Real Recipes From Real Home Cooks ®

red beans and rice - slow cooker

Recipe by
Francine Lizotte
Surrey South, BC

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

yield 8 servings
prep time 15 Min
cook time 7 Hr
method Slow Cooker Crock Pot

Ingredients For red beans and rice - slow cooker

  • 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 lg
    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 lg
    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

How To Make red beans and rice - slow cooker

  • 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
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