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**Slow Cooker Red Beans and Rice

Slow Cooker Red Beans and Rice

  • Cooking Time:

    5 hours
  • Servings:

    4

Ingredients

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


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

Jenn Bare is a Mom, Chef & the Crock-Pot® Girl. She hosts a weekly "Mom Monday" segment on ABC-15 in Phoenix. Jenn is the founder of GetCrocked, the #1 resource for slow cooking with over 1.5 million online followers. She innovates recipes daily with her favorite tool in the kitchen, the Crock-Pot® slow cooker.

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Sheila Best
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Sheila Best

does this real­ly have over 1000 calo­ries per serv­ing? It sounds very tasty, but not at that calo­rie lev­el.

Holly
Guest
Holly

Over 500 calo­ries in one serv­ing of rice?

Meet Jenn Bare

Jenn is the founder of Get­Crocked, the #1 resource for slow cook­ing with over 1.5 mil­lion online fol­low­ers. She inno­vates recipes dai­ly with her favorite tool in the kitchen, the Crock-Pot® slow cook­er.

She innovates recipes daily…

Jenn Bare is a Mom, Chef & the Crock-Pot® Girl. She hosts a week­ly “Mom Mon­day” seg­ment on ABC-15 in Phoenix.

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