Slow Cooker Red Beans and Rice Recipes
Do you have a slow cooker at home? Are you interested in trying a new recipe out? Check out these slow cooker recipes to get a taste of traditional Creole red beans and rice.
Traditionally, red beans and rice was served on Mondays so that people can cleanse themselves after they have consumed pork or ham for Sunday’s meal. But they say that part of the reason why this dish became a Mondays meal, was to give women time to do their household chores while they simmer a pot of beans.
So you can probably use the same reason for cooking the said dish and serve it on a day when you feel like you have tons to do at home. Here are some slow cooker red beans and rice recipes that you can try:
Slow Cooker Red Beans and Rice
- 3 cups water
- 1 cup dried red kidney beans
- 1 cup chopped onion
- 1 cup chopped green bell pepper
- ¾ cup chopped celery
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- ¾ teaspoon ground red pepper
- ½ teaspoon black pepper
½ (14-ounce) package turkey, pork, and beef smoked sausage, thinly sliced (such as Healthy Choice)
- 1 bay leaf
- 5 garlic cloves, minced
- ½ teaspoon salt
- 3 cups hot cooked long-grain rice
- ¼ cup chopped green onion
In an electric slow cooker, combine the first twelve ingredients on the list and place lid on. Cook on high heat for about 5 hours and then discard the bay leaf. Stir in salt and serve over rice. Sprinkle servings evenly with green onions.
Louisiana-Style Slow Cooker Red Beans and Rice
- 1 large onion, diced small
- 2-3 teaspoons olive oil
- 1 tablespoon minced garlic
- 1 tablespoon creole seasoning
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- Black pepper to taste
- 4 cups cooked small red beans or 3 cans red beans, rinsed and drained and add ½ cup more chicken stock
- 3 cups diced lean ham or Louisiana hot sausages, diced into pieces about the size of the cooked beans
- 3 cups homemade chicken stock or canned chicken broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon green Tabasco or red Tabasco with a smaller amount
- 2-3 bay leaves
- 1 teaspoon red wine vinegar
- 3 cups cooked white rice for serving
Soak the dried beans overnight and cook on stove until fairly soft. You can opt to cook in pressure cooker for 25 minutes. Drain the beans. If you are using canned beans, rinse with cold water until there are no more foam appearing from the beans and then drain.
In a heavy frying pan, heat the oil, sauté diced onion for 5 minutes or until onion starts to brown. Add the garlic and sauté for about 1 minute. Add the creole seasoning, dried thyme and dried oregano. Sauté some more for another 1-2 minutes. Place the onion mixture in a small crockpot and add the beans, diced ham or sausage. Add stock, Worcestershire sauce, Tabasco sauce, bay leaves and red wine vinegar. Stir to combine.
Cook the mixture on high for about 4-8 hours until the beans are dissolved as much as you prefer. Canned beans are softer and they are likely to break apart quickly. Serve with hot white rice
Crescent City Red Beans and Rice (Crock-Pot)
- 1pound dried kidney beans
- 1 ham hock (optional)
- 4 garlic cloves, chopped
- 1 teaspoon, fresh ground black pepper
- 1 tablespoon chicken stock, powdered
- 1 teaspoon garlic salt
- 1 teaspoon dried chipotle powder
- 1 teaspoon liquid smoke (optional)
- 2-3 bay leaves
- 1 onion, chopped
- 1 bell pepper, chopped
- 1 tablespoon butter
- 1-2 tablespoon salt (can vary according to taste)
- 1-2 teaspoon cajun seasoning
- ¼ cup butter
- 1 teaspoon Tabasco sauce
- 2 tablespoons cornstarch or 2 tablespoons cornflour
- 1 pound smoked sausage
Soak the bean overnight, drain. Place in crockpot the beans, ham hock, black pepper, chicken stock powder, chopped garlic, garlic salt, bay leaves and chipotle powder and liquid smoke, if using any. Cover the mixture with hot water and cover crockpot with lid.
In a sauté pan, sauté onion, bell pepper just until they begin to cook. Add this to the beans and stir. Cook beans on low heat for about 6 to 8 hours or if you want shorter cooking process, cook on high heat for about 4 to 5 hours, stirring once in a while. Turn the heat down to low for the last bit of cooking. Once beans are cooked, remove bay leaves and then add the butter and stir. To thicken beans, add 2 tablespoons cornflour mixed with just enough cold water to dissolve. Add to the beans and stir for a minute. Repeat until you get the desired consistency.
Add salt, if necessary, and pepper to taste.
Put your rice on to cook and the slice the smoked sausages. Cook in medium-hot cast iron skillet until brown. When they start to emit juices, remove skillet from heat but leave the sausages in and do not cover.
Cover rice with generous amount of red beans and top with good amount of smoked sausage slice. Sprinkle with hot sauce. Serve.