Slow Cooker Red Beans and Rice
A hearty and flavorful Southern classic, this slow cooker red beans and rice recipe combines tender beans, savory sausage, and aromatic vegetables for a comforting meal that's both nutritious and delicious
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Servings:8
Calories:450kcal
Cost:$15
Equipment
- slow cooker
- Skillet
- rice cooker
Ingredients
- 1 pound dried red beans rinsed and sorted
- 1 large onion chopped
- 3-4 cloves garlic minced
- 1 bell pepper chopped
- 1 pound Andouille sausage or vegan sausage, sliced
- 1 teaspoon cayenne pepper adjust to taste
- 1 teaspoon dried thyme
- 1 bay leaf
- 6-8 cups chicken or vegetable broth
- Salt and pepper to taste
- 3 cups white or brown rice uncooked
Instructions
- In a skillet over medium heat, sauté chopped onions, garlic, and bell pepper until soft, about 5 minutes.
- Add sliced sausage to the skillet and cook until slightly browned, about 3-4 minutes.
- Transfer the sautéed mixture to the slow cooker.
- Add the rinsed red beans to the slow cooker.
- Stir in cayenne pepper, thyme, and bay leaf.
- Pour in enough broth to cover all ingredients, typically 6-8 cups.
- Cover and set the slow cooker to low. Cook for 7-8 hours, or until beans are tender.
- About 30 minutes before serving, prepare rice according to package instructions.
- Taste the bean mixture and adjust seasoning with salt and pepper as needed.
- Serve the red beans over cooked rice in individual bowls.
Notes
- For a vegetarian version, use vegan sausage and vegetable broth.
- The spiciness can be adjusted by varying the amount of cayenne pepper.
- Leftover red beans and rice can be refrigerated for up to 5 days or frozen for up to 3 months.
- This dish is an excellent source of protein and fiber, supporting digestive health.
Nutrition
Serving:1.5cup |Calories:450kcal |Carbohydrates:65g |Protein:25g |Fat:12g |Sodium:800mg |Fiber:15g