Best 6 Crock Pot Red Beans And Rice Recipes

Crock pot red beans and rice is a delicious and easy-to-make dish that is perfect for a busy weeknight meal. This classic Southern dish is made with red beans, rice, vegetables, and spices, and is slow-cooked in a crock pot until the beans are tender and the rice is fluffy. There are many different recipes for crock pot red beans and rice, but they all share a few key ingredients and steps. In this article, we will provide you with a basic recipe for crock pot red beans and rice, as well as some tips for making the best dish possible. We will also discuss some of the different variations on this classic recipe, so that you can find the perfect one for your taste.

Let's cook with our recipes!

CROCK POT RED BEANS AND RICE RECIPE

Crock Pot Red Beans and Rice Recipe image

Crock Pot Red Beans and Rice Recipe is a one pot meal full of flavor and budget friendly. This meal is so delicious with the sausage, beans and rice.

Provided by Eating on a Dime

Categories Main Course

Time 8h15m

Number Of Ingredients 12

Ingredients

1 pound dried red beans
2 pound andouille sausage (sliced)
8 cups chicken broth
1 onion (diced)
1 tablespoon minced garlic
1 can tomato paste (6 oz)
1 teaspoon salt
1 teaspoon pepper
1/4 teaspoon cayenne pepper
1 teaspoon dried thyme
1 teaspoon dried oregano
3 cups cooked rice

Steps:

Rinse and drain the beans.
Add everything but the rice to the crock pot.
Cover and cook on low for 8-10 hours.
Serve with a spoonful of rice in each bowl.

Nutrition Facts : Calories 932 kcal, Carbohydrate 75 g, Protein 55 g, Fat 46 g, SaturatedFat 15 g, Cholesterol 127 mg, Sodium 1848 mg, Fiber 12 g, Sugar 3 g, ServingSize 1 serving

SLOW COOKER RED BEANS AND RICE

Slow Cooker Red Beans and Rice image

Born and raised in Louisiana, this is a Monday staple. Red kidney beans slow cooked with smoked sausage served over rice with cornbread on the side. Yum!

Provided by DaleAnn82

Categories Side Dish Beans and Peas

Time 8h15m

Yield 8

Number Of Ingredients 9

Ingredients

6 cups water
1 (16 ounce) package dry kidney beans
12 ounces smoked sausage, sliced
1 onion, chopped
1 green bell pepper, chopped
1 stalk celery, chopped, or to taste
2 cloves garlic, minced, or to taste
1 bay leaf
salt and pepper to taste

Steps:

Combine water, kidney beans, sausage, onion, green bell pepper, celery, garlic, and bay leaf in the bowl of a slow cooker and stir to combine. Set slow cooker to Low and cook for at least 8 hours. Remove bay leaf and discard. Season with salt and ground black pepper to taste.

Nutrition Facts : Calories 370.6 calories, Carbohydrate 39 g, Cholesterol 28.9 mg, Fat 14.2 g, Fiber 9.3 g, Protein 22.6 g, SaturatedFat 4.9 g, Sodium 675.6 mg, Sugar 3.7 g

CROCK POT RED BEANS (AND RICE)

Crock Pot Red Beans (And Rice) image

I'm not sure if this is "traditional" Red Beans and Rice but it sure is good! I cook the rice separately and let my family choose how they eat it. My mom has yet to eat this with rice!

Provided by rickoholic83

Categories Pork

Time 4h30m

Yield 4-6 serving(s)

Number Of Ingredients 12

Ingredients

6 tablespoons minced garlic
3 serrano peppers, chopped
1 red onion, chopped
2 (15 ounce) cans black beans, drain and rinse
2 (15 ounce) cans red kidney beans, drain and rinse
1 lb turkey sausage, browned and cut in pieces (small, link breakfast type)
1 lb Louisiana hot link sausages, cut in half and into slices
1 teaspoon cayenne pepper
2 teaspoons fresh coarse ground black pepper
3 teaspoons creole seasoning (I use Tony Chachere's)
2 cups chicken stock
2 tablespoons extra virgin olive oil

Steps:

Chop garlic, peppers and onion; set aside. Drain and rinse all beans.
Place olive oil, garlic, peppers and onion in the bottom of a crock pot.
Add black beans, red beans, sausage, hot links and seasonings.
To finish, add the chicken stock and stir thoroughly.
Cook on HIGH for at least 4 hours.

Nutrition Facts : Calories 874.3, Fat 30.6, SaturatedFat 6, Cholesterol 182.8, Sodium 836.8, Carbohydrate 98.9, Fiber 30.4, Sugar 4.1, Protein 53.7

SLOW COOKER RED BEANS AND RICE

Slow Cooker Red Beans and Rice image

Provided by Valerie Bertinelli

Categories side-dish

Time 8h20m

Yield 8 to 10 servings

Number Of Ingredients 17

Ingredients

1 pound dried red beans
1/2 pound andouille sausage, chopped
3 ribs celery, chopped
1 smoked ham shank
1 medium onion, chopped
1 large green bell pepper, chopped
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon garlic powder
1/2 teaspoon cayenne
1/2 teaspoon onion powder
1/2 teaspoon paprika
1/2 teaspoon brown sugar
Kosher salt
4 cups chicken stock
8 cups cooked long-grain white rice, for serving
4 scallions, chopped

Steps:

In a slow cooker, combine the beans, andouille, celery, ham shank, onions, bell peppers, chili powder, cumin, garlic powder, cayenne, onion powder, paprika, brown sugar and 2 teaspoons salt. Add the chicken stock and 2 cups water and stir to mix.
Cook on the high setting until the beans are tender, 6 to 8 hours. Season with salt. Serve with rice, topped with scallions.

