Slow Cooker Red Beans And Rice Recipe

I reworked my Creole Red Beans And Rice Recipe and tucked in a pantry trick you won’t expect.

I wasn’t expecting this slow cooker version of Red Beans N Rice Recipe to become my weeknight lifesaver but it did. The smell of minced garlic and sliced smoked sausage rising from the pot will make you stop what your doing and check, even if you planned to just skim dinner.

It is simple, a little imperfect and honest, the kind of thing that feeds a crowd without drama. You catch hints of bay leaves and a smoky edge and the slow cooker turns pantry staples into something with weight and memory, so you get a real dinner and way less fuss.

Ingredients

• Packed with fiber and plant protein, hearty and earthy, keeps you full longer
• Adds smoky, salty umami and protein, but high in fat and sodium
• Deep smoky bone flavor, gives gelatin and richness, salty so use sparingly
• Fresh sweetness, vitamin C and crunch, brightens the whole pot
• Pungent, adds heat and depth, contains antioxidants, small but mighty
• Staple carbohydrate, fluffy base that soaks up juices, simple energy source
• Healthy fat for sautéing, helps flavors bloom, adds silkiness
• Smoky, sweet color booster, tiny antioxidant boost, lifts the dish
• Fresh, mild onion pop, bright garnish that cuts richness

Ingredient Quantities

• 1 lb dried red kidney beans or small red beans, rinsed and picked over
• 8 cups low sodium chicken broth or water
• 1 lb smoked sausage (andouille or kielbasa), sliced about 1/2 inch thick
• 1 smoked ham hock or 4 oz cooked ham, optional
• 1 large yellow onion, chopped
• 1 green bell pepper, seeded and chopped
• 2 stalks celery, chopped
• 4 cloves garlic, minced
• 2 bay leaves
• 1 tsp dried thyme
• 1 to 2 tsp Creole or Cajun seasoning, adjust to taste
• 1/2 tsp cayenne pepper, optional for heat
• 1 tsp smoked paprika
• 1 tsp kosher salt, plus more if needed
• 1/2 tsp freshly ground black pepper
• 2 tbsp olive oil or vegetable oil
• 2 cups long grain white rice, uncooked
• 2 tbsp unsalted butter, optional for finishing rice
• 4 green onions, thinly sliced, for garnish
• Fresh parsley, chopped, for garnish (optional)

How to Make this

1. Sort and rinse the beans, then soak them overnight in plenty of water for best texture; if you forgot, do a quick soak: cover with water, bring to a boil 2 minutes, remove from heat and let sit 1 hour, then drain.

2. Heat 2 tbsp oil in a large skillet over medium high heat and brown the sliced smoked sausage about 3 to 4 minutes, remove to a plate, then add the chopped onion, bell pepper and celery and cook until softened about 5 minutes; stir in the minced garlic for the last minute, scrape up any browned bits and pour that into the slow cooker.

3. Add the drained beans to the slow cooker, return the browned sausage, add the ham hock or cooked ham (if using the ham hock you will remove and shred later), then pour in 8 cups low sodium chicken broth or water.

4. Stir in 2 bay leaves, 1 tsp dried thyme, 1 to 2 tsp Creole or Cajun seasoning, 1/2 tsp cayenne if you want heat, 1 tsp smoked paprika, 1 tsp kosher salt and 1/2 tsp freshly ground black pepper, mix well.

5. Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours, until the beans are tender; if you soaked the beans it may take a little less time, if the pot gets too thick add a splash of hot water or broth and keep cooking.

6. Remove the ham hock, shred the meat and return it to the pot, discard bones and skin; pull out the bay leaves and then mash about 1 to 2 cups of the beans against the side of the slow cooker with a spoon or use a few quick pulses with an immersion blender to thicken the broth, dont overblend you want some whole beans left.

7. Taste and adjust seasoning, add more salt, Creole seasoning or cayenne as needed, let the beans simmer another 10 to 15 minutes if you add seasoning so flavors settle.

8. While the beans finish, cook 2 cups long grain white rice: bring 4 cups water to a boil, add a pinch of salt and the rice, reduce to low, cover and simmer 18 to 20 minutes until water is absorbed, remove from heat, stir in 2 tbsp butter if using and fluff with a fork.

9. Serve the red beans ladled over the buttered rice, top with thinly sliced green onions and chopped fresh parsley, offer hot sauce and extra Creole seasoning at the table for folks who like it spicier.

Equipment Needed

1. Big skillet or frying pan for browning the sausage and veggies
2. 6 to 8 quart slow cooker or crockpot
3. Cutting board
4. Chef’s knife
5. Measuring cups and measuring spoons
6. Wooden spoon or heatproof spatula for stirring and scraping
7. Colander or fine mesh strainer to rinse and drain the beans
8. Large pot with lid for cooking the rice
9. Ladle plus a plate to rest the browned sausage and a potato masher or immersion blender if you want to thicken the beans

FAQ

Slow Cooker Red Beans And Rice Recipe Substitutions and Variations

• Sausage (andouille or kielbasa): try smoked turkey sausage for a lighter option, sliced smoked tofu for a vegetarian swap, or thick-cut bacon/pancetta for the same smoky punch; brown them first so they give up the best flavor.
• Smoked ham hock or cooked ham: swap with a smoked turkey leg, or 4 strips of bacon; if you want the smoke without extra meat use 1 tsp liquid smoke + 2 tsp smoked salt — add sparingly and taste as you go.
• Long grain white rice: use jasmine for a fragrant finish, brown rice for more chew (cook brown rice separately cause it’s gonna need way more time), or cauliflower rice to keep it low carb — fold cauliflower rice in at the end so it dont get mushy.
• Creole/Cajun seasoning: make a quick blend with 1 tsp smoked paprika + 1 tsp garlic powder + 1/2 tsp onion powder + 1/2 tsp dried thyme + a pinch cayenne, or swap with store bought Cajun or Old Bay; remember different blends have different salt levels so taste and adjust.

Pro Tips

1. Soak or dont panic if you forgot, quick soak works but add a tiny pinch of baking soda to the water if your beans seem stubborn, it helps them soften faster though dont overdo it or the flavor/skin gets weird. Also try not to salt them until near the end or they can take forever to get tender.

2. Brown the sausage and veg until they get a little color, scrape up those browned bits and deglaze the pan with a splash of broth before adding it back, thats where most of the flavor hides so dont throw it away. Crisping the sausage a bit more than you think necessary gives a nicer texture later.

3. For a creamy pot without losing texture, mash 1 cup of beans in a bowl or use a few short pulses with an immersion blender then fold back in, stop while youve still got whole beans left. Right at the end add a splash of vinegar, lemon juice or hot sauce to brighten the whole dish, it makes a huge difference.

4. Rinse the rice before cooking and let it rest covered off the heat 10 minutes after cooking so it steams perfect, then fluff with a fork and fold in a little butter. Serve the beans hot over the rice and save extra hot sauce and salty seasoning at the table so everyone can tweak it their way.