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Slow-Cooker Red Beans and Rice

Slow-Cooker Red Beans and Rice

Southern Living MARCH 2011

  • Yield: Makes about 10 cups


  • 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


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.

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

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Slow-Cooker Red Beans and Rice Recipe