasa or chicken sausage sliced into rounds.
- Adjust black pepper amount to taste; start with less if desired and add more before serving.
- Serve the bean and sausage mixture over hot cooked rice or quinoa to complete the meal.
- This recipe can be adapted to a pressure cooker by cooking beans and vegetables under high pressure for 20 minutes then adding sausage and heating through using the sauté setting.
- Nutrition facts are based on sausage and bean mixture only, not including rice or quinoa.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1 Serving | |
| Calories | 454kcal | 23% |
| Carbohydrates | 56g | 19% |
| Protein | 32g | 64% |
| Fat | 13g | 20% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 60mg | 20% |
| Sodium | 1167mg | 49% |
| Fiber | 16g | 64% |
| Sugar | 3g | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
You'll Also Love
