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If you’re craving a comforting meal that feels like a warm hug on a busy day, you’re in for a treat with this Crockpot Red Beans and Rice Recipe. It’s the perfect blend of tender red beans, smoky Andouille sausage, and vibrant vegetables slow-simmered to perfection. This dish brings together deep, soulful flavors with minimal hands-on time, making it a beloved classic for gatherings or cozy family dinners.
Ingredients You’ll Need
Getting this dish just right is all about the quality and balance of a few simple but essential ingredients. Each one adds its own magic—whether it’s the hearty protein from sausage, the fresh crunch of veggies, or the spices that create a smoky, spicy, and slightly sweet symphony.
- Dry red kidney beans: The star of the show, providing creamy texture and rich flavor after slow cooking.
- Andouille sausage: Adds a spicy, smoky punch that elevates the dish to the next level.
- Celery: Brings an aromatic crunch and natural freshness.
- White onion: Adds savoriness and a mild sweetness once cooked down.
- Green bell pepper: Provides a vibrant pop of color and subtle earthiness.
- Garlic: Infuses every bite with warm, fragrant flavor.
- Chili powder: Lends a smoky heat that wakes up the palate.
- Kosher salt: Essential for seasoning and balancing all spices.
- Ground cumin: Adds a nutty, slightly peppery depth.
- Dried thyme: Brings a subtle herbal note that complements the sausage beautifully.
- Ground cayenne pepper: Provides that signature kick without overpowering.
- Ground paprika: Offers mild sweetness and color.
- Brown sugar: Balances the heat with a hint of sweetness.
- Ground black pepper: Adds sharpness and depth.
- Low sodium chicken broth: Creates a rich, savory base that keeps the dish moist and flavorful.
- Water: Used to perfect the cooking liquid consistency.
- Cooked white rice: The essential bed that holds and balances the hearty beans and sausage.
- Sliced green onions (optional): Adds a fresh, bright finish when served.
How to Make Crockpot Red Beans and Rice Recipe
Step 1: Rinse the Beans
Start by placing your dry red kidney beans in a colander and rinse them thoroughly under cold running water. This removes any dust or impurities from the beans, ensuring a clean base for your crockpot masterpiece.
Step 2: Combine Ingredients in the Crockpot
Next, toss the rinsed beans right into your slow cooker. Add the sliced Andouille sausage along with the diced celery, onion, and green bell pepper. Sprinkle in the minced garlic and all the spices—chili powder, kosher salt, cumin, thyme, cayenne pepper, paprika, brown sugar, and black pepper—making sure every ingredient gets a good mingle to build flavor layers.
Step 3: Add Liquids and Stir
Pour in the low sodium chicken broth and water. Give everything a gentle stir to combine all those beautiful flavors, ensuring the beans are covered with the cooking liquid to soften evenly throughout the long cooking time.
Step 4: Slow Cook to Perfection
Set your crockpot to cook on high for 6 to 8 hours. This slow simmer is what transforms the beans into velvety, tender goodness, allowing the sausage and spices to infuse deeply. Once the beans are perfectly soft, give the mixture a taste and adjust seasoning as needed.
How to Serve Crockpot Red Beans and Rice Recipe
Garnishes
To add that fresh, crisp contrast to the hearty red beans, sprinkle sliced green onions on top just before serving. The mild, slightly pungent crunch of the onions brightens every bite and looks so inviting on the plate.
Side Dishes
This dish shines on its own, but if you want to make it a heartier meal, try serving it alongside a simple green salad or some crusty French bread to soak up every last bit of sauce. A side of fried okra or sautéed greens can also round out the meal beautifully.
Creative Ways to Present
For a family-style meal, serve the Crockpot Red Beans and Rice Recipe in a large serving bowl with the cooked rice on the side, letting everyone build their perfect plate. If entertaining, try layering the rice and beans in a shallow casserole dish, then sprinkle cheese and broil for a few minutes for a bubbly, golden crust twist.
Make Ahead and Storage
Storing Leftovers
Once cooled, store any leftover Crockpot Red Beans and Rice Recipe in an airtight container in the refrigerator. It will stay fresh and delicious for up to 4 days, making great leftovers for busy weeknights.
