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Crockpot Red Beans and Rice Recipe

Course: Dinner
Cuisine: American
Prep Time: 5 minutes
Cook Time: 8 hours
Total Time: 8 hours 5 minutes
Servings: 8 people
Calories: 565kcal
Author: Becky Hardin
Crockpot Red Beans and Rice is a classic Creole dish that serves up savory Andouille sausage mixed with fluffy rice and a host of herbs and spices. Easy comfort food at its best!
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Ingredients

  • 1 pound dry red kidney beans
  • 16 ounces Andouille sausage sliced
  • 3 ribs celery diced
  • 1 white onion peeled and diced
  • 1 green bell pepper cored and diced
  • 4 cloves garlic minced
  • 1 tablespoon chili powder
  • teaspoons kosher salt
  • 1 teaspoon ground cumin
  • 1 teaspoon dried thyme
  • ½ teaspoon ground cayenne pepper
  • ½ teaspoon ground paprika
  • ½ teaspoon brown sugar
  • ½ teaspoon ground black pepper
  • 4 cups low sodium chicken broth
  • 2 cups water
  • 6 cups cooked white rice
  • Sliced green onions optional, for serving

Instructions

  • Place the kidney beans in a colander and rinse thoroughly under cold water.
    1 pound dry red kidney beans
  • In the crock of a slow cooker, combine the beans, sausage, celery, onions, bell peppers, garlic, chili powder, salt, cumin, thyme, cayenne pepper, paprika, brown sugar black pepper. Stir in the chicken broth and water until combined.
    16 ounces Andouille sausage, 3 ribs celery, 1 white onion, 1 green bell pepper, 4 cloves garlic, 1 tablespoon chili powder, 1½ teaspoons kosher salt, 1 teaspoon ground cumin, 1 teaspoon dried thyme, ½ teaspoon ground cayenne pepper, ½ teaspoon ground paprika, ½ teaspoon brown sugar, 4 cups low sodium chicken broth, 2 cups water, ½ teaspoon ground black pepper
    uncooked red beans and rice stirred with a wooden spoon in a crockpot.
  • Cook on high for 6-8 hours, until the beans are completely cooked through and tender. Taste and season as desired. Serve immediately over rice, garnished with green onions.
    6 cups cooked white rice, Sliced green onions

Video

Notes

  • You DO NOT have to soak your beans ahead of time for this recipe.
  • If you're unable to find andouille sausage, try chorizo. You can use spicy Italian sausage, but it will lack that smoky flavor.
  • Make sure to cook on high to ensure the beans are fully cooked. Only cook on low if using canned beans.
  • Feel free to gently mash your beans before serving to create a creamier texture.
Storage: Store crockpot red beans and rice in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.

Nutrition

Calories: 565kcal | Carbohydrates: 74g | Protein: 29g | Fat: 17g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 49mg | Sodium: 963mg | Potassium: 1196mg | Fiber: 10g | Sugar: 3g | Vitamin A: 504IU | Vitamin C: 16mg | Calcium: 88mg | Iron: 6mg