Want pure comfort but don’t want to put in the effort? This Slow Cooker Red Beans and Rice is a fix it and forget it classic dish that will feed a crowd.
I’m literally obsessed with all things red beans and rice. My mom would always make it for me growing up, not saying homemade, but still red beans and rice was a staple on our menu at least once a month.
I think my mom still keeps that tradition alive in her house, and we do as well in ours. But the difference is we always make ours homemade in the slow cooker. We also have an instant pot version of this recipe!
Once I grew up and started cooking there were a lot of recipes I was able to learn and try to perfect along the way and this Slow Cooker Red Beans and Rice recipe was one of them.
Now there are really minimal ingredients in this recipe and that is what makes it so perfect. You can also really adapt this to whatever you would like to add if you like.
WHAT INGREDIENTS DO YOU NEED?
Red Beans (Dark Red Kidney Beans)
Sausage (Andouille or Smoked Sausage)
See super simple ingredients right? We like to switch up the Andouille and smoked sausage every now and again depending how spicy we are feeling each night.
When the kids really want this we try to tone it down because andouille does have some kick behind it and a few of our kids would perfer a little more mild version.
You could also cut back on the amount of creole seasoning that is added to this recipe as well to tone down on the spiciness but still have that amazing flavor there.
So my secret to the perfect red beans and rice recipe is to mash some of the beans. I know it sounds weird but trust me!
I got that little handy trick from my mom growing up, it makes the sauce a little thicker and not so watery as some recipes tend to be and we always always always mash some of our beans before serving.
I also like to add a little layer of cheese over my rice before adding the red bean mixture. I know completely untraditional but I mean I love cheese so it’s just something that I’ve always done and adore.
We love southern dishes and my mom used to live down in Mississippi when she was younger and had told me all about their amazing food and I became hooked.
Some of my favorite southern classics include:
When it comes to comfort food, the south really knows their stuff. My uncle still resides down in Mississippi and whenever he comes up for a visit we always have him bring up some of our favorites such as beignet mix, boudin, shrimp, etc.
It’s always nice when he does because there is just a little sense of comfort when we get to indulge on stuff that we readily don’t have here up in the midwest.
HOW DO YOU MAKE SLOW COOKER RED BEANS AND RICE?
Add beans to a strainer and rinse.
In a 6qt slow cooker add your beans, sausage, pepper, onion, creole seasoning and garlic.
Slowly add water and chicken broth and stir to combine.
Cook on high for 6 hours, after 6 hours remove your lid and using a potato masher mash some of your beans, return lid and continue cooking another hour.
Serve over hot cooked rice.
This recipe is really one of our favorites. It’s good any time of the year and it’s perfect for those days that you want a comforting warm recipe that takes minimal effort and that seems to be the trend around here.
If you are looking for one recipe to put on your line up then this is the one that you need to make. Great flavor, minimal ingredients and just down home goodness.
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Want pure comfort but don't want to put in the effort? This Slow Cooker Red Beans and Rice is a fix it and forget it classic dish that will feed a crowd.
- 1 lb dried red beans
- 1 lb smoked sausage sliced
- 1 green pepper diced
- 1 small onion diced
- 1-2 Tbs creole seasoning
- 3 cloves garlic minced
- 4 cups water
- 3 cups chicken broth
- Cooked rice
In strainer add your beans and rinse.
In a 6qt crockpot add your beans, sausage, pepper, onion, creole seasoning and garlic.
Slowly add water and broth and stir everything together to combine.
Cook on high 6 hours then remove lid and using potato masher mash some of your beans, replace lid and continue cooking for another hour.
- Serve over hot cooked rice!
PIN IT FOR LATER!