Description
This Slow Cooker Red Beans and Rice recipe offers a classic, comforting dish from Louisiana.
Ingredients
Scale
- 1 lb dried small red beans (not kidney beans), no need to presoak
- 1 yellow onion, diced
- 1 green bell pepper, diced
- 1 celery rib, diced
- 24 oz. polska kiełbasa sausage, sliced
- 3 cups chicken broth
- 2 cups water
- 1 tsp. onion powder
- 1 tsp. garlic powder
- 1 Tbsp. creole seasoning (Tony Chachere’s recommended)
- 2 bay leaves
Instructions
- Chop the yellow onion, green bell pepper, and celery rib into small diced pieces. Slice the polska kielbasa sausage into rounds. Measure out all spices and liquids.
- Add the dried red beans, diced vegetables, sliced sausage, chicken broth, water, onion powder, garlic powder, creole seasoning, and bay leaves into a 6-quart (or larger) slow cooker. Stir gently to combine all ingredients evenly.
- Cover the slow cooker and cook on HIGH for 6 to 7 hours.
- During the last 2 hours of cooking, stir the beans intermittently.
- Once cooked and creamy, remove the bay leaves and serve the red beans and sausage mixture over freshly cooked white rice.
Notes
- Perfect for a hearty family dinner with minimal prep and hands-off cooking.
- Prep Time: 15 minutes
- Cook Time: 6 hours 15 minutes
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: Louisiana
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 2 g
- Sodium: 800 mg
- Fat: 12 g
- Saturated Fat: 4 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 10 g
- Protein: 18 g
- Cholesterol: 50 mg