Slow Cooker Red Beans And Rice
This Slow Cooker Red Beans and Rice uses the trinity, cajun seasoning, and andouille sausage to make it the ideal, easy to assemble comfort food. Serve it as a side dish or as a main course. Plus it's even better when served the next day.
Servings: 18 servings
Calories: 137kcal
Ingredients
- 1 pound red beans
- 64 ounces regular or low-sodium chicken broth divided
- 1 tablespoons butter or bacon grease
- 1 cup diced yellow onion about 1 medium
- 1 cup diced green bell pepper about 1 medium
- ½ cup diced celery about 2-3 stalks
- Salt and Black Pepper amount as desired
- 3 minced garlic cloves
- 1 tablespoon Tony Chachere seasoning
- 2 bay leaves
- 1 pound andouille or smoked sausage cut into 4-inch pieces
- Optional: cornstarch for thickening
Instructions
- Rinse the beans well, drain, and pour in a large bowl. Cover with 32 ounces of the broth, and place in the refrigerator overnight.
- Next day, heat butter or bacon grease in a large skillet on medium-high heat. Sauté the onion, bell pepper and celery until tender and slightly caramelized, about 6 minutes. Add garlic and cook 1 more minute. Season with salt and pepper. (Optional step: sear the sausage as well).
- To a Crockpot, combine the soaked beans with the broth that's in the bowl, remaining 32 ounces broth, the cooked vegetables, Tony Chachere's seasoning, bay leaves, and sausage. Cover and cook on low 7-8 hours, high 4-5 hours, or until the beans are tender.
- With a potato masher or fork, mash the beans 8-10 times to thicken the mixture. Remove and discard the bay leaves.
- If you’d like a thicker texture, 1-2 teaspoons cornstarch with water in a small bowl, then stir into the crockpot. Allow the mixture to cook 5-10 minutes to thicken.
- Serve over cooked rice and with cornbread or hoecakes.
Video
Notes
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- Soak the Red Beans: For optimal texture and to reduce cooking time, soak the red beans overnight before adding them to the crockpot. This helps them cook more evenly.
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- Sauté the Vegetables: While not mandatory, sautéing the onions, bell peppers, celery, and garlic in a little butter or oil before adding them to the crockpot can enhance their flavors.
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- Brown the Sausage: Just like with the vegetables, consider browning the andouille or smoked sausage in a skillet before adding it to the crockpot. This step enhances the smoky flavor of the sausage.
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- Season Gradually: Seasoning is key, but it's always better to start with a bit less salt and seasoning, as you can adjust later. Remember that sausage and store-bought broth already contains salt.
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- Finish with Fresh Ingredients: Stir in fresh ingredients like chopped green onions or parsley just before serving for a burst of color and freshness.
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- Don't Overcook: Keep an eye on the beans towards the end of cooking. Overcooking can result in mushy beans. They should be tender but still hold their shape.
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- More Meat Options: Add slow-cooked meats like pulled pork or shredded chicken for a different protein twist. You can also add shrimp or crawfish during the last hour of cooking for a seafood version. You can also add a ham bone or ham hocks for flavor. However, consider the sodium this will add and adjust the cajun seasoning as desired.
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- Spicy Kick: If you like it spicy, add extra cayenne pepper, chili powder, hot sauce, or diced jalapeños.
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- Toppings: Offer a variety of toppings like grated cheese, sour cream, or a dollop of Greek yogurt for added richness.
Nutrition
Calories: 137kcal | Carbohydrates: 9g | Protein: 8g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.03g | Cholesterol: 20mg | Sodium: 253mg | Potassium: 282mg | Fiber: 2g | Sugar: 1g | Vitamin A: 255IU | Vitamin C: 8mg | Calcium: 19mg | Iron: 1mg
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