Ww Slow Cooker Red Beans and Rice
Cozy up with a comforting bowl of WW Slow Cooker Red Beans and Rice, a hearty, nutrient-packed dish that's brimming with classic Creole flavors. This easy, hands-off recipe combines tender red kidney beans, smoky chicken sausage, and a medley of aromatic vegetables—onions, bell peppers, and celery—slow-cooked to perfection in a rich, savory broth infused with herbs and spices like thyme, oregano, and smoked paprika. By soaking the beans overnight and letting the slow cooker do the work, you'll achieve melt-in-your-mouth textures without any hassle. Served over a bed of fluffy brown rice and topped with a sprinkle of fresh parsley and a splash of hot sauce for optional heat, this crowd-pleasing recipe is gluten-free, budget-friendly, and perfect for meal prepping. Whether you're feeding the family or meal planning for the week, this slow-cooker classic is as nutritious as it is flavorful. Keywords: WW Red Beans and Rice, slow cooker recipes, healthy Creole recipes, meal prep red beans.
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Recipe Information
Ingredients
- 1 pound Dry red kidney beans
- 12 ounces Chicken sausage (sliced, preferably Andouille or smoked)
- 1 medium Onion (diced)
- 1 medium Green bell pepper (diced)
- 2 stalks Celery (diced)
- 3 cloves Garlic (minced)
- 15 ounces Diced tomatoes (canned with juice)
- 4 cups Low-sodium chicken broth
- 1 whole Bay leaf
- 1 teaspoon Dried thyme
- 1 teaspoon Dried oregano
- 1 teaspoon Smoked paprika
- 0.25 teaspoon Cayenne pepper (optional, for heat)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 4 cups Cooked brown rice
- 2 tablespoons Chopped fresh parsley (optional, for garnish)
- 1 to taste Hot sauce (optional, for serving)
Instructions
Rinse and sort the red kidney beans, removing any debris. Soak the beans in water overnight or use the quick soak method as instructed on the package.
In a slow cooker, combine the soaked and drained kidney beans, sliced chicken sausage, diced onion, diced green bell pepper, diced celery, and minced garlic.
Add the canned diced tomatoes (including the juice), chicken broth, bay leaf, dried thyme, dried oregano, smoked paprika, cayenne pepper (if using), salt, and black pepper.
Stir all the ingredients to combine them well.
Cover the slow cooker and cook the mixture on LOW for 8 hours or until the beans are tender. Stir occasionally if possible.
Remove the bay leaf and taste the beans, adjusting the seasoning with more salt or black pepper, if needed.
Serve the red beans over a bed of warm cooked brown rice in individual bowls.
Garnish with chopped fresh parsley and a dash of hot sauce, if desired.
Nutrition Facts
Calories |
3338 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.0 g | 71% | |
| Saturated Fat | 14.7 g | 74% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 200 mg | 67% | |
| Sodium | 7698 mg | 335% | |
| Total Carbohydrate | 531.0 g | 193% | |
| Dietary Fiber | 139.0 g | 496% | |
| Total Sugars | 44.7 g | ||
| Protein | 194.9 g | 390% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 943 mg | 73% | |
| Iron | 48.5 mg | 269% | |
| Potassium | 9430 mg | 201% | |
*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.
