Slow-Cooker Red Beans and Rice
Yield: Makes about 10 cups
Recipe from
More From Southern Living
Nutritional Information
Amount per serving
- Calories: 397
- Fat: 2.3g
- Saturated fat: 0.8g
- Monounsaturated fat: 0.2g
- Polyunsaturated fat: 0.3g
- Protein: 18.9g
- Carbohydrate: 74.4g
- Fiber: 11.3g
- Cholesterol: 24mg
- Iron: 5.6mg
- Sodium: 319mg
- Calcium: 99mg
Ingredients
- 1 pound dried red kidney beans
- 1/2 pound andouille smoked chicken sausage, thinly sliced
- 3 celery ribs, chopped
- 1 green bell pepper, chopped
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 1 tablespoon Creole seasoning
- 7 cups water
- 3 cups uncooked long-grain rice
- Garnish: sliced green onions
Preparation
- 1. Stir together first 8 ingredients in a 4-qt. slow cooker. Cover and cook on HIGH 7 hours or until beans are tender.
- 2. Meanwhile, cook rice according to package directions. Serve with red bean mixture. Garnish, if desired.
- Note: We tested with Aidells Organic Fully Cooked Cajun Style Andouille Smoked Chicken Sausage.
Slow-Cooker Red Beans and Rice Recipe at a Glance
- COURSE: Main Dishes
- CONVENIENCE: Entertaining, Family, Freezable, Make-Ahead
- CUISINE: American, Cajun/Creole
- MAIN INGREDIENT: Beans, Rice/Grains
- DIETARY CONSIDERATION: Low Fat, Low Saturated Fat
- COOKING METHOD: Slow Cook
- PUBLICATION: Southern Living
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Slow Cooker Red Beans and Rice
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