Slow Cooker Red Beans and Rice

Name: Slow Cooker Red Beans and Rice
Prep time: 20 min
Cook time: 480 min
Total time: 500 min
Yield: 6 servings
Cuisine: Cajun
Ingredients: 1 1/2 lbs dried red kidney beans (soaked overnight and drained), soaked, drained; 12 oz andouille sausage (or smoked kielbasa), sliced 1/2-inch; 1 large yellow onion, diced; 3 celery stalks, sliced; 1 green bell pepper, diced; 4 garlic cloves, minced; 5 cups low-sodium chicken broth (gluten-free); 2 bay leaves; 2 tsp Creole seasoning; 1 tsp smoked paprika; 1/2 tsp dried thyme; 1/4 tsp cayenne pepper; 1 tsp kosher salt; 1 1/2 cups long-grain white rice; 4 green onions, sliced

A hearty Cajun classic of slow-simmered red kidney beans with smoky andouille sausage, the holy trinity of onion, celery, and bell pepper, and Creole spices served over fluffy white rice.

500 minEasyServes 6430 cal/serving

CajunDinnerSlow CookerStandardHigh FiberDairy-FreeGluten-FreeAlcohol-FreeCorn-Free

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Ingredients

1 1/2 lbs dried red kidney beans (soaked overnight and drained), soaked, drained
12 oz andouille sausage (or smoked kielbasa), sliced 1/2-inch
1 large yellow onion, diced
3 celery stalks, sliced
1 green bell pepper, diced
4 garlic cloves, minced
5 cups low-sodium chicken broth (gluten-free)
2 bay leaves
2 tsp Creole seasoning
1 tsp smoked paprika
1/2 tsp dried thyme
1/4 tsp cayenne pepper
1 tsp kosher salt
1 1/2 cups long-grain white rice
4 green onions, sliced

Instructions

1

Add the 1 1/2 lbs soaked, drained dried red kidney beans (soaked overnight and drained), 12 oz sliced 1/2-inch andouille sausage (or smoked kielbasa), 1 large diced yellow onion, 3 sliced celery stalks, 1 diced green bell pepper, and 4 minced garlic cloves to the slow cooker.
2

Pour in 5 cups low-sodium chicken broth (gluten-free), then add 2 bay leaves, 2 tsp Creole seasoning, 1 tsp smoked paprika, 1/2 tsp dried thyme, 1/4 tsp cayenne pepper, and 1 tsp kosher salt. Stir to combine.
3

Cover and cook on low for 7-8 hours or on high for 4-5 hours, until the beans are completely tender.
4

About 30 minutes before serving, use the back of a spoon or a potato masher to mash roughly one-quarter of the beans against the side of the slow cooker to thicken the sauce. Stir and continue cooking uncovered for 20-30 minutes.
5

Remove and discard the 2 bay leaves. Taste and adjust seasoning.
6

Cook the 1 1/2 cups long-grain white rice on the stovetop according to package directions.
7

Serve the red bean mixture over the rice and garnish with 4 sliced green onions.

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Questions

How much time should I plan for Slow Cooker Red Beans and Rice?

As written, 500 minutes: 20 of prep and 480 of cooking. The longest single stretch is the hands-off wait in step 1, overnight, or about 8 hours.

How do I know when Slow Cooker Red Beans and Rice is done?

Go by the cues in the method rather than the clock. Step 3: cook until the beans are completely tender.

What can I use instead of andouille in Slow Cooker Red Beans and Rice?

The entry for Slow Cooker Red Beans and Rice calls for 12 oz andouille sausage (or smoked kielbasa), sliced 1/2-inch. In its place: Any smoked sausage such as kielbasa, plus a pinch each of cayenne and smoked paprika.

Is Slow Cooker Red Beans and Rice spicy?

Moderately. The heat in Slow Cooker Red Beans and Rice comes from 1/4 tsp cayenne pepper. For a milder plate, halve the cayenne; nothing else in the method changes. For more, add it at the table rather than in the pot, so everyone sets their own level.

Is Slow Cooker Red Beans and Rice gluten-free?

Yes. As written, nothing in the ingredient list for Slow Cooker Red Beans and Rice is wheat, barley or rye. Gluten hides in packaged goods, so read the label on the sausage, the broth and the Creole seasoning.

Can I freeze Slow Cooker Red Beans and Rice?

Yes. Refrigerate what is left of Slow Cooker Red Beans and Rice within two hours and eat it within three days. Reheat gently on the stovetop. The grain firms up as it chills; add a spoonful of water before reheating. It also freezes well for up to three months.

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