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    Slow cooker red beans and rice

    October 15, 2016 by Tara Buss 4 Comments

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    Jump to Recipe Print Recipe

    A super easy chop and dump slow cooker red beans and rice recipe. Great for a weeknight meal and easy on the budget.

    Slow cooker red beans and rice. A yummy Cajun meal made easy in the slow cooker.

    This post contains affiliate links. If you make a purchase through my links, I may receive a commission. 

     

    Slow cooker recipes for a weary soul

    I often fantasize about coming home from a long day to a delicious home cooked meal already made for me.

    Don't get me wrong, I love to cook.  I love real food.  I love getting creative in the kitchen, but sometimes I'm just not feeling the whole cookin' thang.  Sometimes even a quick thirty minute meal is just too much energy for me to expel.  Sometimes I'm just plain weary.  When life gets to that point, that's when I know it's time to break out the slow cooker because she's about to be put to work.  Right now I am at that point.  Weary is me.

    I adore my slow cooker. She's my friend.

    Do you know what I hate about a slow cooker recipe though?  I despise the ones that have so many steps that you might as well have not even made them in the slow cooker.  I mean, if I'm going to make half of it in a skillet, I might as well keep it in the skillet.  Am I right?

    A bowl of red beans and rice

    This super simple slow cooker red beans and rice is not one of those recipes with a million steps. It is a simple chop and dump, which I really appreciate when my soul is just completely burned out.

    Do I have to soak the beans?

    No, you do not have to soak your beans before adding them to the slow cooker. That's the beauty of this slow cooker red beans and rice recipe. Easy peasy and very little prep work. You may soak your beans for optimal digestion purposes, but it's not 100% necessary. If you find your beans are not getting soft after the elapsed time period, you may have very old beans that just aren't going to get tender.

    It's time to travel deep south to Cajun country, friends.

    Seasoning notes

    This dish has some spice to it.  Spice is an individual preference, so for this recipe, it is about a medium temperature.  If you prefer more heat, add more cayenne and black pepper.  If you prefer a more mild flavor, start with ⅛ tsp each and work your way up until you are happy with the heat profile.

    My broth was unsalted, so I added 1 ½ tsp of sea salt to this dish. If your broth is salted, start with ½ tsp salt and work your way up.  Remember, you can always add to, but you can't take it out once it's there.

    Slow cooker red beans and rice
    Print Pin

    Slow cooker red beans and rice

    Red beans and rice made simple in the slow cooker.
    Course Main Course
    Cuisine Cajun
    Keyword slow cooker red beans and rice
    Prep Time 10 minutes minutes
    Cook Time 6 hours hours
    Total Time 6 hours hours 10 minutes minutes

    Equipment

    • slow cooker

    Ingredients

    • 1 lb. sausage andoille or smoked sausage both work, sliced on the diagonal
    • 1 ½ cup dry small red beans rinsed
    • 1 onion diced
    • 1 green bell pepper diced
    • 2 celery stalks diced
    • 2 bay leaves
    • 4 cloves garlic minced or pressed
    • 6 cups chicken broth or water
    • ⅛ tsp black pepper
    • ¼ tsp cayenne pepper
    • ½ tsp garlic powder
    • ½ tsp thyme dried
    • 1 ½ tsp salt see notes
    • hot cooked rice

    Instructions

    • Slice sausage on the diagonal and chop vegetables.
    • Add everything to the slow cooker, except rice and stir.
    • Cook on low for 6-8 hours.
    • Taste and adjust seasonings as desired. Add more salt if needed.
    • Serve over hot rice.

    Notes

    This dish has some spice to it.  Spice is an individual preference, so for this recipe, it is about a medium temperature.  If you prefer more heat, add more cayenne and black pepper.  If you prefer a more mild flavor, start with ⅛ tsp each and work your way up until you are happy with the heat profile.
    My broth was homemade unsalted broth, so I added 1 ½ tsp of sea salt to this dish. Other times when I have just used water and my sausage was not very salty, I have added up to 2 tsp salt. If your broth is salted, start with ½ tsp salt and work your way up.  Remember, you can always add to, but you can't take it out once it's there.

     

    « Summertime Goulash
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    Reader Interactions

    Comments

    1. Nicole

      March 06, 2018 at 8:22 am

      So no need to soak the beans first?

      Reply
      • Tara Buss

        March 06, 2018 at 8:56 am

        Soaking the beans first does improve digestion, but you don't have to when cooking in the slow cooker. They have always softened up for me, but of course slow cookers may vary.

        Reply
    2. Dottie

      October 15, 2018 at 2:32 pm

      Very yummy! I changed up a few things to accommodate what I had on hand. Also I made them on the stove because I ran out of time to use the slow cooker. My husband loved them - that's what matters most! Savory beans at their best.

      Reply
      • Tara Buss

        October 15, 2018 at 6:42 pm

        I'm so glad you and your husband enjoyed them. I'm even happier to hear that you used what you had on hand! That's the mark of a great cook and an excellent way to save money. 🙂

        Reply

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    Hi, I'm Tara! Mom, wife, and frugal living expert. I believe you can feed your family well even when money and time are tight. Let me show you how.

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