Crock Pot Red Beans and Rice is a flavor-packed dish that tastes cozy and comforting, yet is lighter than traditional red beans and rice recipes.
Have you ever taken a trip to a place you knew little or nothing about? Just gotten the urge to go, so you booked a ticket and went with only your bag and a vague idea as to what you were going to do when you got there?
A couple years ago my husband and I did just that when we hopped aboard a plane and headed south to spend a week in the Big Easy, aka New Orleans.
At the time neither of us knew a great deal about the city, and our experience in the south was limited to sunny SoCal, Epcot Center, and watching Divine Secrets of the Ya-Ya Sisterhood on repeat in college.
With a why not attitude though, and no expectations, we packed up, headed out, and ended up having the time of our lives!
One of the things we enjoyed most about our trip was of course, the food. There’s no shortage of restaurants in NOLA — more packed into a smaller area than a lot of cities I’ve been to — and if there was a line at the door, you knew it was worth waiting for. Especially if it was a Mother’s Po’ Boy smothered in “debris”.
Or a mouthwatering side of red beans & rice. One week wasn’t nearly enough time to get our fill of this famous Southern side dish. Fluffy white rice engulfed in a savory thick sauce packed with creamy beans, and salty andouille sausage. I mean…
Today New Orleans is celebrating Fat Tuesday during Mardi Gras and, although we can’t be there to join in on the fun, at least we can eat like we’re in the Big Easy with homemade Crock Pot Red Beans and Rice.
Fat Tuesday is traditionally celebrated by eating indulgent, over-the-top foods (hence FAT Tuesday) before the ritual fasting of the Lenten season begins on Ash Wednesday. I took the name a little less literally though, and made a lightened up version for dinner.
No bacon grease nor extra fat here! Just beans, veggies, seasoning and, ok, some decadent andouille sausage. Totally worth it. Each huge serving of the recipe is packed with protein and fiber, and clocks in at just 250 calories (without the rice.) As if it couldn’t get any better, the crock pot did 90% of the work for me!
Start by chopping up what’s called the “Holy Trinity” in Southern Cajun & Creole cooking: bell peppers, celery and onions in roughly equal quantities.
Tip: my trick for not making a mess when cutting bell peppers is to cut each “cheek” off, leaving the stem and seeds neatly intact.
Chop the bell pepper and follow suit with the onions and celery, then toss everybody into the pool, aka a 6 quart crock pot.
Next add 1lb dried red kidney beans.
Then add savory, spicy andouille sausage.
Andouille sausage is a smoked pork sausage used heavily in Cajun cooking. It is delicious, and I add a ton to this recipe!
Finally, add minced garlic,
Creole seasoning,
and lots of water.
Give the whole thing a stir then cook for 7-8 hours on high, cracking the lid open for the last half hour so the sauce can thicken up.
YOUR HOUSE WILL SMELL AMAZING!!!
Cook some fluffy white rice to sit underneath, and soak up all that succulent sauce. Top with green onions for color and crunch, and have at it.
I am not kidding you — this tastes just as good as anything we had in New Orleans. You will not believe it!
Now if only there was a way make healthier beignets at home…
Equipment
Ingredients
- 1 green bell pepper, seeded then chopped
- 1 medium yellow onion, chopped
- 3 ribs celery, chopped
- 3 garlic cloves, pressed or minced
- 14 oz andouille sausage, sliced
- 3 Tablespoons Creole seasoning
- 1 lb dried red kidney beans
- 7 cups water
- cooked white rice, for serving
Directions
- Place first 8 ingredients into a 6-quart crock pot then cook on high for 7-8 hours or until the beans are creamy and tender.
- Remove the lid partway for the last 30 minutes to allow the sauce to thicken slightly. Serve over cooked white rice.
Nutrition
Nutritional values are estimates only. Please read our full nutrition information disclaimer.
I have always heard it was best to sweat the veggies first for a more balanced flavor. This link will tell you why. I like your combination and quantity of each ingredient, but I will sweat veggies first. Thank you for sharing these recipes.
http://www.seriouseats.com/2013/08/ask-the-food-lab-do-i-need-to-saute-vegetables-when-starting-a-stew.html
Can you use another type of bean to replace the kidney beans?
You could use red beans instead!
Can i substitue canned pinto beans for the dried??!?!?! If so what is the difference for cooking time? less water?
I make beans in the crockpot all the time but I cook on low for 8 hours, of course I always soak overnight to release the toxins. It seems to me that cooking on high for so long would cause the bottom to burn. Has anyone had that problem?
Omg this was GREAT!!!!!! I made it last night and EVERYONE keep s asking for the recipe!
I live here in New Orleans for all the reasons you mentioned. I would find it hard to live anywhere else at this point. The super bowl is being played downtown tonight and Mardi Gras is hot on its heels. I have guests coming for the big parades this weekend and needed a good crowd pleaser. This looks like it will be perfect for having on hand all weekend. Everyone loves red beans! and jambalaya…..and gumbo….and…well you know, everything! Thanks for the recipe! Hope you can make it down again soon!
Made this today and it was delicious! I made a double batch but after layering all ingredients I didn’t have enough room for all of the water the recipe called for. All I could fit in was 8cups so I just crossed my fingers and hoped it was enough.
It cooked beautifully and I like the thickness of less water. Oh – and my grocery didn’t have cooked sausage so I bought raw and it still cooked up nice and delicious.
how much water did you use to cook the beans?? or does it tell you on the package of beans you purchase?
I made it with 3 cans of red beans, rinsed them prior to adding(all I had on hand) and dropped the water to 4 cups. So far looks like it coming out just fine. I of course smashed some of the beans so it would be more authentic. Just in case anyone had my problem and didn’t want to make a trip to the store for dried beans.
I’m making this today and am soooo excited to get away from the boxed version my hubs likes so much!
There’s a great little cajun restaurant here in Kansas City called Jazz, and they sell their cajun spice blend. I would love to send you a bottle of it!
I’ve always stayed away from the dried beans because I never want to soak them. So I couldn’t help but wonder how you might adjust this for a Mexican recipe with some black beans? :)
Here’s a recipe for slow-cooked black beans! http://crockpot365.blogspot.com/2008/10/cooking-dried-beans-in-crockpot.html
Hi Kristen,
I just came across this post and felt I needed to comment. My mom is from New Orleans and her side of the family still lives there so I’m out there A LOT. It’s truly my favorite place on Earth. I just wanted to say that the way you talked about NOLA really touched my heart. You always seem so informed when you write about the places you visit. I’m getting homemade red beans tomorrow and I can’t wait!
I’m making this tomorrow and I’m wondering if I can cook on low for 14 hours? or high for the 7 and then switch it to warm for a few hours? I’m going to be gone all day, but I don’t want it to be overcooked.
Hey Bree! Unfortunately I think it would overcook and burn. You could try making it overnight though!
Kristin,
I live in New Orleans, and red beans are definitely a staple! Just wanted to give you a tip for making the beans creamy, without adding any fats at all…simply mash some of the beans once they are finished cooking until they are the creamy consistency you want. It thickens the sauce giving you the rich creaminess you enjoyed here :)