Best 9 Slow Cooker Red Beans And Rice Recipes

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Indulge in the hearty goodness of Red Beans and Rice, a classic Louisiana dish that embodies the essence of comfort food. This delightful dish is a symphony of flavors, combining tender red beans, aromatic rice, and a medley of savory spices. It's a versatile dish that can be enjoyed on its own, served over fluffy white rice, or spooned over a bed of greens. Whether you're a seasoned home cook or a novice in the kitchen, this recipe is sure to satisfy your craving for a delicious and satisfying meal.

This article offers a comprehensive guide to preparing Red Beans and Rice, with variations to suit your preferences and dietary needs. You'll find a traditional recipe that captures the authentic flavors of Louisiana, a vegetarian version that swaps beans for hearty vegetables, and a slow-cooker variation that allows you to savor the flavors without spending hours in the kitchen. Each recipe includes step-by-step instructions, a list of easily accessible ingredients, and helpful tips to ensure your dish turns out perfectly. So, gather your ingredients and get ready to embark on a culinary journey that will leave you craving for more.

Here are our top 9 tried and tested recipes!

SLOW COOKER RED BEANS AND RICE



Slow Cooker Red Beans and Rice image

Provided by Valerie Bertinelli

Categories     side-dish

Time 8h20m

Yield 8 to 10 servings

Number Of Ingredients 17

1 pound dried red beans
1/2 pound andouille sausage, chopped
3 ribs celery, chopped
1 smoked ham shank
1 medium onion, chopped
1 large green bell pepper, chopped
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon garlic powder
1/2 teaspoon cayenne
1/2 teaspoon onion powder
1/2 teaspoon paprika
1/2 teaspoon brown sugar
Kosher salt
4 cups chicken stock
8 cups cooked long-grain white rice, for serving
4 scallions, chopped

Steps:

  • In a slow cooker, combine the beans, andouille, celery, ham shank, onions, bell peppers, chili powder, cumin, garlic powder, cayenne, onion powder, paprika, brown sugar and 2 teaspoons salt. Add the chicken stock and 2 cups water and stir to mix.
  • Cook on the high setting until the beans are tender, 6 to 8 hours. Season with salt. Serve with rice, topped with scallions.

SLOW COOKER RED BEANS AND RICE



Slow Cooker Red Beans and Rice image

Born and raised in Louisiana, this is a Monday staple. Red kidney beans slow cooked with smoked sausage served over rice with cornbread on the side. Yum!

Provided by DaleAnn82

Categories     Side Dish     Beans and Peas

Time 8h15m

Yield 8

Number Of Ingredients 9

6 cups water
1 (16 ounce) package dry kidney beans
12 ounces smoked sausage, sliced
1 onion, chopped
1 green bell pepper, chopped
1 stalk celery, chopped, or to taste
2 cloves garlic, minced, or to taste
1 bay leaf
salt and pepper to taste

Steps:

  • Combine water, kidney beans, sausage, onion, green bell pepper, celery, garlic, and bay leaf in the bowl of a slow cooker and stir to combine. Set slow cooker to Low and cook for at least 8 hours. Remove bay leaf and discard. Season with salt and ground black pepper to taste.

Nutrition Facts : Calories 370.6 calories, Carbohydrate 39 g, Cholesterol 28.9 mg, Fat 14.2 g, Fiber 9.3 g, Protein 22.6 g, SaturatedFat 4.9 g, Sodium 675.6 mg, Sugar 3.7 g

SLOW COOKER RED BEANS AND RICE



Slow Cooker Red Beans and Rice image

This slow cooker version of New Orleans-style red beans requires about 20 minutes to toss together in the morning and can be ready to eat when you walk in the door after work. Creamy and comforting, it is traditionally flavored with a leftover pork bone, so if you happen to have one, feel free to throw that in instead of a ham hock. And if you have a favorite Cajun or Creole spice mixture on hand, use 1 heaping tablespoon of it in place of the sage, cayenne, garlic, onion and paprika powders, and taste before adding any salt, as seasoning blends contain a varying amount of sodium. Adding hot sauce at the end is key: The best kind to use is a vinegary, cayenne-based, Louisiana-style sauce, like Crystal, Louisiana brand or Tabasco. (Here is a vegan version of this recipe.)

