PREP TIME: 10 MINS | COOK TIME: 3 HRS 30 MINS | SERVINGS: 10
Easily whip up one of the most loved traditional dishes in your slow cooker. This slow-cooker version of red beans and rice is one of the best creations! Growing up, I always love red beans and rice. My mom made the best take of this orthodox dish. And I’m pretty sure she’ll also love this adaptation.
Today, we all opt for easy and fast especially on regular days where we have little to no time spending in the kitchen. It’s where recipes like this come in handy. It takes less than ten minutes to toss everything in the slow cooker. After setting the time, you can just walk away and move on with your busy lives. No more babysitting or cramming in the kitchen. When your back, all you need to do is serve and enjoy!
Ingredients
2 15-oz. cans red kidney beans, drained
1 15-oz. can red kidney beans, undrained
1/2 lb smoked sausage thinly sliced (andouille or smoked)
3 celery ribs chopped
1 green bell pepper chopped
1 medium onion chopped
2 garlic cloves minced
1 tbsp Worcestershire sauce
½ tsp kosher salt
¼ tsp chilli powder
4 c. uncooked long grain rice
green onions chopped, for garnish
fresh parsley chopped, for garnish
How to make Slow Cooker Red Beans and Rice Recipe
Step 1: To a 6-quart slow cooker, add the red kidney beans, smoked sausage, celery, bell pepper, onion, garlic, Worcestershire sauce, salt, and chilli powder. Put the lid on and set to cook for 4 hours on a high setting.
Step 2: When almost ready to serve, cook the rice following the package directions.
Step 3: Overcooked rice, serve the red beans, and garnish with some fresh green onions and parsley. Enjoy!
Note:
This recipe is mild with smoked sausage. If you want to make it spicier, simply use spicy andouille sausage.
Nutritional Facts:
Calories: 502kcal | Carbohydrates: 89g | Protein: 18g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 16mg | Sodium: 354mg | Potassium: 826mg | Fiber: 8g | Sugar: 2g | Vitamin A: 115IU | Vitamin C: 13.2mg | Calcium: 77mg | Iron: 4mg
Ingredients
- 2 15-oz. cans red kidney beans, drained
- 1 15-oz. can red kidney beans, undrained
- 1/2 lb smoked sausage thinly sliced (andouille or smoked)
- 3 celery ribs chopped
- 1 green bell pepper chopped
- 1 medium onion chopped
- 2 garlic cloves minced
- 1 tbsp Worcestershire sauce
- ½ tsp kosher salt
- ¼ tsp chilli powder
- 4 c. uncooked long grain rice
- green onions chopped, for garnish
- fresh parsley chopped, for garnish
Instructions
Step 1: To a 6-quart slow cooker, add the red kidney beans, smoked sausage, celery, bell pepper, onion, garlic, Worcestershire sauce, salt, and chilli powder. Put the lid on and set to cook for 4 hours on a high setting.
Step 2: When almost ready to serve, cook the rice following the package directions.
Step 3: Overcooked rice, serve the red beans, and garnish with some fresh green onions and parsley. Enjoy!
Notes
This recipe is mild with smoked sausage. If you want to make it spicier, simply use spicy andouille sausage.
