I love a pot that does the work while we live our day. This red beans and rice recipe brings soft beans, smoky sausage, and warm spice. The rice waits fluffy and ready. We lift the lid and the room smells like home. We call it an easy red beans and rice recipe and we mean it. I toss onion, celery, and pepper into the cooker. I add garlic, sausage, and beans. I pour broth. I add Cajun spice. The cooker hums. The rice and red beans recipe sits steady and kind. Friends ask for a southern red beans and rice recipe that tastes rich. This one does. If you want a creole red beans and rice recipe, a spoon of tomato paste fits fine. Crave a island twist like a jamaican red beans and rice recipe. Use coconut milk and thyme. Want a shortcut. Try the red beans n rice recipe path with canned beans. We sit down. We pass bowls. We eat in calm. I learned this pot on a rainy night. We came home cold. I set the cooker and we rested. The beans grew soft. The spice woke up. The rice steamed. We sat with warm bowls and let the day go.
Table of Contents
- 1) Key Takeaways
- 2) Easy Slow Cooker Red Beans and Rice Recipe
- 3) Ingredients for Slow Cooker Red Beans and Rice
- 4) How to Make Slow Cooker Red Beans and Rice
- 5) Tips for Making Slow Cooker Red Beans and Rice
- 6) Making Slow Cooker Red Beans and Rice Ahead of Time
- 7) Storing Leftover Slow Cooker Red Beans and Rice
- 8) Try these Main Course next
- 9) Slow Cooker Red Beans and Rice
- 10) Nutrition
1) Key Takeaways
We set the pot and we get dinner without stress. The beans turn soft. The sausage gives smoke. The rice sits fluffy. The broth tastes rich but clean. The method stays simple and kind to a busy day.
Kathy shares this from Simply Cooked Recipes at https://www.simplycookedrecipes.com. We keep the pantry list short. We keep the steps clear. We get steady results that work on weeknights and Sundays.
Leftovers hold well. The dish freezes well. The spice level stays in your hands. The red beans and rice recipe welcomes swaps and still tastes like home.
2) Easy Slow Cooker Red Beans and Rice Recipe
We lean on a red beans and rice recipe that cooks low and calm. This red beans and rice recipe brings soft beans and warm spice while we handle life. I measure fast. I add what we love. I let the cooker hum and I breathe a little.
I learned this on a rainy night. We came home cold and hungry. I set the pot and the room filled with pepper and garlic. The rice steamed in a small pan. We ate from big bowls and the day eased up. Simple food does that. It sits close and steady and it helps.
The method stays friendly. No fancy moves. No long watch. You drop onion and celery and bell pepper. You add sausage and beans and spice. You pour broth. The slow cooker takes it from there. I keep this one on repeat for family dinner and it never lets me down.
3) Ingredients for Slow Cooker Red Beans and Rice
Dried red beans I like dried beans for a tender bite and a creamy middle. Rinse them well and soak if you have time. The pot thanks you.
Andouille sausage The smoke carries through the broth. Slice it and let the edges brown a bit before it hits the cooker if you want deeper flavor.
Onion celery bell pepper This trio builds a sweet base. The pieces soften and melt into the beans. The flavor stays round and warm.
Garlic I mince four cloves. The heat lifts the dish and makes each spoon taste bright.
Cajun seasoning and thyme These bring heat and earth. Start light and taste near the end.
Bay leaves and smoked paprika Bay steadies the pot. Paprika adds a gentle smoke that loves beans.
Chicken broth Low sodium broth lets you season as you go. The beans drink it and turn creamy.
White rice Cook it soft and fluffy. Spoon it under or beside the beans. Either way works.
Parsley and hot sauce Fresh parsley wakes the bowl. Hot sauce brings a clean spark at the table.
4) How to Make Slow Cooker Red Beans and Rice
Step one Sort and rinse the beans. Soak them in cool water if time allows. Drain them and set them near the cooker.
Step two Add beans sausage onion celery bell pepper and garlic to the crock. Sprinkle Cajun spice thyme and smoked paprika. Tuck in the bay leaves. Pour in broth and give one slow stir.
Step three Cover and cook on low until the beans turn tender. This usually takes eight hours. Mash a small cup of beans on the side of the pot and stir them back to thicken the broth.
Step four Taste and add salt. Stir in chopped parsley. Spoon the beans into warm bowls. Add rice on top or serve it on the side. Pass hot sauce so each person can set their heat.
5) Tips for Making Slow Cooker Red Beans and Rice
Mind the liquid. If the pot looks thin near the end leave the lid off for a short time. If it looks thick splash in a little broth. Small tweaks keep the texture right where you want it.
Season late. Salt beans toward the end so the skins stay tender. Adjust the Cajun spice to match your table. Kids at dinner get a mild pot. Friends on game night ask me to turn it up.
Keep it flexible. A red beans n rice recipe can take small swaps and still taste true. No andouille. Use smoked sausage. Want a creole red beans and rice recipe vibe. Stir in a spoon of tomato paste at the end and let it warm.
6) Making Slow Cooker Red Beans and Rice Ahead of Time
I make the full pot on Sunday. I cool it and tuck it in the fridge. The flavors settle and grow round by Monday. The red beans and rice recipe pays off twice.
For busy weeks I pack single portions with rice on the side. The beans reheat well on the stove with a small splash of broth. The rice loosens with a little water and a gentle stir.
If I plan for guests I cook the beans the day before and keep the rice fresh on the day we eat. That balance keeps the bowl soft and bright. It works every time for me and for readers at Simply Cooked Recipes.
7) Storing Leftover Slow Cooker Red Beans and Rice
Cool the beans fast. Move them to shallow containers. The texture stays creamy and the flavor holds. Label and date so the plan stays clear.
The fridge keeps the dish fresh for four days. The freezer keeps it bright for three months. I thaw in the fridge and warm on low heat. A little broth brings the body back.
For lunch packs keep rice and beans in separate containers. This small step keeps the rice fluffy. It also helps the spice stay vivid. A slow cooker red beans and rice recipe fits meal prep like it was made for it.
8) Try these Main Course next
9) Slow Cooker Red Beans and Rice
Red Beans And Rice Recipe Slow Cooker Style
Ingredients
- 1 pound dried red beans rinsed
- 12 ounces andouille sausage sliced
- 1 large onion chopped
- 2 ribs celery chopped
- 1 green bell pepper chopped
- 4 cloves garlic minced
- 2 teaspoons Cajun seasoning
- 1 teaspoon dried thyme
- 2 bay leaves
- 1 teaspoon smoked paprika
- 1 teaspoon kosher salt plus more to taste
- 0.5 teaspoon black pepper
- 5 cups low sodium chicken broth
- 2 tablespoons chopped parsley
- Cooked white rice for serving
- Hot sauce for serving
- Optional tomato paste 2 tablespoons for a creole spin
Instructions
- Pick over beans and rinse. Soak in cool water overnight or use a quick soak. Drain.
- Add beans to the slow cooker. Add sausage, onion, celery, pepper, and garlic.
- Sprinkle Cajun seasoning, thyme, paprika, salt, and pepper. Tuck in bay leaves.
- Pour in broth. Stir.
- Cover. Cook on low for 7 to 8 hours until beans feel tender.
- Mash a cup of beans against the side and stir back for body.
- Taste and add salt. Stir in parsley. For a creole style pot stir in tomato paste and heat 10 minutes.
- Spoon beans into bowls. Add rice on top or on the side. Pass hot sauce.
10) Nutrition
One cup of beans with a half cup of rice gives steady energy. Expect protein from sausage and beans. Expect fiber from beans and rice. Sodium shifts with your broth and spice. I aim for a light hand with salt and then let each person add at the table.
For a lighter bowl choose turkey sausage and add more celery and pepper. For a meat free bowl skip the sausage and add extra smoked paprika with a small splash of liquid smoke. The numbers change but the comfort stays the same.
This guide comes from Kathy at Simply Cooked Recipes. We cook for real life and we keep the flavor big and clear. Try a plate tonight and tell me how it went. Your notes help me make each red beans and rice recipe even better next time.
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