Provided by Sarah DiGregorio

Categories     dinner, beans, sausages, main course

Time 7h30m

Yield 6 servings

Number Of Ingredients 19

2 tablespoons vegetable oil
1 large yellow onion, finely chopped
Kosher salt and black pepper
3 celery stalks, finely chopped
1 green bell pepper, finely chopped
10 garlic cloves, finely chopped
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon sweet paprika
1/2 to 1 teaspoon ground cayenne, plus more to taste
1/2 teaspoon ground sage (optional)
1 pound dried red kidney beans, soaked overnight
3 dried bay leaves
3 sprigs fresh thyme or 1 teaspoon dried thyme
12 ounces smoked pork sausage, preferably Andouille, sliced into 1-inch-thick coins
1 smoked ham hock (about 10 ounces)
Cooked rice, for serving
Sliced scallions, for serving
Louisiana-style hot sauce, for serving

Steps:

  • Heat the oil in a large (12-inch) skillet over medium. Add the onion, season with salt, and cook, stirring, until the onion is limp and translucent, 6 to 8 minutes. Add the celery and bell pepper and cook, stirring occasionally, until softened, 5 to 8 minutes. Add the chopped garlic, garlic powder, onion powder, paprika, cayenne and sage (if using); grind in a generous amount of black pepper and add 3/4 teaspoon salt. Stir well to combine all the ingredients, then remove from the heat and scrape the mixture into a 6- to 8-quart slow cooker.
  • Add the beans, bay leaves, thyme, sausage, ham hock and 6 cups water. Cook on high until the beans are very tender and creamy, about 7 hours.
  • If your beans are not bubbling at all by the time they are done cooking, turn the heat up to high and let them bubble for about 10 minutes, to make them easier to digest.
  • Before serving, add salt or cayenne to taste. Using a fork or the back of a spoon, mash some of the beans against the side of the slow cooker to make the mixture slightly creamy. (It will continue to thicken as it sits.) Discard the bay leaves and thyme sprigs; you can pick the meat off the ham hock if you like. Top the beans with hot cooked rice and scallions; serve with hot sauce.

VEGAN SLOW COOKER RED BEANS AND RICE



Vegan Slow Cooker Red Beans and Rice image

This vegan version of New Orleans-style red beans and rice omits the sausage and ham hock, and instead adds smoked paprika, miso and soy sauce for a savory, rounded flavor. If you have a favorite Cajun or Creole spice mixture on hand, use 1 heaping tablespoon of it in place of the sage, cayenne, garlic, onion powders and sweet paprika, and taste before adding any salt, as seasoning blends contain a varying amount of sodium. These vegan beans are not as creamy as the ones made with pork, so smash a few against the side of the pot before serving to thicken the liquid. Serve with hot sauce, preferably a vinegary, cayenne-based Louisiana-style sauce like Crystal, Louisiana brand or Tabasco.

Provided by Sarah DiGregorio

Time 7h30m

Yield 6 servings

Number Of Ingredients 20

1/4 cup vegetable oil
1 large yellow onion, finely chopped
Kosher salt and black pepper
3 celery stalks, finely chopped
1 green bell pepper, finely chopped
10 garlic cloves, finely chopped
1 heaping tablespoon white or yellow miso paste
2 teaspoons smoked paprika
1 teaspoon sweet paprika
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 to 1 teaspoon ground cayenne, plus more to taste
1/2 teaspoon ground sage (optional)
1 pound dried red kidney beans, soaked overnight
3 dried bay leaves
3 fresh thyme sprigs or 1 teaspoon dried thyme
1 teaspoon soy sauce
Cooked rice, for serving
Sliced scallions, for serving
Louisiana-style hot sauce, for serving

Steps:

  • Heat the oil in a large (12-inch) skillet over medium. Add the onion, season with salt, and cook, stirring, until the onion is limp and translucent, 6 to 8 minutes. Add the celery and bell pepper and cook, stirring occasionally, until softened, 5 to 8 minutes. Add the chopped garlic, miso paste, smoked paprika, sweet paprika, onion powder, garlic powder, cayenne and sage, if using. Grind in a generous amount of black pepper and add 3/4 teaspoon salt. Stir to combine until the miso has dissolved, then remove from the heat and scrape the mixture into a 6- to 8-quart slow cooker. Add the beans, bay leaves, thyme and 6 cups water. Cook on high until the beans are very tender and creamy, about 7 hours.
  • If your beans are not bubbling at all by the time they are done cooking, turn the heat up to high and let them bubble for about 10 minutes, to make them easier to digest.
  • Before serving, add the soy sauce, and season to taste with salt and cayenne. Using a fork or the back of a spoon, mash some of the beans against the side of the slow cooker to make the mixture slightly creamy. (It will continue to thicken as it sits.) Discard the bay leaves and thyme sprigs. Top the beans with hot cooked rice and scallions; serve with hot sauce.

SLOW COOKER COCONUT RED BEANS AND RICE



Slow Cooker Coconut Red Beans and Rice image

This is a Stephanie O'Dea Slow Cooker recipe and it is very easy way to make delicious Caribbean Red Beans and Rice. Creamy and flavorful. Wants me to go out and buy a parrot.

