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!

Summary for Slow Cooker Red Beans and Rice

• 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.

Slow Cooker Red Beans and Rice

• 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