Description
This Slow Cooker Red Beans and Rice recipe is a hearty, comforting dish perfect for a relaxed meal. Featuring tender red beans simmered with smoky andouille sausage in a flavorful sauce infused with Cajun and Creole seasonings, this easy-to-make recipe lets your slow cooker do the work for you. Serve it hot over white rice for an authentic taste of Southern-style cooking.
Ingredients
Scale
Beans and Meat
- 1 pound dried small red beans
- 1 pound andouille sausage or smoked sausage, sliced
Liquid and Seasonings
- 5 cups water or chicken broth
- 1 cup tomato sauce
- 1 Tbsp Worcestershire sauce
- Salt, to taste
- 1 tsp black pepper
- 2 Tbsp Cajun/Creole Seasoning
- 1 clove garlic, crushed
Vegetables
- ½ cup finely chopped onion
- ½ cup finely chopped green pepper (optional)
Instructions
- Brown the Sausage: In a large skillet, cook the sliced smoked sausage over medium-high heat until it starts to brown and releases its flavorful oils, about 5-7 minutes. This step enhances the sausage flavor and adds depth to the dish.
- Combine Ingredients in Slow Cooker: Transfer the browned sausage to the slow cooker. Add the dried red beans, water or chicken broth, tomato sauce, Worcestershire sauce, salt, black pepper, Cajun/Creole seasoning, crushed garlic, chopped onion, and optional green pepper to the slow cooker pot.
- Slow Cook the Beans: Cover the slow cooker and cook on the low setting for 8 to 10 hours, or until the beans are tender and the flavors are well blended. Stir occasionally if possible to mix ingredients evenly.
- Serve over Rice: Once cooked, ladle the flavorful red beans and sausage over hot, cooked white rice. Enjoy your classic Southern meal!
Notes
- For best results, soak the dried beans overnight or for at least 6 hours before cooking to reduce cooking time and improve digestibility.
- You can adjust the amount of Cajun/Creole seasoning based on your preferred spice level.
- If you prefer a thicker sauce, mash some beans against the side of the slow cooker and stir to thicken before serving.
- Leftovers keep well in the refrigerator for up to 3 days and freeze nicely for up to 3 months.
- Choose low-sodium chicken broth and adjust salt accordingly if monitoring sodium intake.