Provided by mandabears

Categories     Caribbean

Time 8h15m

Yield 8 serving(s)

Number Of Ingredients 9

onion, finely diced
1 cup small dried red beans
2 garlic cloves, minced
1 teaspoon red pepper flakes
14 1/2 ounces coconut milk (full fat is best. If you prefer to use low fat, add a drop or two of coconut extract to intensify th)
3 cups chicken broth
1 1/2 cups long grain basmati rice
1/2 teaspoon kosher salt
2 limes, cut in wedges (optional)

Steps:

  • Use a 4 quart slow cooker.
  • Sort beans and soak overnight in water to cover.
  • In the morning drain the water and dump the beans in a large pot of fresh water.
  • Boil rapidly on the stovetop for at least 10 minutes before draining and putting in the crockpot.
  • Per Stephanie O'Dea Red beans MUST be boiled on the stovebefored being added to the slow cooker to kill a possible toxin that occurs naturally.
  • Add onion, garlic and red pepper flakes.
  • Pour in the entire can of coconut milk(the creamy stuff, too) and chicken broth.
  • Stir in raw rice and kosher salt.
  • Cover and cook on low for 8-10 hours or until beans are bite tender.
  • Before eating, squeeze on a bit of lime juice.
  • "These are some killer beans. I loved how everything cooked together in one pot and how coconuty the rice tasted. My grandma took home in a big Tupperware and reported back that they froze and reheated quite well(she nuked to reheat).".

SLOW COOKER RED BEANS AND RICE



Slow Cooker Red Beans and Rice image

Provided by Claire Robinson

Time 20h15m

Yield 6 servings

Number Of Ingredients 7

1/2 cup finely chopped onion
2 cloves garlic, minced
1/2 pound smoked Creole seasoned sausage (andouille), cut into small pieces
2 cups dried red beans, soaked overnight and drained
1 quart water
Kosher salt and freshly ground black pepper
Hot cooked rice (about 3 to 4 cups)

Steps:

  • In a slow cooker, combine the onion, garlic and sausage. Stir in the beans and water and season, to taste, with salt and pepper. Cover and cook on low heat until the beans are tender, about 7 1/2 hours (on high it takes between 3 1/2 to 4 hours). Remove 1/4 cup of beans from slow cooker; mash until smooth, then sir them stir back into slow cooker. Continue to cook for another 30 minutes on low or 15 minutes on high. Remove the beans from the cooker to a serving bowl. Serve over cooked rice and enjoy!

Nutrition Facts : Calories 270 calorie, Fat 4 grams, SaturatedFat 2 grams, Cholesterol 20 milligrams, Sodium 428 milligrams, Carbohydrate 40 grams, Fiber 16 grams, Protein 20 grams, Sugar 3 grams

SLOW COOKER RED BEANS AND RICE SOUP



Slow Cooker Red Beans and Rice Soup image

If you love the flavors of red beans and rice, combine the ingredients to make a filling and healthy soup!

Provided by Peach822

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Beans and Peas

Time 5h10m

Yield 8

Number Of Ingredients 10

4 ½ cups water
14 ounces smoked sausage (such as Healthy Choice®), quartered lengthwise and cut into 1/4-inch pieces
1 (15 ounce) can kidney beans, drained
1 red onion, chopped
2 ribs celery, chopped
2 cubes chicken bouillon (such as Knorr®)
1 teaspoon Cajun seasoning
½ teaspoon garlic salt
½ teaspoon dried thyme
¼ cup long-grain rice

Steps:

  • Combine water, sausage, kidney beans, onion, celery, chicken bouillon, Cajun seasoning, garlic salt, and thyme in a slow cooker.
  • Cook on High for 4 hours. Add rice and cook until rice is tender, about 1 hour more.

Nutrition Facts : Calories 270.3 calories, Carbohydrate 16 g, Cholesterol 33.9 mg, Fat 16.1 g, Fiber 3.8 g, Protein 14.7 g, SaturatedFat 5.7 g, Sodium 1336.1 mg, Sugar 1.9 g

SLOW-COOKER RED BEANS AND RICE



Slow-Cooker Red Beans and Rice image

Cajun seasoning and red pepper sauce add the right amount of zip to a classic rice and beans dish.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 8h15m

Yield 8

Number Of Ingredients 11

2 smoked pork hocks (about 1 1/4 pounds)
1 small onion, chopped ( 1/4 cup)
1 can (15 ounces) red beans, rinsed and drained
1 dried bay leaf
1 can (15 ounces) tomato sauce
1 tablespoon red pepper sauce
1 medium bell pepper, coarsely chopped ( 3/4 cup)
3 cups water
3 cups uncooked instant rice
2 teaspoons Cajun seasoning
1 pound fully cooked smoked sausage, cut lengthwise in half, then cut crosswise into 1-inch pieces