Freezing
This recipe freezes very well. Portion the beans and sausage mixture separately from the rice to maintain the best texture. Store in freezer-safe containers or bags, and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating
Reheat leftovers gently on the stovetop or in the microwave until warmed through. You might want to add a splash of water or broth to restore the creamy consistency of the beans. Reheat the rice separately and plate together for the best flavor and texture.
FAQs
Do I need to soak the beans before cooking?
No soaking is required for this Crockpot Red Beans and Rice Recipe because the slow cooker’s long cooking time softens the beans perfectly. Simply rinsing them before use is enough.
Can I use a different sausage?
Absolutely! While Andouille sausage lends an authentic smoky flavor, you can use kielbasa, chorizo, or any smoked sausage you prefer. Just adjust the seasoning to balance the flavors.
Is this dish spicy?
This version has a nice mild to medium heat from the cayenne and chili powder, but you can always adjust the spice levels up or down to suit your taste. Adding extra cayenne or hot sauce will kick it up a notch.
Can I make this recipe vegetarian?
Yes! Simply omit the sausage and use vegetable broth instead of chicken broth. You might want to add smoked paprika or liquid smoke to mimic the smoky depth that sausage provides.
How long can I keep leftovers in the fridge?
Leftovers for this Crockpot Red Beans and Rice Recipe can be stored safely in the fridge for up to 4 days. Beyond that, freezing is your best bet to maintain freshness and flavor.
Final Thoughts
If you’re looking for a hands-off meal that rewards you with incredible, hearty flavors and cozy vibes, this Crockpot Red Beans and Rice Recipe is an absolute winner. It’s perfect for feeding a crowd or simply enjoying all week long. Give it a try—you’ll quickly see why it’s become a family favorite time and again.
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Crockpot Red Beans and Rice Recipe
- Prep Time: 5 minutes
- Cook Time: 8 hours
- Total Time: 8 hours 5 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Southern American
Description
This Crockpot Red Beans and Rice recipe is a hearty, flavorful dish perfect for an easy weeknight meal. Slow-cooked kidney beans are simmered with Andouille sausage and a blend of aromatic vegetables and spices, then served over fluffy white rice for a satisfying and traditional Southern comfort food experience.
Ingredients
Main Ingredients
- 1 pound dry red kidney beans
- 16 ounces Andouille sausage, sliced
- 3 ribs celery, diced
- 1 white onion, peeled and diced
- 1 green bell pepper, cored and diced
- 4 cloves garlic, minced
Spices and Seasonings
- 1 tablespoon chili powder
- 1½ teaspoons kosher salt
- 1 teaspoon ground cumin
- 1 teaspoon dried thyme
- ½ teaspoon ground cayenne pepper
- ½ teaspoon ground paprika
- ½ teaspoon brown sugar
- ½ teaspoon ground black pepper
Liquids and Serving
- 4 cups low sodium chicken broth
- 2 cups water
- 6 cups cooked white rice
- Sliced green onions (optional, for serving)
Instructions
- Rinse Beans: Place the kidney beans in a colander and rinse thoroughly under cold water to remove any dirt or debris.
- Combine Ingredients: In the crock of a slow cooker, combine the rinsed beans, sliced Andouille sausage, diced celery, onions, green bell peppers, minced garlic, and all the spices: chili powder, kosher salt, ground cumin, dried thyme, cayenne pepper, paprika, brown sugar, and black pepper.
- Add Liquids: Stir in the low sodium chicken broth and water until all ingredients are well combined.
- Cook: Cover and cook on high heat for 6 to 8 hours, or until the beans are completely cooked through and tender. Taste and adjust seasoning as needed.
- Serve: Serve the red beans hot over cooked white rice and garnish with sliced green onions if desired.
Notes
- Soaking the beans overnight can reduce cooking time, but this recipe does not require it.
- For a spicier dish, increase the cayenne pepper slightly or add hot sauce when serving.
- Use low sodium chicken broth to control the salt level in the recipe.
- Leftovers can be refrigerated for up to 4 days or frozen for longer storage.
- Vegetarian version: omit sausage and substitute vegetable broth for cooking liquid.
