Red Beans and Rice

  • Patten Posted: 10/15/10
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    I doubled this recipe b/c that seemed natural (1/2 a package of smoked sausage, basically 1/2 a package of dried beans,...). I followed other reviewers' suggestions to use chicken broth instead of water but used about 2 cups less than I should have. It came out REALLY spicy. Not so bad that we couldn't eat it, but you need a big glass of water on the side. Was very easy to put together and quite flavorful, but I will try it again w/ the appropriate amount of liquid!

  • CindyH Posted: 03/12/09
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    This was really easy and very tasty. I skipped the red pepper flakes so that my 5 year old could have some, which she loved.

  • DeannaG Posted: 12/20/08
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    Not a good recipe to use. My husband likes red beans and rice, so I thought I'd try it. Not again! Way tooo spicy; even reduced the red pepper. Way tooo bland. I don't use salt, but with this, I had to, to give it some taste. It was also way to watery. Oh, my husband wasn't too fund of it either. :(

  • qhaslinger Posted: 11/15/08
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    This had an odd flavor; perhaps too much thyme and bay leaf when combined with the Healthy Choice smoked sausage. My family did not like this at all and we will not be making this again.

  • AlexandriaCook Posted: 01/04/09
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    I loved the idea behind this recipe, but following the advice of other cooks, I used broth and andouille sausage to boost the flavor. Because red kidney beans contain a high level of toxins, I pre-soaked the beans and made the recipe in my pressure cooker.

  • honucooks Posted: 01/01/09
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    Lower fat crockpot recipe? I wanted to love it! But alas, it's salty and not overly flavorful. Perhaps it could be doctored up, but it's not worth the effort.

  • JasonM Posted: 05/15/09
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    A very easy recipe, no frills just lots of good flavors. I added a little extra bell pepper and onion, but that's just my taste. I love that it cooked in a slow cooker and the texture of the beans was perfect.

  • apshine Posted: 02/14/10
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    Not much flavor! Really, only the red pepper comes through. Would really have to be tweaked to be any good.

  • amy987 Posted: 11/08/09
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    We really liked this Beans and Rice. I made it as outlined in my crock pot. Then when we ate it we added Tony's Cajun Seasoning. Next time I will change the sausage to Andoulille, a little spicer than what I used this time.

  • jkmom2007 Posted: 03/24/09
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    This was great! Spicey and flavorful. Will make again.

  • suzanne0216 Posted: 01/07/09
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    I used chicken broth instead of water, sweet turkey sausage instead of the spicy mix, and added some worcestshire sauce and Adobo seasoning (both Adobo and the red packet) instead of the thyme (not a big fan of thyme). It was easy and my 2 year old loved it.

  • fastbikes16 Posted: 02/24/09
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    This was very good. The only things I changed was I didn't measure the vegetables, I just put in what looked right, and I added a bit of corn starch to thicken it up. It cooked on low for 8 hours then stayed on keep warm for about 4 or 5. It seemed to get better the longer it sat in there! Me and my dad thought it was perfect, although my mom thought it was too spicy

  • computerbaker Posted: 04/26/09
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    excellent recipe; easy; good as leftovers too

  • erinmarie65 Posted: 05/30/09
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    I grew up in New Orleans but have since moved away. It has been a long time since my family has had red beans and rice, and we love this one. Very delicious.

  • melodyl73 Posted: 08/07/09
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    This dish was great! The second my husband, a VERY picky eater, walked in the door yesterday, he had a spoon in the crockpot...he ate half the RB before we ever sat down for dinner! I soaked the beans overnight, and used 2C low sodium chix broth & 1C water. Skipped the salt and forgot to add the paprika, but was great w/o it. Will be making & freezing more this weekend!

  • tiffjer1129 Posted: 12/23/09
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    I made this dish with cooked chorizo which might have been the first mistake. Other than that I followed the recipe to a T. There was absolutely no flavor to this after 8 hours on low. I had to add chili seasoning and salt in order for it to be edible. I will not be making this dish again.

  • newcook26 Posted: 11/22/09
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    I will put it into the rotation, but will wait to add the sausage at the end. It loses some of its flavor in the cooking but the beans taste great.

  • NCMegan Posted: 01/23/10
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    Not good! The beans were not soft even though I cooked them for 9 hours on low! I won't even try to fix this recipe. I am just going to find a whole new recipe!

  • Grekgodes Posted: 02/28/10
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    beans were hard not any flavor unfortunate indeed as we are still searching for a great slow cooker red beans recipe.

  • JuliaGulia529 Posted: 12/22/10
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    Very good! Everyone liked it, there were no leftovers! I added extra veggies and sausage, and used stock for half the water. I would make this again!

  • MsKitty45 Posted: 08/08/10
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    All of the right ingredients are here. You need to remove your beans after cooking in slow cooker to stove top pot to get the creamy texture that beans should have.

  • AbbisMama Posted: 10/22/10
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    I used canned Kidney beans instead of dried. I used 2 cans to match the 1 cup dried. Otherwise I followed the recipe. It had just the right amount of kick to it, and had a ton of flavor. My family loved them, even my husband who doesn't eat anything with beans! Try this, you will love it!!

  • jama4573 Posted: 01/31/11
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    This was bland, tasteless mush. Followed the recipe exactly and wound up with something that required a good deal of hot sauce to force down.

  • LionsWrestling Posted: 03/15/11
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    Excellent! I used andouille sausage and doubled the amount called for. So quick and easy to throw together.

  • mathmom Posted: 05/30/11
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    I make a recipe similar to this and it calls for tomato juice (about 2 cups). I've also used v-8 juice with great results too. Both give the broth a wonderful taste.

  • ScrapKat67 Posted: 03/22/11
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    Had lots of heat, but absolutely no flavor. Followed the recipe to the letter, but was really disappointed with the results. Anyone have any ideas on what to add to the leftovers to make it edible?

  • mangoes2020 Posted: 07/07/11
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    In order to succeed this recipe you have to use Diamond Pearl Basmati Rice. This is a Pure Indian Basmati rice. If you want more informations go on the website http://www.sonaimpex.net or send a mail at info@sonaimex.com

  • Lindsey07 Posted: 10/20/11
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    Maybe it was something I did, but this was just water and bland. I used canned instead of dry beans. And cooked on low for 9 hours instead of high for 5 hours. If I did make this again, i would use maybe tomato puree instead of water, and less of it.

  • JackieDi Posted: 10/30/11
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    I have been looking for good red beans and rice recipes and this is a good one. Nice but not too much spice and good flavor. I did use 2 cups of tomato juice and 1 cup of water, instead of 3 cups of water, and used smoked paprika.

  • saraarcara Posted: 01/05/12
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    My family loves this recipe! The beans cook perfectly and it has a lot of flavor. I did leave out the cayenne pepper because of my husband and kids, so I can't comment on how spicy it would be with that included. But overall, I thought it was really good. The only thing I changed was, I used a whole Trader Joe's turkey kielbasa. I would say half of one would not be enough.

  • JessicaKeay Posted: 01/12/12
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    Thanks to the reviews on this recipe, I had an excellent experience with some alterations. Used canned kidney beans, slow-cooked for 10 hours. I added about 2 tbsps of cornstarch before serving. It is delicious and will definitely make it again in the future.

  • LabLover1 Posted: 01/11/12
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    This wasn't awful but it just didn't seem to blend together well. It was like eating broth with a few ingredients thrown in it.

  • kdeasla Posted: 01/29/12
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    To help with the watery consistency of this dish, I recommend doing two things: 1. cook the dish in a dutch oven instead of a slow-cooker (this will also cook the beans faster - within the 5 hour timespan) and 2. use 1 cup of the final broth to cook the rice. It will reduce the amount of water in the dish as well as impart more flavor. I also used hot italian turkey sausage, browned the onions, celery and garlic in the dutch oven and added 1.5 tbsp of tomato paste. I found the dish to be excellent. Very flavor full and rich.

  • crazy4sushi Posted: 04/28/12
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    bland and watery.

  • mbourg Posted: 02/28/12
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    I make red beans in the crock pot all the time. Cooked on low for 8-10 hours, they are ready when everyone comes home. But this recipe doesn't have enough beans! I usually soak 2 pkgs of dry red beans overnight. Rinse and dump in the crock pot with 1 pkg of Andoille sausage and some ham. Chop onion, celery, green peppers and add some garlic and at least a tablespoon of cajun/creole seasoning instead of the salt or other dry seasonings in this recipe. Add enough water to just cover. Comes out perfect every time

  • star9x Posted: 03/28/12
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    when i wanted to make this, i read all the reviews because i saw all the ratings were all over the place. i figured, i like spicy food, so i didn't alter the spices at all and did whatever the recipe said. the only change i made was i did 1 cup chicken broth and 2 cups water, and then as some people said after cooking on low 8 hours i cooked the rice (i used brown rice) using the liquid that was left in the crock pot. SO GOOD! i loved it. Also i used red/yellow peppers instead of green because i like the taste better. I also discarded the celery because i didn't have any in my fridge but it still came out awesome. I used johnsonville turkey and cheese sausage, by the way.