Steps:

  • Place pork hocks in 3- to 4-quart slow cooker. Top with onion, beans, bay leaf, tomato sauce, pepper sauce and bell pepper in order listed.
  • Cover and cook on low heat setting 8 to 9 hours.
  • About 30 minutes before serving, heat water to boiling in 2-quart saucepan over high heat. Remove from heat and stir in rice. Cover and let stand about 5 minutes or until water is absorbed. Fluff rice with fork before serving.
  • Meanwhile, remove pork from cooker; place on cutting board. Pull meat from bones, using 2 forks; discard bones and skin. Return pork to cooker. Stir in Cajun seasoning and sausage. Increase heat setting to high. Cover and cook 15 minutes or until sausage is heated through.
  • For each serving, place 1/2 cup rice in soup bowl and top with 3/4 cup red bean mixture.

Nutrition Facts : Calories 475, Carbohydrate 54 g, Cholesterol 55 mg, Fat 2, Fiber 5 g, Protein 22 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 1420 mg

RED BEANS AND RICE - SLOW COOKER



Red Beans and Rice - Slow Cooker image

This slow cooker recipe is another tasty Louisiana classic that everyone will love. This dish is comfort food at its best!

Provided by Francine Lizotte

Categories     Other Main Dishes

Time 7h15m

Number Of Ingredients 25

RED BEANS
1 lb dried red beans, rinsed
1/2 lb andouille sausages, sliced
1/2 lb smoked ham, diced
1 c white onions, finely diced
1 c celery ribs, finely diced
1/2 c green peppers, finely diced
1/2 c red peppers, finely diced
3 large cloves garlic, pressed
1 Tbsp chili powder
1/2 Tbsp creole seasoning
1/2 Tbsp brown sugar, such as demerara
1 tsp smoked paprika
1 tsp ground cumin
1/2 tsp cayenne pepper
1/2 tsp freshly ground black pepper (i always use mixed peppercorns), or more to taste
2 1/2 c low-sodium chicken broth
2 1/2 c low-sodium vegetable broth
2 large bay leaves
1/2 tsp ground himalayan sea salt, or to taste
RICE
2 1/2 c water
1 c long grain such as basmati, jasmine or american long-rice (washed and drained)
1 Tbsp butter
1 Tbsp green onions (green parts only), sliced

Steps:

  • 1. Place beans in a large bowl and cover with water; soak overnight. If you forget to do that, rinse beans well and discard any pebbles before placing them in a pot. Cover with cold water by 2-inches from the top and bring to a boil; cook for 5 minutes and let them sit for 1 hour before draining well.
  • 2. In a bowl of a slow cooker, combine all the ingredients including drained beans except salt and green onions. Set the temperature on "High" and cook for 7 hours.
  • 3. One hour before cooking time is over, press about 50% of beans mixture against the sides of the bowl to thicken the sauce with a wooden spoon or a potato masher. Before returning to cook for another hour, add salt and stir. After 7 hours if the consistency is not thick enough, continue cooking for another hour with the lid up.
  • 4. About 30 minutes before beans are ready, in a medium pot add water and bring to a boil. Stir in rice and butter. Cover and reduce heat to low; cook for 15 to 18 minutes. Remove from heat and let it stand 5 minutes.
  • 5. When time to serve, place cooked rice in the middle of a bowl, scoop bean mixture around it and sprinkle with green onions. If desired, add a few drops of hot sauce.
  • 6. To view this recipe on YouTube, click on this link >>>> https://www.youtube.com/watch?v=fiSR8lCzxl4

Tips for Making Slow Cooker Red Beans and Rice:

  • Use dried beans: Dried beans are more flavorful and economical than canned beans. Be sure to sort and rinse the beans before cooking.
  • Soak the beans: Soaking the beans overnight helps to reduce cooking time and makes them more digestible. If you don't have time to soak the beans, you can quick-soak them by boiling them for 1 minute, then removing them from the heat and letting them sit for 1 hour.
  • Use a flavorful base: The base of your red beans and rice is what will give it its flavor. Be sure to use a flavorful broth or stock, and add plenty of aromatics like onions, garlic, and celery.
  • Add some spice: Red beans and rice is a great dish to experiment with different spices. Try adding cumin, chili powder, or paprika to taste.
  • Don't overcook the rice: Rice is done cooking when it is tender and fluffy. Overcooked rice will be mushy and unpleasant.

Conclusion:

Slow cooker red beans and rice is a delicious and easy-to-make meal that is perfect for a busy weeknight. With a few simple tips, you can make a pot of red beans and rice that is flavorful, hearty, and satisfying. So next time you're looking for a quick and easy meal, give slow cooker red beans and rice a try.

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