Slow Cooker Red Beans and Rice

This Slow Cooker Red Beans and Rice uses the trinity, cajun seasoning, and andouille sausage to make it the ideal, easy to assemble comfort food. Serve it as a side dish or as a main course. Plus it's even better when served the next day.

There's nothing like coming home to this nearly-done comfort food meal. Crock pot Red Beans and Rice takes minimal prep but yields maximum satisfaction. It's the best set it and forget it recipe that's great for entertaining.

The creamy tenderness of slow-cooked red beans with savory sausage, tender vegetables, and the subtle heat of cajun seasoning is pure magic! Fluffy rice soaks up the velvety broth, resulting in a bowl of deliciousness that is both hearty and satisfying.

This red beans and rice in the slow cooker has the holy trinity, which is bell pepper, celery, and onion which is the foundation to Louisiana Creole cuisine.

Slow cooker recipes like this one are always a great when you're looking for a less-stress and yummy evening!

Why You'll Love this Recipe

• Flavorful and Hearty: It's a rich and hearty dish with tons of flavor.
• Meal Prep Friendly: Making a large batch of red beans and rice allows for leftovers, making it a convenient option for lunches or dinners throughout the week.
• Convenience: With minimal hands-on effort, you can set up the ingredients in the morning and return to a delicious, fully cooked meal in the evening.
• Comfort Food: The classic combination of creamy beans, flavorful sausage, and spices creates one of the best feel good meals! It also brings back fond memories!

History of Red Beans and Rice

Red beans and rice has its roots in the culinary traditions of Louisiana, particularly in the city of New Orleans. The original recipe can be traced back to West Africa, where beans and rice were dietary staples. Enslaved Africans brought this culinary tradition with them during the transatlantic slave trade to the Americas. In Louisiana, the dish evolved as part of Creole cuisine, which is a unique blend of French, Spanish, African, and Native American culinary influences.

The practice of cooking red beans and rice on Mondays, often referred to as "Washday Monday," has historical roots. Traditionally, Monday was laundry day, and cooking a pot of red beans required minimal attention, allowing cooks to focus on other chores. This tradition became deeply ingrained in the culture of New Orleans and Louisiana, making red beans and rice a Monday staple and a symbol of community and family.

Red beans and rice has a longstanding connection and often made to celebrate Mardi Gras, the vibrant and festive celebration that marks the culmination of Carnival season.

Ingredients

Scroll Down for Ingredient Amounts Listed in the Recipe Card Below

• Red Beans: The star of the dish, dry beans provide a creamy texture and a nutty flavor. They absorb the savory broth and seasoning during the slow-cooking process. In my opinion, Camellia brand are the best red beans.
• Chicken Broth: Provides the liquid base for the dish, ensuring the beans cook to perfection.
• Butter or Bacon Grease: Used to sauté the vegetables and adds richness to the dish.
• Vegetables (Yellow Onion, Green Pepper, Celery): Adds sweetness and depth of flavor to the dish. These 3 together forms the classic "holy trinity" in cajun cooking.
• Fresh Garlic: Introduces a pungent, aromatic flavor.
• Cajun Seasoning: Imparts a distinctive, spicy flavor to the dish. It includes a mix of spices that contributes to the overall Cajun character of the red beans and rice. Tony Chachere's creole seasoning is my preference.
• Dried Bay Leaves: Adds a subtle, herbal aroma.
• Andouille or Smoked Sausage: Flavorful andouille sausage provides a smoky and savory element. It also contributes to the heartiness and texture of the dish.
• Rice: Cooked rice is the base that soaks up the juices of the red beans and rice.

How to Make Slow Cooker Red Beans and Rice

1. Rinse the beans well, drain, and pour in a large bowl. Cover with 32oz broth and place in the refrigerator overnight. 
2. Next day, heat butter or bacon grease in a large skillet on medium-high heat. Sauté the onion, bell pepper and celery until tender and slightly caramelized, about 6 minutes. Add garlic and cook 1 more minute. Season with salt and pepper. (Optional step: sear the sausage as well).

3. To a Crockpot, combine the soaked beans with the broth that's in the bowl, remaining 32 ounces broth, Tony Chachere’s seasoning, bay leaves, and sausage.

4. Cover and cook on low 7-8 hours, high 4-5 hours, or until the beans are tender. 
5. With a potato masher or fork, mash the beans 8-10 times to thicken the mixture. Remove the bay leaves.

6. If you’d like a thicker texture, 1-2 teaspoons cornstarch with water in a small bowl, then stir into the crockpot. Allow the mixture to cook 5-10 minutes to thicken.

7. Serve over cooked rice and with cornbread or hoecakes.

What to Serve with Crock Pot Red Beans and Rice

Red beans and rice pairs well with a variety of sides, but rice and Hoecakes or a pone of cornbread are a must! Cornbread's slightly sweet and crumbly texture complements the savory and spicy notes of red beans and rice.

