Red Beans and Rice Slow Cooker Recipe

Name: Red Beans and Rice Slow Cooker
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound Andouille Sausage, Halved Lengthwise And Sliced Into Half-moons; 1 whole Onion, Chopped; 1 whole Green Bell Pepper, Seeded And Chopped; 1 whole Stalk Of Celery, Chopped; 4 cloves Garlic, Minced; 1 teaspoon Dried Oregano; 1/2 teaspoons Dried Thyme; 1 teaspoon Salt; 1 teaspoon Cracked Black Pepper; 5 cups Low Sodium Chicken Broth; 1 pound Dried Red Kidney Beans, Rinsed And Picked Over; 1 whole Bay Leaf; 1- 1/2 cup Long Grain Rice; 2 cups Water; Optional Garnishes: Shredded Cheddar Cheese, Chopped Chives And Sour Cream. My Favorite Topping Is A Splash Of Red Wine Vinegar

Servings: persons

1 pound Andouille Sausage, Halved Lengthwise And Sliced Into Half-moons
1 whole Onion, Chopped
1 whole Green Bell Pepper, Seeded And Chopped
1 whole Stalk Of Celery, Chopped
4 cloves Garlic, Minced
1 teaspoon Dried Oregano
1/2 teaspoons Dried Thyme
1 teaspoon Salt
1 teaspoon Cracked Black Pepper
5 cups Low Sodium Chicken Broth
1 pound Dried Red Kidney Beans, Rinsed And Picked Over
1 whole Bay Leaf
1- 1/2 cup Long Grain Rice
2 cups Water
Optional Garnishes: Shredded Cheddar Cheese, Chopped Chives And Sour Cream. My Favorite Topping Is A Splash Of Red Wine Vinegar

1
Heat sausage in a Dutch oven over medium heat until fat renders and sausage is browned, about 8 minutes.
2
Using slotted spoon, transfer sausage to a paper towel-lined plate or container.
3
Cover and refrigerate.
4
Cook chopped onion, bell pepper and celery in sausage fat until softened, about 5 minutes.
5
Stir in garlic, oregano, thyme, salt and pepper and cook until fragrant, about 30 seconds.
6
Add broth, beans, and bay leaf and bring to a low boil, then reduce heat and simmer, covered, until beans are just beginning to soften, about 20 minutes.
7
Transfer the mixture to your slow cooker.
8
Cover and cook on low until beans are completely tender, 4 to 5 hours (3 to 4 hours on high).
9
At that point, stir sausage into slow cooker, cover and cook on high until heated through, 10 minutes.
10
Season with more salt and pepper to taste.
11
Cook rice according to package instructions.
12
Serve beans over rice with optional shredded cheddar cheese, chopped chives and sour cream.
13
My favorite topping is a splash of red wine vinegar... its delicious!
14
Enjoy!

760

kcal

Calories

Fat

Carbs

106

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 pound Andouille Sausage, Halved Lengthwise And Sliced Into Half-moons, 1 whole Onion, Chopped, 1 whole Green Bell Pepper, Seeded And Chopped, 1 whole Stalk Of Celery, Chopped, and more.

Yes, Red Beans and Rice Slow Cooker falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Red Beans and Rice Slow Cooker

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions