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Slow Cooker Red Beans and Rice

Photo: Randy Mayor; Styling: Lindsey Lower
Hands-on time 30 mins
Total time 16 hrs, 30 mins
Yield

Serves 8 (serving size: 1 cup bean mixture, 1/2 cup rice, and 1 1/2 teaspoons green onions)

Don't be turned off by the total time this recipe requires: Eight hours are simply for soaking beans overnight, and another eight are for hands-off cooking. Because dried kidney beans contain a toxin that's not killed at the low temperatures of the slow cooker, we boil them briskly for 10 minutes first; don't be tempted to skip this step.

Ingredients

  • 1 pound dried red kidney beans
  • 1 tablespoon olive oil
  • 1 pound andouille sausage, quartered lengthwise and cut crosswise into 3/4-inch pieces
  • 1 1/2 cups chopped onion
  • 1 1/2 cups chopped poblano chile
  • 1 cup diced celery
  • 2 tablespoons chopped fresh thyme
  • 1/2 teaspoon kosher salt
  • 10 garlic cloves, crushed
  • 1 (12-ounce) can lager-style beer (such as Budweiser)
  • 4 cups unsalted chicken stock (such as Swanson)
  • 1/2 teaspoon ground red pepper
  • 1/4 teaspoon freshly ground black pepper
  • 3 bay leaves
  • 1/2 cup thinly sliced green onions, divided
  • 2 tablespoons cider vinegar
  • 4 cups hot cooked long-grain rice

Nutrition Information

  • calories 486
  • fat 10.1 g
  • satfat 3.3 g
  • monofat 5.2 g
  • polyfat 0.8 g
  • protein 30 g
  • carbohydrate 65 g
  • fiber 16 g
  • cholesterol 33 mg
  • iron 7 mg
  • sodium 634 mg
  • calcium 117 mg

How to Make It

  1. Sort and wash beans; place in a large saucepan. Cover with water to 2 inches above beans; cover and let stand 8 hours. Drain beans.

  2. Return beans to saucepan. Cover with water to 2 inches above beans; bring to a boil. Cook 10 minutes; drain.

  3. Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Add sausage; cook 6 minutes or until browned. Add onion and next 5 ingredients (through garlic); cook 8 minutes. Stir in beer; bring to a boil. Cook 2 minutes, scraping pan to loosen browned bits. Place sausage mixture in a 6-quart electric slow cooker. Add beans, stock, red pepper, black pepper, and bay leaves. Cover and cook on LOW for 8 hours.

  4. Discard bay leaves. Stir in 1/4 cup green onions and vinegar. Serve over rice; sprinkle with remaining 1/4 cup green onions.