We've made this many times and always enjoy it. It is better the next day. I don't use canned beans anymore; slow cooking my own beans; garbanzos, red beans, kidney beans, black eyed peas and freezing them works wonderfully and saves money and the salt. I've never heard about this toxin; will research it. This recipe calls for red beans, not kidney beans; there is a difference.
Slow Cooker Red Beans and Rice
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.
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Total: 7 Hours
- 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
- 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
- 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. Serve red bean mixture with hot cooked rice, and, if desired, hot sauce. Garnish, if desired.
- Try These Twists!
- Vegetarian Red Beans and Rice: Substitute frozen meatless smoked sausage, thawed and thinly sliced, for turkey sausage.
- 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
- 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.
- 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
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