CROCK POT RED BEANS AND RICE

Crock Pot Red Beans and Rice image

this is modified from "the gourmet slow cooker" by Lynn Alley. Fabulous recipe and wanted to share because I know how hard it is to find good slow cooker recipes.

Provided by Melissa LeRay

Categories Stew

Time 1h8m

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

2 cups dried red beans
7 cups water
2 slices bacon, chopped or 1 -2 smoked pork chops
3 celery ribs, finely chopped
1 yellow onion, finely chopped
1 green bell pepper, finely chopped 2 bay leaves
3 fresh thyme sprigs
3 oregano sprigs
1 tablespoon garlic, chopped
1/2 teaspoon ground cayenne pepper
1 tablespoon Tabasco sauce
1 lb andouille sausage
6 cups cooked white rice

Steps:

Rinse and sort through beans. Soak overnight in water to cover. Put beans in crock pot then cover with water.
Add all remaining ingredients (except rice) to slow cooker and cook 6-8 hours until beans are very tender and pork chop is falling apart.
Remove and discard the pork chop bone and break up any large chunks of meat (if not using bacon). Remove and discard bay leaves, oregano and thyme.
Divide rice among shallow bowls, spoon beans and rice over rice and serve immediately. Enjoy!

Nutrition Facts : Calories 549.4, Fat 22.7, SaturatedFat 7.9, Cholesterol 44.9, Sodium 980, Carbohydrate 62.7, Fiber 1.7, Sugar 2.3, Protein 22.4

SLOW COOKER RED BEANS AND RICE

Slow Cooker Red Beans and Rice image

This slow cooker version of New Orleans-style red beans requires about 20 minutes to toss together in the morning and can be ready to eat when you walk in the door after work. Creamy and comforting, it is traditionally flavored with a leftover pork bone, so if you happen to have one, feel free to throw that in instead of a ham hock. And if you have a favorite Cajun or Creole spice mixture on hand, use 1 heaping tablespoon of it in place of the sage, cayenne, garlic, onion and paprika powders, and taste before adding any salt, as seasoning blends contain a varying amount of sodium. Adding hot sauce at the end is key: The best kind to use is a vinegary, cayenne-based, Louisiana-style sauce, like Crystal, Louisiana brand or Tabasco. (Here is a vegan version of this recipe.)

Provided by Sarah DiGregorio

Categories dinner, beans, sausages, main course

Time 7h30m

Yield 6 servings

Number Of Ingredients 19

Ingredients

2 tablespoons vegetable oil
1 large yellow onion, finely chopped
Kosher salt and black pepper
3 celery stalks, finely chopped
1 green bell pepper, finely chopped
10 garlic cloves, finely chopped
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon sweet paprika
1/2 to 1 teaspoon ground cayenne, plus more to taste
1/2 teaspoon ground sage (optional)
1 pound dried red kidney beans, soaked overnight
3 dried bay leaves
3 sprigs fresh thyme or 1 teaspoon dried thyme
12 ounces smoked pork sausage, preferably Andouille, sliced into 1-inch-thick coins
1 smoked ham hock (about 10 ounces)
Cooked rice, for serving
Sliced scallions, for serving
Louisiana-style hot sauce, for serving

Steps:

Heat the oil in a large (12-inch) skillet over medium. Add the onion, season with salt, and cook, stirring, until the onion is limp and translucent, 6 to 8 minutes. Add the celery and bell pepper and cook, stirring occasionally, until softened, 5 to 8 minutes. Add the chopped garlic, garlic powder, onion powder, paprika, cayenne and sage (if using); grind in a generous amount of black pepper and add 3/4 teaspoon salt. Stir well to combine all the ingredients, then remove from the heat and scrape the mixture into a 6- to 8-quart slow cooker.
Add the beans, bay leaves, thyme, sausage, ham hock and 6 cups water. Cook on high until the beans are very tender and creamy, about 7 hours.
If your beans are not bubbling at all by the time they are done cooking, turn the heat up to high and let them bubble for about 10 minutes, to make them easier to digest.
Before serving, add salt or cayenne to taste. Using a fork or the back of a spoon, mash some of the beans against the side of the slow cooker to make the mixture slightly creamy. (It will continue to thicken as it sits.) Discard the bay leaves and thyme sprigs; you can pick the meat off the ham hock if you like. Top the beans with hot cooked rice and scallions; serve with hot sauce.

Tips:

Choose the right type of beans. Red beans are the most common type of bean used, but you can also use black beans, kidney beans, or pinto beans.
Soak the beans overnight. This will help to reduce the cooking time and make the beans more tender.
Use a slow cooker with a lid that fits tightly. This will help to keep the heat in and prevent the beans from drying out.
Add enough liquid to cover the beans. You can use water, broth, or a combination of both.
Season the beans with your favorite spices. Some common spices used in red beans and rice include paprika, garlic powder, onion powder, and cayenne pepper.
Cook the beans on low for 8-10 hours, or until they are tender. The cooking time may vary depending on the type of beans you are using.
Once the beans are tender, add the rice. You can use white rice, brown rice, or a combination of both.
Cook the rice according to the package directions.
Serve the red beans and rice hot with your favorite toppings, such as sliced green onions, chopped parsley, or hot sauce.

Conclusion:

Red beans and rice is a delicious and hearty dish that is perfect for a cold winter day. It is also a relatively inexpensive meal to make, which makes it a great option for families on a budget. With a little planning, you can easily make this dish in your slow cooker, which will free up your time to do other things. So next time you are looking for a simple and satisfying meal, give red beans and rice a try.