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Crockpot Red Beans And Rice
Red beans and rice are traditionally cooked on Mondays, but I could and do eat them every day of the week. This recipe can be made on the stovetop as well. Instead of cooking on low 7-8 hours in the Crockpot, simmer on the stove until the beans are tender, about 2 ½ hours.
Servings: 18 servings
Calories: 230kcal
Ingredients
- 1 pound Camellia red beans
- 64 ounces regular or low-sodium chicken broth divided
- 1 tablespoons butter or bacon grease
- 1 large yellow onion chopped
- 1 green bell pepper chopped
- 2 celery stalks chopped
- Salt and Black Pepper
- 3 garlic cloves minced
- 1 tablespoon Tony Chachere seasoning
- 2 bay leaves
- 1 pound andouille or smoked sausage cut into 4-inch pieces
Instructions
- Rinse the beans well, drain and pour in a shallow dish. Cover with 32oz broth and place in the refrigerator overnight.
- Next day, heat butter or bacon grease in a small skillet on medium-high heat. Sauté the onion, bell pepper and celery until tender and slightly caramelized, about 6 minutes. Season with salt and pepper.
- Pour into a 6 or 8 quart Crockpot along with the soaked beans, remaining broth, garlic, Tony Chachere seasoning, bay leaves and sausage. Cover and cook on low 7-8 hours or until the beans are tender.
- With a potato masher or fork, mash the beans 8-10 times to thicken the mixture. Serve over cooked rice and with cornbread or hoecakes.
Video
Nutrition
Serving: 1cup and ½ cup white rice | Calories: 230kcal | Carbohydrates: 35g | Protein: 12g | Fat: 5g
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Jen Gilbert
I have made these red beans and rice 3 times since you posted it on Instagram! I make it exactly as written, and it's one of our favorite meals!
Laura Ashley
That makes my heart so happy, Jen! Thank you!!
Matt
Recipe says 64oz of broth, divided. I see that half is used to soak the beans, but when does the other half get used?
Laura Ashley
Thank you for pointing that out! I’ve added it in the recipe now.