Slow Cooker Red Beans And Rice Recipe

Name: Slow Cooker Red Beans And Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound dried red kidney beans; 1 tablespoon olive oil; 1 pound andouille sausage, quartered lengthwise and cut crosswise into 3/4-inch pieces; 1 1/2 cups chopped onion; 1 1/2 cups chopped poblano chile; 1 cup diced celery; 2 tablespoons chopped fresh thyme; 1/2 teaspoon kosher salt; 10 garlic cloves, crushed; 1 (12-ounce) can lager-style beer (such as Budweiser); 4 cups unsalted chicken stock (such as Swanson); 1/2 teaspoon ground red pepper; 1/4 teaspoon freshly ground black pepper; 3 bay leaves; 1/2 cup thinly sliced green onions, divided; 2 tablespoons cider vinegar; 4 cups hot cooked long-grain rice

Servings: persons

1 pound dried red kidney beans
1 tablespoon olive oil
1 pound andouille sausage, quartered lengthwise and cut crosswise into 3/4-inch pieces
1 1/2 cups chopped onion
1 1/2 cups chopped poblano chile
1 cup diced celery
2 tablespoons chopped fresh thyme
1/2 teaspoon kosher salt
10 garlic cloves, crushed
1 (12-ounce) can lager-style beer (such as Budweiser)
4 cups unsalted chicken stock (such as Swanson)
1/2 teaspoon ground red pepper
1/4 teaspoon freshly ground black pepper
3 bay leaves
1/2 cup thinly sliced green onions, divided
2 tablespoons cider vinegar
4 cups hot cooked long-grain rice

1
Sort and wash beans; place in a large saucepan. Cover with water to 2 inches above beans; cover and let stand 8 hours. Drain beans.
2
Return beans to saucepan. Cover with water to 2 inches above beans; bring to a boil. Cook 10 minutes; drain.
3
Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Add sausage; cook 6 minutes or until browned. Add onion and next 5 ingredients (through garlic); cook 8 minutes. Stir in beer; bring to a boil. Cook 2 minutes, scraping pan to loosen browned bits. Place sausage mixture in a 6-quart electric slow cooker. Add beans, stock, red pepper, black pepper, and bay leaves. Cover and cook on LOW for 8 hours.
4
Discard bay leaves. Stir in 1/4 cup green onions and vinegar. Serve over rice; sprinkle with remaining 1/4 cup green onions.

1678

kcal

Calories

Fat

269

Carbs

115

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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 17 ingredients. The key ingredients include: 1 pound dried red kidney beans, 1 tablespoon olive oil, 1 pound andouille sausage, quartered lengthwise and cut crosswise into 3/4-inch pieces, 1 1/2 cups chopped onion, and more.

Yes, Slow Cooker Red Beans And Rice falls under the Meat & Poultry 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!

Slow Cooker Red Beans And Rice

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions