Slow Cooker Red Beans and Rice

Photo: Howard Lee Puckett; Styling: Sissy Lamerton

Smoked turkey sausage, bell peppers, and red beans come together in this classic, easy slow-cooker recipe. Serve over long-grain rice for an amazing meal.

Yield: Makes 10 cups (serving size: 1 cup with 1 cup rice)
Total:
Recipe from Southern Living

More From Southern Living

Recipe Time

Prep Time:
Total: 7 Hours

Nutritional Information

Amount per serving
  • Calories: 407
  • Fat: 2.1g
  • Saturated fat: 0.8g
  • Monounsaturated fat: 0.2g
  • Polyunsaturated fat: 0.2g
  • Protein: 19g
  • Carbohydrate: 77.1g
  • Fiber: 11.7g
  • Cholesterol: 15mg
  • Iron: 5.8mg
  • Sodium: 492mg
  • Calcium: 115mg

Ingredients

  • 1 pound dried red beans
  • 3/4 pound smoked turkey sausage, thinly sliced
  • 3 celery ribs, chopped
  • 1 green bell pepper, chopped
  • 1 red bell pepper, chopped
  • 1 sweet onion, chopped
  • 3 garlic cloves, minced
  • 1 tablespoon Creole seasoning
  • Hot cooked long-grain rice
  • Hot sauce (optional)
  • Garnish: finely chopped green onions, finely chopped red onion

Preparation

  1. 1. Combine first 8 ingredients and 7 cups water in a 4-qt. slow cooker. Cover and cook on HIGH 7 hours or until beans are tender.
  2. 2. Serve red bean mixture with hot cooked rice, and, if desired, hot sauce. Garnish, if desired.
  3. Try These Twists!
  4. Vegetarian Red Beans and Rice: Substitute frozen meatless smoked sausage, thawed and thinly sliced, for turkey sausage.
  5. Per cup (with 1 cup rice): Calories 422; Fat 3.5g (sat 0.4g, mono 0.2g, poly 0.2g); Protein 21.5g; Carb 76.4g; Fiber 12.2g; Chol 0mg; Iron 6.1mg; Sodium 530mg; Calc 113mg
  6. Quick Skillet Red Beans and Rice: Substitute 2 (16-oz.) cans light kidney beans, drained and rinsed, for dried beans. Reduce Creole Seasoning to 2 tsp. Cook sausage and next 4 ingredients in a large nonstick skillet over medium heat, stirring often, 5 minutes or until sausage browns. Add garlic; saute 1 minute. Stir in 2 tsp. seasoning, beans, and 2 cups chicken broth. Bring to a boil; reduce heat to low, and simmer 20 minutes. Serve with hot cooked rice and, if desired, hot sauce. Garnish, if desired. Makes 8 cups. Hands-on Time: 26 min., Total Time: 46 min.
  7. Per cup (with 1 cup rice): Calories 424; Fat 3.2g (sat 1.1g, mono 0.2g, poly 0.4g); Protein 17.2g; Carb 79.5g; Fiber 7.6g; Chol 25mg; Iron 4.3mg; Sodium 804mg; Calc 76mg
Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

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