• 3 c. Water or Broth
  • 1 c. Dried Red Kidney Beans (soak overnight)
  • 1 Onion, chopped
  • 1 Green Pepper, chopped
  • 3 Stalks Celery, chopped
  • 3/4 tsp. Tthyme
  • 1 tsp. Smoked Paprika
  • 3/4 tsp. Ground Red Pepper
  • 1/2 tsp. Black Pepper
  • 1lb. Andouille Sausage
  • 1 Bay Leaf
  • 5 Cloves Garlic, minced
  • 1/2 tsp. Salt
  • 3 c. Cooked White Rice
  • 1/4 c. Chopped Green Onions

Pin It


Slow Cooker Red Beans and Rice are asked for by many of our followers, and this recipe is definitely a keeper and so YUMMY!

  1. Rinse and sort beans. Cover with water and soak overnight.
  2. Drain beans and add to a 6-quart slow cooker.
  3. Add remaining ingredients except rice and green onion.
  4. Cover. Cook on High for 5-6 hours or until vegetables are tender.
  5. Discard bay leaf and serve beans over rice. Garnish with green onion.

Happy Crocking!

For over 400 more recipes, click here to get my eBook “Get Crocked: The Definitive Guide to Slow Cooking”

XOXO,

Jenn

Red Beans and Rice Nutrition

Share and Enjoy:
  • Print
  • Google Bookmarks
  • Twitter
  • Facebook
  • Digg
  • StumbleUpon
  • del.icio.us
  • Yahoo! Buzz
  • Add to favorites