How to make slow cooker red rice and beans

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Red rice and beans is a traditional dish, found most often served in Louisiana homes. It originally came about as a dish that was most commonly served on Mondays, using the leftover pork bones and vegetables from Sunday supper. After cooking it, it's easy to see why this is a "leftover pot".
Traditionally, andouille sausage is used, but with Italian being all I had in the fridge, that's what I tossed into mine - along with a yellow pepper instead of green. You too can use whatever you have on hand and, just like I've done here, you can just toss it all into the slow cooker, raw and all. Then just come back, prepared to sit down for a traditional Creole meal!
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Kate Elliott
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Slow Cooker Red Rice and Beans
8
5 minutes
4 hours
4 hours, 5 minutes
1 pound mild Italian sausage, chopped
1 can kidney beans, drained and rinsed
1 onion, chopped
1 bell pepper, chopped
5 cloves garlic, minced
1 dry bay leaf
1 can diced tomatoes, with juices
3 cups chicken stock
1 1/2 cups uncooked white rice
1 tablespoon cumin
1 tablespoon chili powder
1 dried chili pepper (chipotle was used here)
1 teaspoon salt
Place everything into a 6-quart slow cooker, place lid on, and set heat to high.
Cook for 4 hours, or until sausage is completely cooked through and the rice has absorbed most of the liquid.
Resources Betty Crocker and Banner Image
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