Slow cooker red beans and rice
Red beans and rice made simple in the slow cooker.
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.
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.