Very Slow Cooking Red Beans and Rice
Cozy up to the comforting flavors of the South with this *Very Slow Cooking Red Beans and Rice* recipe, a hearty, one-pot meal that epitomizes the art of slow cooking. Perfectly tender red kidney beans simmer for hours alongside smoky sausage, aromatic vegetables, and a medley of Cajun spices, creating a rich, velvety sauce that is both bold and savory. The slow cooker does all the work, allowing the flavors of thyme, oregano, paprika, and optional cayenne to meld beautifully. Served over fluffy white rice and topped with bright green onions, this dish is as satisfying as it is easy to prepare. Whether you're meal prepping for the week or feeding a crowd, this slow-cooked red beans and rice is an irresistible, make-ahead dinner loaded with authentic New Orleans charm. Perfect for cozy weeknights, it's a dish that delivers Southern comfort in every bite!
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Recipe Information
Ingredients
- 1 pound dried red kidney beans
- 6 cups water
- 12 ounces smoked sausage, sliced
- 1 medium yellow onion, diced
- 1 medium green bell pepper, diced
- 2 stalks celery stalks, diced
- 4 garlic cloves, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 2 bay leaves
- 1 teaspoon paprika
- 0.5 teaspoon ground cayenne pepper (optional)
- 2 teaspoons salt
- 0.5 teaspoon black pepper
- 4 cups cooked white rice
- 0.5 cup chopped green onions (optional, for garnish)
- hot sauce (optional, for serving)
Instructions
Rinse the dried red kidney beans in a colander under cold water and pick out any debris or damaged beans. Set aside.
In a large slow cooker, add the rinsed beans, water, sliced smoked sausage, diced onion, diced green bell pepper, and diced celery.
Stir in the minced garlic, dried thyme, dried oregano, bay leaves, paprika, cayenne pepper (if using), salt, and black pepper.
Cover the slow cooker with a lid and set it to cook on low for 8 hours. If you're in a hurry, you can cook on high for 4-5 hours, but the flavors develop better on low heat.
After the beans are fully cooked and tender, use the back of a spoon to mash a portion of them against the side of the slow cooker. This will help thicken the liquid to a creamy consistency.
Taste and adjust the seasoning with additional salt, pepper, or cayenne as needed.
Remove the bay leaves before serving.
Spoon the red beans over freshly cooked white rice. Garnish with chopped green onions if desired.
Serve hot with optional hot sauce on the side for extra spice.
Nutrition Facts
Calories |
600 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.3 g | 22% | |
| Saturated Fat | 6.1 g | 31% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 40 mg | 13% | |
| Sodium | 1429 mg | 62% | |
| Total Carbohydrate | 83.2 g | 30% | |
| Dietary Fiber | 14.0 g | 50% | |
| Total Sugars | 4.5 g | ||
| Protein | 28.5 g | 57% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 189 mg | 15% | |
| Iron | 8.9 mg | 50% | |
| Potassium | 1423 mg | 30% | |
*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.