  • AnnieDrews Posted: 02/03/13
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    I don't know why so many reviews say this is bland. Anything but! Very flavorful! I did use turkey smoked sausage and doubled the amount that I used of that. I might add more beans next time. The broth was too thin after cooking, but I thickened with a roux (1 Tbsp. flour, melt in skillet over medium low heat, sprinkle 1 Tbsp four and cook and stir until roux is light brown. Stir into crock and let return to boil on high. Ready) and it was perfect consistency. Husband loved the heat of it, but if making for myself, I would reduce the cayenne red pepper just a bit. Great recipe! Andouille sausage would be good in this, too.

  • LCJaimes1105 Posted: 02/11/13
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    SO So yummy, I loved it. I didn't have any paprika so i used 1 tsp of cajun seasoning. It was perfect. Instead of using 3 cups of water I used 1 1/2 cups of chicken broth and 1 1/2cups of water.

  • MrsCabana Posted: 11/14/12
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    Normally I scan the reviews before making a recipes but I didn't this time; I really wish I had because then I would have not made it. This was bland and boring. The sausage was leeched of any flavor and had a strange texture after cooking for 5 hours. I took one bite and almost spit it out. The texture of the beans was fine, I didn't have a problem with those. It was just the extreme lack of flavor that I couldn't get past. I emailed the recipe to a friend and she gave me some recommendations of spices to add to the remaining amount in the slow-cooker. It helped some but not enough. I even tried adding a ton of Tapatio and that helped enough for me to choke down the rest. I will NOT be making this one again.

  • leggemcqueen Posted: 04/26/12
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    Meh, very watery, lacks flavor.

  • Dadcooksawesome Posted: 11/22/13
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    So hear's the thing...read all the reviews and what-ev's. Decided to split the difference and do the following: -double the recipe, 'cause why not -trade up half of the water(3 cups), for 1 1/2 c's chicken broth, 1 c beef broth and 1/2 c water(once cooking for about 45 min) -told extra salt to kick rocks -cook for 8.5 hrs on low Viola! Bitchin'.

  • ajvinande Posted: 08/10/13
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    Very flavorful! I can't understand where others have found it lacking in flavor. It was super-easy. Of course fresh ingredients (like green onions or parsley) freshen up any slow-cooker dish after it's cooked. Chicken sausage worked great. It's family-approved and nutritious. I'll definitely make this again.

  • njdahlen Posted: 08/24/13
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    Big disappointment. All heat, no flavor. Used chicken sausage which was dry and tasteless after this length of time, but 5 hours was necessary to cook the beans.

  • CariClarkPhelps Posted: 03/18/14
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    Boring and no flavor.

  • Kaipolani Posted: 11/19/13
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    I enjoyed this recipe. Reading other reviews I didn't have chicken broth so I added one chicken bouillon cube along with one 14oz can of diced tomato with no added flavors. Also added in one whole 14oz package of smoked turkey sausage. Left out the red peppers for my young son, but overall it turned out great. Will definitely make this again!

  • DH1978 Posted: 02/11/14
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    I followed the recipe, except I used 1 can of chicken broth and then added enough water to make up the 3 cups of liquid. I also added cornstarch to thicken when it had been cooking for 8 hours. My husband and I found this bland- added creole seasoning at the table to punch it up. (I didn't add any of the salt the recipe called for.) I don't think I'll make this again. It's just not worth all the time put into prep.

  • Suburke Posted: 07/01/13
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    Really tasty and easy. I used Cajun seasoning instead of thyme, smoked paprika and chicken andouille sausage. I also decided to throw in 3/4c frozen okra in the last 10 minutes. Not traditional, but still good!

  • mmmiri Posted: 10/20/13
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    Making this for the second time today! We double the recipe so we can eat it all week. The only thing we add is some creole seasoning, and we omit 1/2 the salt. It's low fat and filling -- and we love the flavor. It's not incredibly intense, and would be better if we used andouille -- but we're trying to cut back, so it's perfect for us. Will make again and again!

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