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Slow Cooker Red Beans and Rice

overhead shot of red beans and smoked sausage in a white bowl with white rice
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Slow cooker red beans and rice is an affordable and hearty Creole dish. With inexpensive ingredients, this budget-conscious meal uses dry red beans that do not need to be presoaked first. That’s right, no presoaking. Add everything to the crockpot and let it cook. Serve this versatile dish over your preferred rice for an easy one-pot recipe. Instructions to make this red beans and rice in the Instant Pot are also included.

Ingredients

Units Scale
  • 16 ounces dry red kidney beans, rinsed
  • 12 ounces sausage, cut into 1-inch rounds
  • 1/2 cup onion, diced
  • 1 large bell pepper, diced
  • 2 celery ribs, sliced
  • 2 garlic cloves, minced
  • 1 tablespoon Creole
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • salt & pepper to taste
  • 6 cups chicken broth or water
  • 1 tablespoon oil of your choice (for Instant Pot)

Instructions

Slow Cooker

  1. Add all the ingredients to the slow cooker. Stir to mix well.
  2. Cook HIGH 3-4 hours or LOW 6-8.
  3. Remove bay leaf before serving. Serve over cooked rice.

Instant Pot

  1. Turn on the pressure cooker and select sauté. Once hot add the oil, onion, celery, and bell pepper and cook 3-5 minutes or until vegetables are soft. Add garlic and cook an additional minute.
  2. Stir in all the remaining ingredients EXCEPT the cooked rice.
  3. Close lid and seal valve. Cook high pressure for 45 minutes. Natural release pressure for 15 minutes then quick release any remaining pressure.
  4. Remove bay leaf before serving. Serve over cooked rice.

Notes

nutritional info includes the rice

Nutrition

Find it online: https://fitslowcookerqueen.com/slow-cooker-red-beans-rice-sausage/

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