Jan 20, 2020

Slow Cooker Red Beans and Rice

This Red Beans and Rice Stew is creamy, smoky, spicy, and satisfying. It will take you on a mini vacation to Louisiana.


I received product for this post from Camellia Brand. All opinions and text are my own. #NationalSlowCookerMonth

Slow Cooker Red Beans and Rice




Red beans and rice is a traditional Monday night dinner in New Orleans. It's a great dish to simmer all day and a dinner to look forward to on the first day of the work week, or any day of the week.

Happy National Slow Cooker Month! About 20 bloggers have gathered together to celebrate, organized by Ashley of Cheese Curd in Paradise. After the recipe, be sure to check out our giveaway (yes, prizes!).

To celebrate, I made these beans in my slow cooker. It was so easy! Plus, instead of making the rice separately, you just stir in some instant rice during the last 20 minutes to incorporate it into the stew.

Making red beans and rice in the slow cooker results in such a creamy dish, and the spicy sausage infuses the sauce with a delicious smokiness.


Crockpot Slow Red Beans and Rice




Shopping list to make Slow Cooker Red Beans and Rice:

  • Chopped onions
  • Celery
  • Garlic
  • Thyme, dried or fresh, bay leaves, paprika, and cayenne pepper
  • Chicken broth
  • Dried red kidney beans. I used Camellia Brand red beans, from one of our prize sponsors. 
  • Andouille or other spicy smoky sausage
  • Green bell peppers
  • Instant white rice
  • Scallions for garnish


Crockpot Slow Red Beans and Rice with sausage




How to Make Slow Cooker Red Beans and Rice:


This slow cooker stew is almost a "set it and forget it" recipe. There is very little prep besides simply adding the ingredients to the slow cooker. 

You will have to chop some onions, celery, and green bell peppers (the Cajun holy trinity), rinse the beans, and slice the sausage, but you can do this the night before and save them in the refrigerator. 

Before adding all of the ingredients to the slow cooker, you microwave the chopped onions, celery, garlic, and the herbs and spices for just five minutes. 

Next, you add all of the rest of the ingredients except the bell peppers and rice, set the slow cooker on high, and cook for 8 to 10 hours. 

Finally, once the beans are tender, you add the bell peppers and rice and cook on high for an additional 20 minutes. 


More Slow Cooker Recipes for National Slow Cooker Month: 





Slow Cooker Red Beans and Rice


Slow cooker red beans and rice is so creamy, smoky, comforting, and delicious. It's a wonderful welcome home meal at the end of a long day. 

After the recipe, be sure to enter to win some pretty cool prizes from our sponsors, including 25 pounds of dried beans from Camellia Brand.

Crockpot Red Beans and Rice with andouille sausage




Slow Cooker Red Beans and Rice


Slow Cooker Red Beans and Rice
Yield: 6 servings
Author:
This Red Beans and Rice Stew is creamy, smoky, spicy, and satisfying. It will take you on a mini vacation to Louisiana.

ingredients:

  • 2 onions, finely diced
  • 1 celery stalk, finely chopped
  • 6 cloves of garlic, peeled and minced
  • 2 tablespoons vegetable oil
  • 3 teaspoons fresh thyme, minced
  • 2 teaspoons paprika
  • 1/2 teaspoon cayenne pepper
  • 4 cups chicken broth
  • 4 cups water
  • 1 pound dried red kidney beans, rinsed and picked over
  • 1 pound spicy andouille sausage (or other smoked spicy sausage), cut into 1/2 inch slices
  • 2 bay leaves
  • 2 green bell peppers, stems and seeds removed, cut into 1/2 inch dice
  • 1/2 cup instant rice
  • 3 scallions, thinly sliced
  • Salt and pepper and red wine vinegar to taste

instructions:

How to cook Slow Cooker Red Beans and Rice

  1. In a medium glass bowl, microwave the onions, celery, garlic, oil, thyme, paprika, and cayenne pepper for five minutes, stirring halfway through, until softened. Add the mixture to the slow cooker.
  2. Add the broth, water, beans, sausage, and bay leaves, and stir. 
  3. Cover and cook on high for 8 to 10 hours, until the beans are fully cooked and tender. 
  4. Remove the bay leaves from the slow cooker and add the bell peppers and rice. Cover and cook for an additional 20 minutes on high. 
  5. Add the scallions. 
  6. Stir in salt, pepper, and red wine vinegar to taste. 
Calories
434.89
Fat (grams)
27.24
Sat. Fat (grams)
7.59
Carbs (grams)
31.11
Fiber (grams)
7.23
Net carbs
23.88
Sugar (grams)
4.83
Protein (grams)
18.25
Sodium (milligrams)
1313.23
Cholesterol (grams)
49.44
beans, slow cooker, red beans and rice
Main dish, stew
American

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Created using The Recipes Generator

This recipe was adapted from The Complete Slow Cooker: From Appetizers to Desserts from America's Test Kitchen (affiliate link)

a Rafflecopter giveaway



Contest runs 1/20/2020 at 12:00 a.m. till 1/27/2020 at 11:59 p.m. The prize packages will be sent directly from the giveaway sponsors. Bloggers are not responsible for prize fulfillment. Winners have 24 hours to respond once notified by email, or they forfeit the prize and an alternate winner will be chosen. The #NationalSlowCookerMonth bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members living in the household cannot enter or win the giveaway. Entries will be verified. No purchase necessary. Void where prohibited by law. Must be 18 years of age or older to enter giveaway and contest is open only to US residents. This promotion is in no way sponsored, endorsed, administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #NationalSlowCookerMonth posts or entry. Thank you to our sponsors Banza, Camellia, and Rhodes for providing prizes.

17 comments:

  1. I don't know what I thought red beans and rice was but I certainly didn't expect this lovely and delicious sounding stew!!! I was expecting more of a side dish like my black beans and rice, I guess.

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    Replies
    1. Thanks Wendy. It's definitely a main dish!

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  2. This is not what I pictured either when I read "red beans and rice" and I absolutely will be making this!

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  3. We all love red beans and rice in our house. Cook 'em low and slow until everything mushes together. YUM! And you don't even have to wait for laundry day to make them (it's a New Orleans tradition that women made this on Monday while they were busy doing laundry).

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  4. I love, love, love red beans and rice! Yours looks really good and making it in the slow cooker is even better.

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  5. I love that you cook some of the ingredients in the microwave first...a great busy weekday shortcut! This sounds amazing!

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  6. This is such a classic! I love seeing how everyone makes it differently. Yours sounds delicious!

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  7. This looks delicious! I have not made red beans and rice before, and it looks like an amazing comfort food dinner.

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  8. I am very much looking forward to trying your recipe! It looks so wonderful, and I think I have everything I need in the pantry and fridge!

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  9. These look so comforting. Perfect for cold weather and the slow cooker!

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I would love to hear from you!