Slow Cooker Red Beans and Rice

Did you find this post helpful, inspiring? Save THIS PIN in its blog board in Pinterest. 😉

Sharing is showing interest!

Do you want pure comfort but don't want to strain yourself? This slow cooker of red beans and rice is a solution and forget about a classic dish that will feed a crowd.

One thing I've been obsessed with during my 32 strange years on this earth is red beans and rice. It was the only dish my mom made most of the time.

She keeps the tradition alive in her house as we make ours. She likes to use box mixes and tailor them, while over the years we have created our perfect homemade version.

We also like to use the Slow cooking pot Since we love the meals they make and forget about it, especially now that our kids are home with us full time, just add the ingredients and wait.

We also have a instant pot version of this recipe that you can do if you do not want the slow cooker and it is just as tasty.

Follow us on PINTEREST!

WHY THIS RECIPE WORKS:

  • It's a taste of time because it cooks in the instant pot where you don't have to stir quickly to make something for dinner.
  • The simple ingredients in the pantry (the ones we usually have on hand) make this quick and easy to prepare.
  • This makes a good large batch for you to feed our family of 6 perfectly.

We like to add a little spices to ours which consists of Creole seasoning, Tony Chachere It is our favorite brand that we use in this particular recipe.

We also switch back and forth using smoked sausage and andouille sausage, depending on how spicy you want, also who you serve if you're a kid, you might want to tone it down a bit.

HOW TO SLOW COOK RED BEANS AND RICE, STEP BY STEP:

  1. Rinse your beans and in a 6qt slow cooker add them along with the sausage, pepper, onion, Creole seasoning and garlic.
  2. Add water and chicken stock.
  3. Stir well so that everything is well and combined. Cover and cook on high for 6 hours.
  4. Remove the lid and with a potato masher, mash some of your beans, not all, but 1/3 to 1/2 of your beans, replace the lid and cook for an additional hour and then serve over rice.

This slow cooker rice and red beans is really such a simple recipe that we make it for at least a month and all year long. Everyone needs comfort food regardless of the season.

My trick to making the best red beans and rice is to mash those beans, it was a trick I learned from my mother. It makes the recipe itself a little thicker.

You don't want red beans and rice, you want something with substance, so this is what I do with all of our recipes when we make them.

What type of beans is used in this recipe?

Usually for slow cooking red beans and rice you will use small red beans, but the larger ones will also work and may be dark or light.

If you use larger beans, the cooking time may be slightly longer, so check the tenderness of the beans after the 6 hour mark and you can tell if you need more time.

When we feel like cooking southern food in our house, we like to go everywhere, desserts, all shebang.

Some of my other favorite southern recipes include:

  • Hush Puppies
  • cornbread
  • caramel cake
  • Potato salad

This slow cooker red bean and rice recipe by itself doesn't need to be served with anything because let me tell you, it's FILLING.

So if you don't really have to worry about doing something extra, but sometimes we like to have something else to accompany this dish.

My mother lived in Mississippi for a good part of her younger years, and my uncle still lives there to this day.

This is one of those recipes that has been passed on to you, it is simple, not too complicated and we have simply gone crazy.

The best recipes seem to be the ones we pass on from our elders to the ones we adapt and make our own and continue to use over and over again.

As you can already tell about my website, I like to keep things as easy as possible. Now I'm sure a lot of people wouldn't consider this southern style "authentic," but it's fine.

This is our favorite version, it tastes amazing and we continue to do it together with many other people over the years!

TIPS AND TRICKS:

  • Be sure to cook this over high heat, this ensures that the beans are done on time.
  • You DO NOT have to soak the beans ahead of time for this recipe.
  • Mash your beans, this creates the perfect spooning texture for your rice.
  • To soften the heat, use smoked sausages and less Creole sauce.
  • We have an instant pot version linked above if you want a faster meal.
  • Add some cheese when serving, trust me it is strange but it tastes amazing

This slow cooker rice and red beans really is a good and healthy meal that fills you up and feeds a crowd, we have kept it on our rotation for MANY years.

Our kids love it and my youngest son surprisingly asks for it ALL THE TIME. I'm not complaining about that because it's one of my favorite foods.

If you are looking for a meal that you can prepare and not have to worry about this Cold Red, Red Beans and Rice this is just what you were looking for!

If you like this recipe you may also like:

  • Hoe Cakes
  • Chicken and Sausage Gumbo
  • Cajun lasagna

Slow Cooker Red Beans and Rice

Do you want pure comfort but don't want to strain yourself? This slow cooker rice and red beans is a solution and forget it classic dish that will feed a crowd … 5 out of 5 votes Course: Main Dish Cuisine: American Preparation time: 15 minutes Cook time: 7 hours Total time: 7 hours 15 minutes Servings: 8 people Calories: 378 kcal

Ingredients

  • 1 pound dried red beans
  • 1 pound sliced ​​smoked sausage
  • 1 green bell pepper diced
  • 1 small onion, diced
  • 1-2 tablespoons of creole seasoning
  • 3 garlic cloves, minced
  • 4 cups of water
  • 3 cups chicken broth
  • Cooked rice

Instructions

  • In the strainer, add the beans and rinse.
  • In a 6qt cooking pot add your beans, sausages, bell pepper, onion, Creole seasoning and garlic.
  • Slowly add water and broth and mix everything to combine.
  • Cook over high heat for 6 hours, then remove the lid and use a potato masher to mash some of your beans, replace the lid and continue cooking for another hour.
  • Serve over hot cooked rice!

Notes

  1. Nutritional calculations are calculated before serving with rice.
  2. Be sure to cook this over high heat, this ensures that the beans are done on time.
  3. You DO NOT have to soak the beans ahead of time for this recipe.
  4. Mash your beans, this creates the perfect spooning texture for your rice.
  5. To soften the heat, use smoked sausages and less Creole sauce.
  6. We have an instant pot version linked above if you want a faster meal.
  7. Add some cheese when serving, trust me it is strange but it tastes amazing

Nutrition

Calories: 378kcal | Carbohydrates: 38 g | Protein: 20g | Fat: 15g | Saturated Fat: 5g | Cholesterol: 40mg | Sodium: 817mg | Potassium: 1011mg | Fiber: 9g | Sugar: 2g | Vitamin A: 315 IU | Vitamin C: 22.5mg | Calcium: 67mg | Iron: 4.7mg Nutrition Disclaimer

ORIGINALLY PUBLISHED SEPTEMBER 2015

ArrozcocciónBeanslentaOllaRed

0 Compartir