Slow Cooker Red Beans and Rice

Slow Cooker Red Beans and Rice


Slow Cooker Red Beans and Rice

Born and raised in Louisiana, this Slow Cooker Red Beans and Rice is a staple. It’s a simple, hearty dish that’s perfect for a weeknight meal. Red beans and rice is traditionally made with smoked sausage, but you can also use ham or bacon. I like to add a little bit of cayenne pepper to my dish for a little bit of heat. Serve this dish with a side of green onions and a slice of Louisiana hot sauce for a truly authentic experience.

This dish is sure to please any crowd. The red kidney beans are slow cooked to perfection, and the smoked sausage adds a delicious smoky flavor. The rice and cornbread complement each other perfectly, and the whole dish is simply irresistible.

We We Love It

There are so many reasons to love slow cooker red beans and rice! First of all, it’s an incredibly easy dish to make. Just throw all the ingredients into the slow cooker and let it do its thing. Secondly, it’s a very hearty and filling dish, perfect for a winter night. The beans and rice are both packed with nutrients and the sausage adds a nice bit of flavor. Finally, this dish is very budget-friendly. Beans and rice are both very cheap, and the slow cooker does a great job of stretching them out.

There are a few things you can do with the extra leftovers from the Slow Cooker Red Beans and Rice. One option is to freeze them in a freezer-safe container for up to six months. Another option is to reheat the leftovers and serve them over a bed of rice or quinoa. You can also add the leftovers to a soup or stew.

Slow Cooker Red Beans and Rice

Recipe Summary

  • preparation time: 15 minutes
  • cook: 8 hrs
  • total: 8 hrs 15 minutes
  • Servings: 8

Ingredients for Slow Cooker Red Beans and Rice

  • 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 

Directions for Slow Cooker Red Beans and Rice

  1. 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. 
  2. 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.

Nutritional Value

  • Servings Per Recipe: 8
  • Calories: 370.6
  • % Daily Value *
  • protein: 22.6g 45 %
  • carbohydrates: 39g 13 %
  • dietary fiber: 9.3g 37 %
  • sugars: 3.7g
  • fat: 14.2g 22 %
  • saturated fat: 4.9g 25 %
  • cholesterol: 28.9mg 10 %
  • vitamin a iu: 79.3IU 2 %
  • niacin equivalents: 7.4mg 57 %
  • vitamin b6: 0.5mg 28 %
  • vitamin c: 17.8mg 30 %
  • folate: 231.5mcg 58 %
  • calcium: 76.1mg 8 %
  • iron: 4.4mg 24 %
  • magnesium: 92.2mg 33 %
  • potassium: 989.4mg 28 %
  • sodium: 675.6mg 27 %
  • thiamin: 0.7mg 66 %
  • calories from fat: 127.4
Slow Cooker Red Beans and Rice
Article Name
Slow Cooker Red Beans and Rice
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!
Publisher Name
Slow Cook Recipe
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