Slow Cooker Red Beans and Rice Recipe - Allrecipes.com
Slow Cooker Red Beans and Rice Recipe
  • READY IN 8+ hrs

Slow Cooker Red Beans and Rice

Recipe by  

"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!"

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
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  • PREP

    15 mins
  • COOK

    8 hrs
  • READY IN

    8 hrs 15 mins

Directions

  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. 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.
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Footnotes

  • Cook's Note:
  • Do not add salt until the end of the cooking process; this helps the beans to cook nice and creamy.
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Reviews More Reviews

Most Helpful Positive Review
May 03, 2014

I refer to this recipe every time. It is absolutely amazing! - I know several ways to prepare red beans as well as pinto beans- this one is by far the best and very worth the tine and ingredients to make it.

 
Most Helpful Critical Review
Jun 27, 2014

Pretty good meal... Needed salt!!!!

 
Oct 28, 2014

Pretty darn good nice and easy

 
Aug 04, 2014

I omitted the bay leaf and added a can of rotel tomatoes.

 
May 11, 2015

Loved this. I had to make it with what I had on hand. I soaked the beans over night. I then started them in the crockpot with chicken broth I had frozen. I used no water. I did add 2 bay leaves. I added a few slices of sausage for flavor. I had garlic head I had roasted and added that with onion. I added paprika and cayenne pepper. The beans cooked most of the day and night because I like using the low setting. I mashed some when done to add creamy texture. I then added the rest of the sausage and had some chicken I added too. It tasted wonderful.

 
Apr 21, 2015

The only changes I made was that I left out the celery and I swapped the bell pepper for a jalapeno pepper, because I don't like celery or bell peppers. Very tasty and easy to make. The beans were much more tender than any of the times I've tried to cook them on the stove top. I added some salt and pepper after the cooking was done, as instructed, but didn't need to add nearly as much as I thought I would. I guess a lot of the saltiness from the smoked sausage worked its way into the beans.

 
Jun 01, 2015

I added a can of rotel tomatoes, but thought it was still a little bland.

 
Dec 06, 2014

This was absolutely amazing! I doubled the recipe for the sole purpose of having leftovers. However I only added 1.5 times the water because it wouldn't fit into the slow-cooker. Still turned out beautifully and I have leftovers. The most important part is the nutrition of this meal. I may choose a ham hock next time to decrease the amount of fat (possibly), but this is still a very healthy meal!! Would be perfect with a touch of Tabasco sauce and side of corn bread. Enjoy.

 

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Nutrition

  • Calories
  • 371 kcal
  • 19%
  • Carbohydrates
  • 39 g
  • 13%
  • Cholesterol
  • 29 mg
  • 10%
  • Fat
  • 14.2 g
  • 22%
  • Fiber
  • 9.3 g
  • 37%
  • Protein
  • 22.6 g
  • 45%
  • Sodium
  • 656 mg
  • 26%

* Percent Daily Values are based on a 2,000 calorie diet.

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