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Slow Cooker Red Beans and Rice Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 81 reviews
  • Author: Lisa
  • Prep Time: 15 minutes
  • Cook Time: 6 hours
  • Total Time: 6 hours 15 minutes
  • Yield: 6 servings 1x
  • Category: Main Dish
  • Method: Slow Cooking
  • Cuisine: Southern American

Description

This Slow Cooker Red Beans and Rice recipe is a hearty, flavorful dish perfect for a comforting meal. Combining tender red beans, smoky polska kiełbasa sausage, and a classic blend of Creole seasonings, it simmers all day to develop rich, deep flavors with minimal effort. Served over fluffy white rice, this dish is a staple of Southern comfort food and ideal for busy days.

Ingredients

Scale

Beans and Vegetables

  • 1 lb dried small red beans (not kidney beans), no need to presoak
  • 1 yellow onion, diced
  • 1 green bell pepper, diced
  • 1 celery rib, diced

Sausage and Liquids

  • 24 oz. polska kiełbasa sausage, sliced
  • 3 cups chicken broth
  • 2 cups water

Seasonings

  • 1 tsp. onion powder
  • 1 tsp. garlic powder
  • 1 Tbsp. Creole seasoning (Tony Chachere’s recommended)
  • 2 bay leaves

Instructions

  1. Prepare Ingredients: Chop and dice the yellow onion, green bell pepper, and celery rib. Slice the polska kiełbasa sausage and measure out the dried red beans and seasonings.
  2. Combine in Slow Cooker: Add all prepared ingredients including the beans, vegetables, sausage, chicken broth, water, onion powder, garlic powder, Creole seasoning, and bay leaves into a 6-quart or larger slow cooker. Stir gently to combine everything evenly.
  3. Cook on High: Cover the slow cooker and set it to cook on HIGH for 6 to 7 hours. This slow cooking will soften the beans and allow the flavors to meld beautifully.
  4. Stir Occasionally: During the last 2 hours of cooking, stir the beans intermittently. This helps the beans to cream up and develop a better texture.
  5. Serve: Remove the bay leaves and serve the red beans hot over freshly cooked white rice for a traditional and satisfying meal.

Notes

  • Do not use kidney beans in a slow cooker as they contain a toxin called phytohaemagglutinin that may not be fully cooked out without boiling.
  • Small red beans are safe and ideal for this slow cooker recipe.
  • Using a 6-quart or larger slow cooker allows enough room for ingredients to cook evenly.
  • Stirring the beans periodically enhances creaminess and texture.
  • Serve with white rice to complete the dish traditionally.

Nutrition

  • Serving Size: 1 cup beans with 1/2 cup cooked white rice
  • Calories: 450 kcal
  • Sugar: 3 g
  • Sodium: 850 mg
  • Fat: 18 g
  • Saturated Fat: 6 g
  • Unsaturated Fat: 10 g
  • Trans Fat: 0 g
  • Carbohydrates: 45 g
  • Fiber: 10 g
  • Protein: 25 g
  • Cholesterol: 45 mg

Find it online: https://yumyy.com/slow-cooker-red-beans-and-rice-recipe/