Red beans and rice crockpot

Easy red beans and rice crockpot

This crockpot red beans and rice recipe is my take on a Louisiana classic. Put everything into the slow cooker in the morning and your meal will be ready in the late afternoon or evening, whenever you're ready!

Rice and Red beans recipe is a comforting classic in Southern cuisine, and making it in a crockpot elevates its simplicity. This Easy Red Beans and Rice Crockpot Recipe is perfect for busy families or those who enjoy fuss-free cooking. 

With the combination of creamy red beans, smoked sausage, and a medley of vegetables and spices, it's a meal that warms both the belly and the heart. Just toss the ingredients into the slow cooker, and let it work its magic while you carry on with your day! Utilizing a slow cooker offers numerous perks : 

• Convenience: Set it and forget it! The crockpot does all the hard work while freeing your time.
• Flavor enhancement: Ingredients meld together beautifully over hours, resulting in a rich, deep flavor.
• Nutrient retention: Slow cooking preserves vitamins and minerals.

This method is not just about ease; it's about creating wholesome easy meals that nourish the body and soul!

Ingredients for Red Beans and Rice Crockpot recipe 

All recipes are tested before . To create this comforting and easy red beans and rice recipe, the primary ingredient is dried red kidney beans. These legumes are not only hearty but also packed with protein and fiber, making them a nourishing base. A 16-ounce package gives plenty of beans to feed a family or have leftovers for another day.1 lb dried red kidney beans

This ingredient, when allowed to simmer in the slow cooker, becomes tender and creamy, making it the star of the show! Additional Ingredients Needed Alongside the red beans, you'll want to gather a few more essentials:

• 6 cups water
• 12 ounces smoked sausage, sliced (or your choice of meat)
• 1 onion, chopped
• 1 green bell pepper, chopped
• 1 stalk celery, chopped
• 1 (16 ounce) can whole peeled tomatoes, chopped and tomato sauce (optional) 

• 2 cloves garlic, minced
• 1 bay leaf , Salt and pepper, to taste
• 2 teaspoons Creole seasoning
• 1 teaspoon hot sauce, or more/less to taste
• 7 cups chicken or vegetable stock

Each ingredient plays a vital role in building flavor, from the aromatic mix of onion, celery, and bell pepper (the famous “Holy Trinity” of Louisiana cuisine) to the seasoning that  elevates the entire red beans and rice recipe . 

This Crock Pot Red Beans and Rice recipe is quick and easy to prep, full of great Creole flavors, and so hearty and delicious! Together, these components create a delicious, satisfying meal that is bound to become a weekly favorite. For a quick and easy recipe , try the 3 ingredients red beans and rice recipe.

Steps for red beans and rice recipe 

Rinse the red beans thoroughly under water. 

Add the kidney beans, sausage, garlic, celery, onion, bell pepper, Creole seasoning  , hot sauce  ,tomato and tomato sauce ,  bay leaves and chicken stock to the bowl of a large slow cooker.  Stir to combine. Cook on high for 6-8 hours, or until the kidney beans are soft and cooked through. 

 Taste, and season with however much salt and pepper you’d like.  (I used about 1 teaspoon salt, 1/2 teaspoon pepper.)  If you’d like a spicier dish, feel free to also add in more hot sauce.  Remove and discard the bay leaves. Serve immediately over rice, garnished with green onions.

The longer cooking time allows for a deeper infusion of flavors and a creamier texture as the beans break down slightly. After the cooking time has elapsed, remember to check that the beans are tender before serving. A simple mash with a potato masher can help thicken the dish for that perfect mouthfeel!

Once your Slow Cooker Red Beans and Rice recipe  is ready, it’s time to dive into this comforting dish! This meal shines when served warm, ideally over a scoop of fluffy white rice. Here are a few serving suggestions: Top with green onions , Add hot sauce or  Pair with cornbread

Feel free to mix and match your toppings or sides depending on your family’s preferences! Leftovers can be just as enjoyable! If you have any red beans and rice remaining, store them in an airtight container in the refrigerator for up to 5 days. 

They freeze well, too! Portion them into freezer-safe containers and they will last for up to 3 months. Just thaw overnight in the fridge before reheating. This recipe tastes even better the next day, making it a perfect candidate for meal prep!

Variations and Tips of the recipe 

Red Beans and Rice recipe is a versatile dish that allows for plenty of customization. Here are some delicious flavor variations to consider:

• Spicy Kick: Add cayenne pepper or hot sauce for an extra layer of heat, perfect for those who enjoy a bit of spice.
• Different Meats: Experiment with Andouille sausage for a smoky 
• Seasoning Adjustments: Don’t hesitate to enhance the dish with onion powder, garlic cloves, or even fresh herbs like thyme and oregano for added depth.

Recap of Easy Red Beans and Rice Crockpot Recipe

This isn’t your average rice and beans dish. Just look at all those colorful ingredients!

At the heart of this recipe are the "holy trinity"  onions, bell peppers, and celery , which is essentially the Creole version of mirepoix or sofrito. So full of flavor! To that, I’ve added a generous amount of Andouille sausage (or smoked sausage if that’s more accessible), loads of garlic, Creole seasoning, and bay leaves. And yes, a whole pound of dried red beans.

The beauty of slow cooking this dish is that you don’t need to hover over a stovetop for hours. Simply toss everything into your slow cooker (the one I use is linked here), give it a good stir, and let it do its thing for about 6-8 hours. When it’s done, you’ll have a delicious meal ready to enjoy.

It’s really that easy! I served mine over classic white rice, but brown rice, quinoa, or farro would be just as great. And if you’re looking for a creative twist, try serving some as a hearty breakfast in a mug . I did that with the leftovers the next morning, and it was just as tasty at breakfast time.