Slow Cooker Red Beans and Rice -

Slow Cooker Red Beans served in a white bowl garnished with fresh herbs and a side of rice, illustrating the final delicious meal made from the recipe.

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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Prep Time20

Cook Time8

Servings:8

Course:Main Course

Cuisine:Cajun, South American

Calories:450

Ingredients Equipment Method Notes

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

Equipment

slow cooker
Skillet
Cutting Board
Knife
rice cooker

Method

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.