Red beans and rice is a classic Southern dish made with kidney beans, onions, celery, spices and andouille sausage. This slow cooker version is low-effort with maximum tasty results. But don’t worry if you don’t have a slow-cooker, I’ve also included instructions for cooking this on the stovetop.
- Prep Time:
15 mins - Cook Time:
7 hrs 30 mins - Total Time:
7 hrs 45 mins
Cool weather has finally arrived and it is time to break out the sweaters. OK, just kidding about the sweaters – it is not quite cold enough here for that yet. But it is cold enough (just barely) to break out the recipes for the stews, braises, and chili I have been waiting patiently to make. I decided to start with an easy red beans and rice recipe. Everything goes into the slow cooker in the morning and eight hours later, dinner is ready. Few things are more comforting than digging into a steaming dish of warm beans and rice smothered in cheese after a long day.
What’s special about this recipe
This recipe comes from Treebeards, a restaurant in Houston known for its southern style dishes with a cajun flair. One of their signature dishes is red beans and rice.
Their original recipe doesn’t call for a slow cooker but I have always felt like it should. With a 3 hour cook time on the stovetop, this recipe seemed like a natural candidate for a slow cooker conversion. And, since this dish tastes even better after it has had a chance to sit for awhile to let the flavors deepen, an all day simmer was perfect.
Slow Cooker Red Beans and Rice
- Prep Time: 15 minutes
- Cook Time: 7 hour 30 minutes
- Total Time: 7 hours 45 minutes
- Yield: 8 servings
- Category: Dinner
- Method: Slow cooker
- Cuisine: American, Southern
Description
Red beans and rice is a classic Southern dish made with kidney beans, onions, celery, spices and andouille sausage. This slow cooker version is low-effort with tasty results.
Ingredients
- 1 pound dried light red kidney beans
- 1 medium onion, chopped
- 2 stalks celery with leaves, chopped
- ½ large bell pepper, chopped
- 2 ½ teaspoons kosher salt
- 1 ½ rounded teaspoons thyme
- 1 ½ rounded teaspoons oregano
- 1 ¼ teaspoons garlic powder
- 1/2 teaspoon cayenne pepper
- 2 bay leaves
- 12-16 ounces smoked sausage, cut into ½ inch slices (I used chicken andouille sausage)
- 7 cups water
- Hot cooked white or brown rice, for serving
- Shredded Cheddar cheese, for serving
- Chopped green onions, for serving
Instructions
- Mix. In a 6 quart slow cooker, add dried beans, onion, celery, salt, spices, and sausage. Pour in 7 cups of water. Stir to combine.
- Cook. Put the cover on the slow cooker and cook on High setting for 7 1/2 hours.
- Finish. During the last 30 minutes of cooking, remove cover, give everything a light stir, and allow to simmer for remainder of cooking time. This will allow the mixture to thicken.
- Serve. Place desired amount of rice in serving bowls. Top with beans and sausage, grated cheese, and green onions.
Notes
- To cook on the stovetop, add 2 quarts of cold water and red beans to a 4 quart saucepan; bring to boil. Cover, reduce heat and simmer for 2 minutes. Remove from heat and let stand 1 hour before continuing. Do not drain water. Add onions, celery and bell pepper to red beans and bring to boil. Cover, reduce heat and simmer about 1 1/2 hours until red beans are soft and begin to thicken. Do not stir red beans more than necessary or they will get mushy. Stir in seasonings and sausage. Simmer 30-60 minutes more or until red beans are tender.
- Recipe adapted from the Treebeards Cookbook.
- Cooking technique from Iowa Girl Eats.
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