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    You are here: Home / Main Dishes / Slow Cooker Red Beans and Rice

    Slow Cooker Red Beans and Rice

    February 6, 2015 by Danelle 8 Comments

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    SLOW COOKER RED BEANS AND RICE — Red beans and andouille sausage, slow cooked and served over hot cooked rice, with a green onion garnish.


    Slow Cooker Red Beans and Rice

    I have never been to New Orleans. Actually, not even Louisiana. So if I’ve done this wrong, forgive me. But this Slow Cooker Red Beans and Rice is really, really good. And so comforting.

    A few things I changed from the original recipe: I left out the celery, because I knew my kids wouldn’t eat it. So feel free to add it back in if you’d like.

    As someone who grew up in Louisiana, I have to say, pretty good job…..this didn’t stray too far from some good Cajun cooking. ~ Gwen

    And I doubled the amount of sausage. So maybe now we should call it Red Beans and Sausage and Rice. I’m good with that.

    You do definitely need to boil your beans first, or they’ll never get done in the slow cooker. And do cook it on high, at least until the beans are done. Then go ahead and turn it down if you aren’t going to eat it right away.

    Slow Cooker Red Beans and Rice

    Also, andouille sausage is fairly spicy, so keep that in mind if and when you add the jalapeno and cayenne pepper. You could also use a milder version of smoked sausage if you like.

    This does make enough to feed an army, so feel free to half the recipe. It freezes well too.

    I don’t mind leftovers either. I’d happily eat this red beans and rice for lunch for several days, so it doesn’t bother me at all to have leftovers.

    If you’re looking for a delicious, hearty meal to celebrate Mardis Gras, this Slow Cooker Red Beans and Rice recipe would be perfect.

    But don’t wait for a holiday to make it. This dish is delicious any time of year!


    Be sure to save this Slow Cooker Red Beans and Rice recipe to your favorite Pinterest board for later.


    Slow Cooker Red Beans and Rice


    Here’s what you’ll need to make Slow Cooker Red Beans and Rice


    • Red beans
    • Andouille sausage
    • Chicken broth
    • Produce: onions, garlic, jalapeno, green onions
    • Tomato paste
    • Spices: salt and pepper, cayenne pepper, thyme, oregano
    • Rice
    Continue to Content
    Slow Cooker Red Beans and Rice

    Red Beans and Rice (Slow Cooker)

    Yield: 8-10 servings
    Prep Time: 10 minutes
    Cook Time: 8 hours
    Total Time: 8 hours 10 minutes

    Red beans and andouille sausage, slow cooked and served over hot cooked rice, with a green onion garnish.

    Ingredients

    • 1 pound dried red beans
    • 1 1/2 to 2 pounds andouille sasage, sliced
    • 6 cups chicken broth
    • 1 medium onion, diced
    • 1 small jalapeno, seeded and diced (optional)
    • 3-4 cloves garlic, minced
    • 1 (6 oz.) can tomato paste
    • 1 teaspoon salt
    • 1/2 teaspoon black pepper
    • 1/4 teaspoon cayenne pepper
    • 1 teaspoon dried thyme
    • 1 teaspoon dried oregano
    • Hot cooked rice, for serving
    • Green onions, for garnish

    Instructions

    1. Rinse and drain beans. Place in a medium saucepan and cover with water by 2 inches.
    2. Bring beans to a boil on the stove top. Remove from heat. Cover and let stand 1 hour.
    3. Place the remaining ingredients, except for the rice and green onions, in a slow cooker. Cover and turn to high.
    4. When the beans have soaked for one hour, drain and add to the slow cooker. Continue cooking on high for 7-8 hours, or until beans are tender.
    5. Serve over rice. Garnish with green onions.

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    Nutrition Information:
    Yield: 10 Serving Size: 1
    Amount Per Serving: Calories: 389Total Fat: 26gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 58mgSodium: 1528mgCarbohydrates: 21gFiber: 4gSugar: 4gProtein: 17g

    Did you make this recipe?

    Please leave a comment, or tag @LetsDish on Instagram.

    © Danelle
    Cuisine: Cajun / Category: Main Dishes

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    Who Dished It Up First: Adapted from My Recipes

    Reader Interactions

    Comments

    1. Gwen

      September 23, 2016 at 6:45 pm

      As someone who grew up in Louisiana, I have to say, pretty good job. Although there’s no need to worry about authenticity when creating your own recipes for your own blog, this didn’t stay too far from some good Cajun cooking.
      i do like that you doubled the sausage. that’s something i usually have to do in recipes to appease my carnivorous husband. and it’s nice that if i made this dish i wouldn’t have to compensate all the other ingredients myself.

      Reply
    2. Judy Zumstein

      January 25, 2017 at 9:57 am

      iI cannot find china doll red beans in Tennessee. Does anyone know of a store that sells them? Not even our Kroger, or Food City sells them. Would be nice if someone would sent me some.LOL

      Reply
    3. Shirley

      February 05, 2019 at 1:51 pm

      I tried this today and I have to say I hesitated before I added the tomato paste. I really wish I had omitted it. It gave the beans a strong tomato taste bordering on the sweet side and is missing the red beans and rice flavor. I wish there was a way to mask the taste of the tomato paste.

      Reply
    4. Janelle

      June 03, 2019 at 5:21 pm

      How do you know when the beans are done? I’d like to follow the advise of pre-cooking the beans and then leaving the crockpot on high at least until the beans are done. So whats the sign? What do I look for to know the beans are done?

      Reply
      • Danelle

        June 04, 2019 at 11:07 am

        You really have to taste them to know for sure.

        Reply
    5. janet wappel

      November 07, 2019 at 11:55 am

      This looks so good! So, when you doubled the sausage, did you use 3-4 lbs.? Thank you.

      Reply
    6. janet

      November 16, 2020 at 8:34 pm

      Do the red beans have a specific name? I looked at the dried beans in our grocery store and all they had were Pinto beans? Is that what you’re supposed to use in this recipe? Thank you!

      Reply
      • Danelle

        November 17, 2020 at 2:06 pm

        I use kidney beans.

        Reply

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