Crock Pot Red Beans & Rice
My family loves Crock Pot Red Beans & Rice.
When we lived in Oklahoma, there were several restaurants near us that served this dish, so I could easily stop in and pick some up for takeout.
Now that we’ve moved to New England, we haven’t found any place to purchase this close by.
So, after trial and error, I have found a recipe that I can make at home for them, and they ask for it often.
The best part, is that this Easy Red Beans & Rice Recipe can be made in the Crockpot!!!
Before you begin, be sure to gather all ingredients to make sure everything is handy.
DRIED RED BEANS:
I prefer to soak my dried beans overnight in a bowl of water, but you can also skip that step when preparing them in the slow cooker (NOT for stovetop). However, they still need to be rinsed. Place the beans in a bowl of cold water and swish them around to rinse. Any that float to the top of the water should be tossed.
Pour bowl of beans in cold water into a colander and search through double checking that there are no small stones or deformed beans. Then, pour into your crockpot.
I had a roommate from Louisiana in college, and she would always tell us that Cajuns call the mixture of Onions, Peppers, and Celery the “Cajun Trinity”. Dice the Cajun Trinity ingredients, then add to the beans in the crockpot.
Use your preferred brand and flavor of Smoked Sausage or Kielbasa. Some prefer milder, others prefer hotter, or even a combination.
HOW TO STORE LEFTOVER RED BEANS AND RICE?
Cool quickly, and transfer to airtight containers.
If storing in ziploc bags, I HIGHLY recommend the Baggy Sandwich Racks Holder. It holds the bags open for you so you can easily pour in soups!
Red Beans and Rice should last for 2-3 days in the refrigerator when properly stored.
CAN I FREEZE LEFTOVER RED BEANS AND RICE?
Yes! Allow them to cool to room temperature, then pack into airtight freezer bags. CLEARLY date and label the outside of the bag, the beans should last for up to 4 months in the freezer.
HOW TO REHEAT RED BEANS AND RICE:
Stovetop: Reheat in a saucepan, adding a small amount of water, stirring frequently on medium low until desired temperature is reached.
Microwave: Place in a microwave safe container and reheat for 1-2 minutes or until desired temperature is reached.
Red Beans & Rice
- 1 pound dried red beans
- 3 cups water
- 4 cups of Chicken stock
- 2 green bell pepper chopped
- 1 medium onion chopped Yellow or Red
- 3 celery stalks chopped
- 1 pound andouille sausage Smoked sausage sliced to 1/4 inch thick
- 3 garlic cloves chopped or 2 Tablespoons of minced garlic from a jar
- 1 tablespoon Creole seasoning
- 3 bay leaves
- 1 teaspoon of Chili Powder
- 2 teaspoons salt
- 2 teaspoons hot sauce
- 1 teaspoon ground black pepper
- 4 cups cooked rice
Amount Per Serving: Calories: 443Total Fat: 21gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 43mgSodium: 1706mgCarbohydrates: 45gFiber: 5gSugar: 5gProtein: 19g
People occasionally email me asking what tools I use in my personal kitchen.
My “Main” Crock Pot is this 6 Quart Crock Pot, and my smaller Crock Pot is this 3 Quart Crock Pot.
My FAVORITE feature is the removable Stoneware that is dishwasher safe for easy clean up!
If your model doesn’t have the removable stoneware, you can easily use Slow Cooker Liners, to make clean up easier.
For chopping vegetables, I use Dishwasher Safe Cutting Boards, and I use a good Chef’s Knife to chop with.
These are a few items I find helpful in my own kitchen when preparing this Crock Pot Red Beans & Rice Recipe:
Crock-Pot Cook & Carry 6-Quart Oval Portable Manual Slow Cooker | Stainless Steel (SCCPVL600S)Reynolds Kitchens Premium Slow Cooker Liners – 13 x 21Gorilla Grip Original Reversible Cutting Board (3-Piece) BPA Free, Dishwasher Safe, Juice Grooves, Larger Thicker Boards, Easy Grip Handle, Non Porous, Extra Large, Kitchen (Set of Three: Black)Victorinox Fibrox Pro Chef’s Knife, 8-Inch Chef’s FFPTony Chachere’s Original Creole Seasoning, 8 Ounce ShakersKevin Belton’s New Orleans KitchenThe Easy Heart Healthy Cookbook for Slow Cookers: 130 Prep-and-Go Low-Sodium RecipesReal Cajun: Rustic Home Cooking from Donald Link’s Louisiana
Wednesday 18th of September 2019
This looks great! We love red beans and rice but typically only have them when we go down to Louisiana, which is twice a year but still not enough!
Monday 5th of February 2018
Not sure it its a typo or not, but 4 tablespoons of Tony's is a lot, especially if your sausage is spicy too. I have made it twice now and the second time, I only added 1 tablespoon. I'm not a pansy when it comes to spice either!
Saturday 26th of November 2016
This looks so delicious...spicy, but good!! Thanks for sharing!
Saturday 19th of November 2016
A taste of New Orleans. Yum!
slehan at juno dot com
Saturday 19th of November 2016
My boys would love for me to make this. This would be a good fast meal for during the week -- let it cook all day and then just make the rice when I get home.