Slow-Cooker Red Beans and Rice (Cc) Recipe

Name: Slow-Cooker Red Beans and Rice (Cc)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 lb andouille sausage, halved lengthwise and sliced into thin half-moons; 1 onion, chopped fine; 1 green pepper, seeded and chopped fine; 1 celery rib, chopped fine; 4 garlic cloves, minced; 1 teaspoon dried oregano; ½ teaspoon dried thyme; salt and pepper; 5 cups low sodium chicken broth; 1 lb dried red kidney beans, rinsed and picked over; 1 bay leaf; 1 ½ cups long-grain rice; 2 cups water

Servings: persons

12 lb andouille sausage, halved lengthwise and sliced into thin half-moons
1 onion, chopped fine
1 green pepper, seeded and chopped fine
1 celery rib, chopped fine
4 garlic cloves, minced
1 teaspoon dried oregano
½ teaspoon dried thyme
salt and pepper
5 cups low sodium chicken broth
1 lb dried red kidney beans, rinsed and picked over
1 bay leaf
1 ½ cups long-grain rice
2 cups water

1
1.
2
Brown sausage.
3
Heat sausage in Dutch oven over medium heat until fat renders and sausage is browned, about 8 minutes.
4
Using slotted spoon, transfer to paper towel lined plate, cover and reserve in refrigerator.
5
Cook onion, bell pepper, and celery in sausage fat until softened, about 5 minutes.
6
Stir in garlic, oregano, thyme, 1 teaspoon salt, and 1.2 teaspoon pepper and cook until fragrant, about 30 seconds.
7
Add broth, beans, and bay leaf, bring to a low boil, then reduce heat and simmer, covered, until beans are just beginning to soften, about 20 minutes; transfer to slow cooker.
8
2.
9
Prepare rice: Place rice and water in loaf pan, cover tightly with foil, and nestle into bean mixture in slow cooker.
10
Cover and cook on low until beans are completely tender, 4 to 5 hours.
11
3.
12
Process beans: Carefully remove loaf pan from slow cooker; set aside.
13
Transfer 1 cup bean mixture to food processor and process until very smooth, about 1 minute.
14
Stir pureed beans and reserved sausage into slow cooker, cover, and cook on high until heated through, about 10 minutes.
15
Season with salt and pepper.
16
Remove foil from loaf pan and fluff rice with fork.
17
Serve.

1063

kcal

Calories

Fat

119

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 13 ingredients. The key ingredients include: 12 lb andouille sausage, halved lengthwise and sliced into thin half-moons, 1 onion, chopped fine, 1 green pepper, seeded and chopped fine, 1 celery rib, chopped fine, and more.

Yes, Slow-Cooker Red Beans and Rice (Cc) 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!

Slow-Cooker Red Beans and Rice (Cc)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions