Slow Cooker Red Beans and Rice

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This post is sponsored by Cameilla Beans. All opinions and text are my own. #NationalSlowCookerMonth

Over the years I’ve made several beans and rice recipes.   They’ve ranged from being made on the stove top to being made in the slow cooker.  They’ve used different type of beans.  However can you believe I’ve never made the original Red Beans and Rice?

When I received several bags of dried beans from Camellia Beans my mind immediately went to chili.  Whenever I have beans chili is typically what I make.  Then I started really searching for different recipes and one that kept coming up was red beans and rice.  Since I received two bags of dried red kidney beans I decided to give it a try.

After reading through several recipes I was surprised to see that most of them had sausage in them.  I really thought red beans and rice was a vegetarian thing but that turns out to not be the case.  I went looking for some information on this dish and what I found out is that this is a Louisiana Creole dish often made in New Orleans.

The basis for Slow Cooker Red Beans and Rice is red beans, vegetables, spices, and some type of pork whether it’s sausage or ham or pork.  Traditionally this dish was made on Mondays when families were catching up on their chores and the dish could simmer on the stove all day long.

I ended up using smoked sausage because that’s what was readily available at my market.  I think that was a wise choice.  The sausage gave the beans a really nice flavor that wouldn’t have been there otherwise.  Tomato paste gives the dish it’s red color and adds a depth of flavor.

We served the red beans over top of jasmine rice but you can use any type of rice you have on hand.  I really enjoyed Red Beans and Rice because it was a very filling meal and we had plenty left over for the next day.  It had a nice smokey flavor as well.   This is a meal you could make on a Sunday and eat for lunch several days during the week.

Slow Cooker Red Beans and Rice

Smokey red beans and rice made with smoked sausage in the slow cooker.

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Prep Time: 25 minutes minutes

Cook Time: 8 hours hours

Total Time: 8 hours hours 25 minutes minutes

Author: Hezzi-D

Ingredients

• 1 lb. dried red beans I used Camellia Beans
• 1 1/2 lb. smoked sausage sliced
• 6 c. chicken broth
• 1 medium onion diced
• 1 green pepper chopped
• 1 jalapeno seeded and diced
• 4 garlic cloves minced
• 1 6 oz can tomato paste
• 2 teaspoons salt
• 2 teaspoons black pepper
• 1 teaspoon black pepper
• 1 teaspoon oregano
• 6 c. rice cooked
• 4 green onions chopped
• 1/2 c. cheddar cheese shredded

Instructions

• Rinse and drain the beans. Place them in a large saucepan and cover them with water.
• Bring the beans to a boil over high heat. Remove from heat and cover. Let stand 1 hour.
• Combine the sausage, chicken broth, onion, green pepper, jalapeno, garlic, tomato paste, salt, pepper, and oregano in the slow cooker.
• Drain the beans and add them to the slow cooker.
• Cook on low heat for 6-8 hours or until the beans and tender.
• Serve over top of cooked rice.
• Top with green onions and cheddar cheese if desired.
  
  

Notes

Recipe adapted from Let's Dish

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