Crock Pot Red Beans and Rice
Savor the rich, soulful flavors of the South with this Crock Pot Red Beans and Rice recipe—a comforting, slow-cooked classic perfect for busy weeknights or cozy family dinners. This hearty dish combines tender red kidney beans, smoky sausage, and a medley of aromatic vegetables like onion, green bell pepper, and celery, simmered to perfection in a blend of chicken broth and spices including thyme, smoked paprika, and a dash of cayenne for just the right kick. The magic happens in the crock pot, where the ingredients meld together over hours of slow cooking, creating a creamy, flavorful base that pairs beautifully with fluffy white rice. Garnished with fresh green onions and a drizzle of hot sauce for extra heat, this versatile recipe is a one-pot wonder that's as easy to prepare as it is irresistible to eat. Perfect for meal prepping or feeding a crowd, this Southern staple is sure to become a household favorite!
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Recipe Information
Ingredients
- 1 pound dried red kidney beans
- 12 ounces smoked sausage (sliced)
- 1 yellow onion (diced)
- 1 green bell pepper (diced)
- 2 stalks celery (diced)
- 4 cloves garlic (minced)
- 4 cups chicken broth
- 2 cups water
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- 0.5 teaspoons cayenne pepper
- 1 bay leaf
- 1.5 teaspoons salt
- 1 teaspoon ground black pepper
- 6 cups cooked white rice
- 2 green onions (sliced, for garnish)
- hot sauce (optional, for serving)
Instructions
Rinse and sort through the dried red kidney beans. Discard any debris. Soak the beans in water overnight, then drain and rinse.
In a large skillet over medium heat, brown the sliced smoked sausage for 3-4 minutes per side until slightly crispy. Transfer the sausage to the crock pot.
Add the soaked and drained beans, diced onion, green bell pepper, celery, and minced garlic to the crock pot.
Pour in the chicken broth and water. Stir to combine.
Season with dried thyme, smoked paprika, cayenne pepper, salt, black pepper, and the bay leaf. Stir well.
Cover the crock pot with the lid and cook on low for 8 hours, or until the beans are tender and creamy.
Once the beans are fully cooked, taste and adjust seasoning with additional salt, pepper, or hot sauce as needed.
Discard the bay leaf. Serve the red beans over warm cooked white rice.
Garnish with sliced green onions and serve hot. Add hot sauce for extra heat, if desired.
Nutrition Facts
Calories |
652 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.9 g | 20% | |
| Saturated Fat | 5.3 g | 27% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 34 mg | 11% | |
| Sodium | 1823 mg | 79% | |
| Total Carbohydrate | 96.9 g | 35% | |
| Dietary Fiber | 13.6 g | 49% | |
| Total Sugars | 4.1 g | ||
| Protein | 30.7 g | 61% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 172 mg | 13% | |
| Iron | 9.5 mg | 53% | |
| Potassium | 1477 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
