Red beans & rice is a classic Creole dish. Most people don’t realize that even though it’s hearty, it can be healthy as well.
Creole and Cajun recipes are fairly common here on my blog. What can I say, I cook what I like and I love Creole/Cajun food. My Mom made red beans & rice fairly frequently when I was growing up but never in the slow cooker. I don’t know why not, this is a great slow cooker recipe!
Throw everything in and let it cook. EXCEPT the rice. The rice is cooked separately. I like to use 7 cups of water but you can use a little less (6 cups) or more (8 cups) depending on how much broth you want.
You can use canned or dry beans. If you choose to use dry beans then be sure to pre-soak them first overnight. You can soak them directly in the slow cooker, just be sure to drain out the water when you’re done. You can also use your preferred sausage. I used smoked turkey sausage from Jennie-O.
For a more flavorful broth, mash some of the cooked beans in the slow cooker. You can do this with a wooden spoon.
- 4 15-ounce cans red kidney beans, drained & rinsed (or 1 lb dry beans pre-soaked)
- 12 ounces sausage, cut into 1-inch rounds
- 1 onion, sliced
- 1 bell pepper, sliced
- 2 celery stalks, sliced
- 1 garlic cloves, minced
- 1½ tsp salt
- ½ tsp pepper
- ½ tsp thyme
- 1 bay leaf
- 7 cups water
- Add all the ingredients to the slow cooker.
- Stir to mix well.
- Cook HIGH 3-4 hours or LOW 6-8.
- Remove bay leaf before serving.
- Serve over brown rice.
I used turkey sausage but any sausage will work. Use what you like.
I served this over cooked brown rice.
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