If I don't have time to make cornbread, a slice of crusty bread or a warm baguette is perfect for sopping up the flavorful broth of the red beans and rice.

For the rice, I prefer fluffy white rice, but you can use serve it over brown rice, quinoa, or even cauliflower rice for a low-carb option. You can either purchase a ready-made microwave rice or make it from scratch. Here is the rice recipe I follow:

• Best White Rice Ingredients: 2 cups long-grain white rice (rinsed), 4 cups water or chicken stock/broth, 1 tablespoon salted butter, 1 ½ teaspoons salt, 1 dried bay leaf
• How to Make: In a 2-quart saucepan over high heat, combine all ingredients and bring to a boil. Reduce the heat to low, cover, and simmer 20 minutes, or until all the liquid is absorbed. Turn off the heat and let sit, covered and undisturbed, for 5 minutes. Uncover and fluff with a fork. Discard the bay leaf and serve.

What is Cajun Seasoning?

Cajun seasoning, also known as creole seasoning, is a flavorful spice blend that originated from the culinary traditions of the Cajun people in Louisiana and is used in many cajun recipes. It's known for its bold, robust, and slightly spicy flavor profile, adding depth to a variety of dishes. Tony Chachere's is my favorite, but you can also make a blend from scratch. Here is what you'll want to include:

• 2 tablespoons paprika
• 1 tablespoon each: onion powder, garlic powder, dried thyme
• 1 teaspoon each, dried oregano, cayenne pepper, black pepper, white pepper, smoked paprika, dried basil, dried parsley, salt

Adjust any of these to your taste preference.

Other Ways to Cook Red Beans and Rice

• Stove-Top: In a large pot, heat the butter or bacon grease over medium heat. Add diced onion, green bell pepper, celery, and minced garlic. Sauté until the vegetables are softened. Add sliced sausage and cook until browned. Add the soaked beans, broth, and seasonings. Bring to a boil, then reduce to low heat. Simmer, covered, for about 1.5 to 2 hours or until the beans are tender. Stir occasionally.

• Instant Pot (Pressure Cooker): Set the Instant Pot to "Sauté" mode. Add butter or bacon grease, onions, bell peppers, celery, and garlic. Sauté for 2-3 minutes. Add the sausage and sauté an additional 2-3 minutes. Stir in the soaked beans, broth, and seasonings. Cancel the "Sauté" mode. Close the lid, set the valve to the "Sealing" position, and select the "Pressure Cook" or "Manual" setting. Cook on high pressure for 30-35 minutes. Naturally release pressure for at least 15 minutes. Then, carefully release any remaining pressure.

Expert Tips and Variations

• Soak the Red Beans: For optimal texture and to reduce cooking time, soak the red beans overnight before adding them to the crockpot. This helps them cook more evenly.
• Sauté the Vegetables: While not mandatory, sautéing the onions, bell peppers, celery, and garlic in a little butter or oil before adding them to the crockpot can enhance their flavors.
• Brown the Sausage: Just like with the vegetables, consider browning the andouille or smoked sausage in a skillet before adding it to the crockpot. This step enhances the smoky flavor of the sausage.
• Season Gradually: Seasoning is key, but it's always better to start with a bit less salt and seasoning, as you can adjust later. Remember that sausage and store-bought broth already contains salt.
• Finish with Fresh Ingredients: Stir in fresh ingredients like chopped green onions or parsley just before serving for a burst of color and freshness.
• Don't Overcook: Keep an eye on the beans towards the end of cooking. Overcooking can result in mushy beans. They should be tender but still hold their shape.
• More Meat Options: Add slow-cooked meats like pulled pork or shredded chicken for a different protein twist. You can also add shrimp or crawfish during the last hour of cooking for a seafood version. You can also add a ham bone or ham hocks for flavor. However, consider the sodium this will add and adjust the cajun seasoning as desired.
• Spicy Kick: If you like it spicy, add extra cayenne pepper, chili powder, hot sauce, or diced jalapeños.
• Toppings: Offer a variety of toppings like grated cheese, sour cream, or a dollop of Greek yogurt for added richness.

Storage and Freezing Instructions

• Refrigeration: Allow the red beans and rice to cool to room temperature before storing in an air tight container. Store in the refrigerator for 3-4 days. Beyond this timeframe, the quality may start to decline.

• Freezing: Allow the red beans and rice to cool completely. Divide into smaller portions based on your typical serving size. This allows for easy reheating of the desired quantity without thawing the entire batch. Use freezer-safe, airtight containers. It can be stored in the freezer for up to 2-3 months

• Thawing and Reheating: Transfer the frozen red beans and rice to the refrigerator the night before you plan to use them. Slow, gradual thawing helps maintain the quality of the dish. Reheat in a saucepan on the stove over medium heat. Stir occasionally to ensure even heating. You can also use a microwave for smaller portions, but be sure to stir and check for even heating. If the dish seems dry after thawing, you can add a little broth, water.

Frequently Asked Questions

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