Slow Cooker Red Beans and Rice
Slow Cooker Red Beans and Rice
Ingredients
For the Red Beans and Rice
- 1 pound red beans, rinsed and strained
- 6 cups chicken broth, plus more as needed for soaking
- 1 yellow onion, diced
- 1 green bell pepper, diced
- 2 celery stalks, diced
- 2 tablespoons butter, or bacon grease
- 4 cloves garlic, minced
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 1 tablespoon olive oil, or cooking oil
- 12 ounces andouille sausage, sliced into 1/2-inch rounds
- 2 bay leaves
- 1 tablespoon Tony Chachere's Original Creole Seasoning, or to taste
- 1 tablespoon cornstarch, optional, for thickening
- 2 tablespoons water, optional, for cornstarch slurry
For Serving
- 3 cups cooked rice
- 1/4 cup green onions, sliced, for garnish
- 4 hoe cakes, or cornbread
Instructions
- 1
Place the rinsed red beans in a large bowl and cover them completely with chicken broth (approximately 4-6 cups). Ensure the beans are fully submerged. Refrigerate the beans overnight to soak.
⏱️ 5 min
- 2
The next day, in a large skillet or Dutch oven, melt the butter or bacon grease over medium heat. Add the diced onion, green bell pepper, and celery. Sauté for 5-7 minutes, or until the vegetables are softened.
⏱️ 7 min
- 3
Add the minced garlic to the sautéed vegetables and cook for an additional 1 minute until fragrant. Season the vegetables with salt and black pepper.
⏱️ 1 min
- 4
In a separate pan, heat the olive oil over medium-high heat. Add the sliced andouille sausage and sear for 3-5 minutes per side, until browned and slightly crispy. Remove the sausage and set aside.
⏱️ 8 min
- 5
Transfer the cooked vegetables to a 6-quart or larger slow cooker. Add the soaked red beans along with the broth they were soaked in. Pour in 2 additional cups of fresh chicken broth.
⏱️ 5 min
- 6
Add the bay leaves, Tony Chachere's Original Creole Seasoning, and the seared andouille sausage to the slow cooker. Stir all ingredients together thoroughly.
⏱️ 2 min
- 7
Cover the slow cooker and cook on the LOW setting for 7-8 hours, or on the HIGH setting for 4-5 hours, or until the beans are tender.
⏱️ 480 min
- 8
Once the beans are tender, carefully remove and discard the bay leaves from the mixture.
⏱️ 1 min
- 9
Using a potato masher, mash the beans 8-10 times directly in the slow cooker. This will help to thicken the mixture and create a creamier texture.
⏱️ 2 min
- 10
If a thicker consistency is desired, in a small bowl, whisk together the cornstarch and 2 tablespoons of water to create a slurry. Stir the slurry into the red beans in the slow cooker and cook for another 15-20 minutes on high, or until thickened.
⏱️ 20 min
- 11
Serve the Slow Cooker Red Beans and Rice hot over cooked rice. Garnish with sliced green onions and serve alongside hoe cakes or cornbread.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Slow Cooker Red Beans and Rice
For the Red Beans and Rice
- 1 pound red beans, rinsed and strained
- 6 cups chicken broth, plus more as needed for soaking
- 1 yellow onion, diced
- 1 green bell pepper, diced
- 2 celery stalks, diced
- 2 tablespoons butter, or bacon grease
- 4 cloves garlic, minced
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 1 tablespoon olive oil, or cooking oil
- 12 ounces andouille sausage, sliced into 1/2-inch rounds
- 2 bay leaves
- 1 tablespoon Tony Chachere's Original Creole Seasoning, or to taste
- 1 tablespoon cornstarch, optional, for thickening
- 2 tablespoons water, optional, for cornstarch slurry
For Serving
- 3 cups cooked rice
- 1/4 cup green onions, sliced, for garnish
- 4 hoe cakes, or cornbread
Instructions
- 1
Place the rinsed red beans in a large bowl and cover them completely with chicken broth (approximately 4-6 cups). Ensure the beans are fully submerged. Refrigerate the beans overnight to soak.
⏱️ 5 min - 2
The next day, in a large skillet or Dutch oven, melt the butter or bacon grease over medium heat. Add the diced onion, green bell pepper, and celery. Sauté for 5-7 minutes, or until the vegetables are softened.
⏱️ 7 min - 3
Add the minced garlic to the sautéed vegetables and cook for an additional 1 minute until fragrant. Season the vegetables with salt and black pepper.
⏱️ 1 min - 4
In a separate pan, heat the olive oil over medium-high heat. Add the sliced andouille sausage and sear for 3-5 minutes per side, until browned and slightly crispy. Remove the sausage and set aside.
⏱️ 8 min - 5
Transfer the cooked vegetables to a 6-quart or larger slow cooker. Add the soaked red beans along with the broth they were soaked in. Pour in 2 additional cups of fresh chicken broth.
⏱️ 5 min - 6
Add the bay leaves, Tony Chachere's Original Creole Seasoning, and the seared andouille sausage to the slow cooker. Stir all ingredients together thoroughly.
⏱️ 2 min - 7
Cover the slow cooker and cook on the LOW setting for 7-8 hours, or on the HIGH setting for 4-5 hours, or until the beans are tender.
⏱️ 480 min - 8
Once the beans are tender, carefully remove and discard the bay leaves from the mixture.
⏱️ 1 min - 9
Using a potato masher, mash the beans 8-10 times directly in the slow cooker. This will help to thicken the mixture and create a creamier texture.
⏱️ 2 min - 10
If a thicker consistency is desired, in a small bowl, whisk together the cornstarch and 2 tablespoons of water to create a slurry. Stir the slurry into the red beans in the slow cooker and cook for another 15-20 minutes on high, or until thickened.
⏱️ 20 min - 11
Serve the Slow Cooker Red Beans and Rice hot over cooked rice. Garnish with sliced green onions and serve alongside hoe cakes or cornbread.
⏱️ 2 min