Our family adores red beans and rice! But my favorite recipe takes several hours to make. I don’t have time for that during the work week. So in an effort to enjoy this dish after a long day spent at work, I created Slow Cooker Beans and Rice. It not only works better in my schedule, but the flavors of New Orleans are definitely present! Our house smells like the best New Orleans’s restaurants when I make Slow Cooker Beans and Rice. It is amazing! Even my pickiest eater gets excited when he hears we’re having this for supper. 🙂
A big steaming bowl of red beans and rice is a great cure for whatever ails ya! 😉 With the slow cooker, red beans and rice becomes oh-so-convenient!
Slow Cooker Beans and Rice Recipe…
Personally, I like to complete the prep work for this recipe while I’m making supper the night before. I chop all the veggies and then soak the dry beans. The beans need to soak overnight, and adding salt to the soaking water helps to soften the outside of the beans to make sure they cook completely. It’s a great trick that can be used with all dry bean recipes.
Really, this recipe can’t get much simpler! Set the slow cooker to low to cook all day and come home to southern Creole flavors. Cook some long grain rice and ladle up a big bowl. I know that at the end of a day of dealing with squirrely high school students, Slow Cooker Beans and Rice makes me very, very happy!
Please enjoy this recipe! If you ever have a chance to travel to one of my favorite cities, New Orleans, please take the opportunity! The beautiful city is much more than Mardi Gras and parades. It is full of history, lovely people, and great food!!! 🙂 Have a beautiful week, everybody!
Slow Cooker Beans and Rice: New Orleans Flavor at Home!
Notes
Dried pinto beans and smoked sausage will also work well in this recipe. Just treat the beans the same as the kidney beans and soak overnight.
Ingredients
- 1 lb. dry red kidney beans (pinto beans work well, too)
- 2 T. table salt--to soak beans
- 3 qts. water--to soak beans
- 1 lb. kielbasa sausage, sliced
- 1 1/2 T. fresh garlic, minced fine
- 3 celery stalks, diced
- 1 medium onion, diced
- 1 bell pepper, cored and diced
- 5 t. Creole Seasoning
- 2 t. dried thyme
- 2 bay leaves
- 4 c. chicken broth
- 4 c. water
- 1 t. Kosher salt
- 1/4 t. black pepper
- long grain white rice, for serving
Instructions
- Place 3 qts. of water and 2 T. table salt in large bowl. Stir to dissolve salt and add dried beans, stirring well. Let soak overnight or at least 10 hours.
- Chop kielbasa, celery, onion, and pepper. Add to 6 qt. slow cooker crock.
- Stir in minced garlic, Creole seasoning, dried thyme, and bay leaves. Cover and refrigerate overnight, if desired.
- After beans have soaked, rinse well and drain. Add to slow cooker.
- Stir in chicken broth, extra water, Kosher salt, and black pepper.
- Cook on low 9-11 hours, or until beans are soft.
- Prior to serving, mash the beans slightly with a wooden spoon or potato masher. This helps to thicken the final product.
- Season as desired and serve over rice, adding more Creole seasoning for a spicier dish.
