Slow Cooker Red Beans and Rice Recipe
Break out your Crockpots for this delicious Slow Cooker Red Beans and Rice recipe! Made with kidney beans and the "holy trinity" of bell pepper, celery, and onion, it's so creamy and delicious. Serve it with a side of Southern cornbread and enjoy.
Servings: 6
Calories: 769kcal
Ingredients
- 1 teaspoon neutral oil i.e. vegetable oil, canola oil
- 13 ounces Andouille smoked sausage sliced into half moon pieces
- 1 green bell pepper diced
- 2 celery stalks diced
- 1 small yellow onion diced
- 1 pound dried red kidney beans (soaking beans overnight is optional)
- 2 smoked ham hocks
- 4 ½ cups of water
- 2 tablespoons chicken bouillon powder (or Better Than Bouillon, or 2 bouillon cubes)
- ½ tablespoon granulated garlic or to taste (alternatively, use 1 teaspoon garlic powder)
- 2 teaspoons Creole seasoning (or Cajun seasoning)
- 2 dried bay leaves (optional)
- ½ cup (8 tablespoons) unsalted butter divided
- 1 teaspoon Diamond Crystal kosher salt plus more to taste (use ½ teaspoon if using any other type of salt)
- 3 cups cooked rice for serving
Instructions
- Heat oil in a skillet over medium high heat. Add sliced andouille sausage and cook until browned on both sies, about 4 to 5 minutes. Remove from skillet and transfer to a paper towel lined plate.
- Melt 1 to 2 tablespoons butter in the same skillet. Add onion, green bell pepper, and celery, and sauté 3 to 5 minutes, or until vegetables are softened. Remove from heat.
- Spray the inside of slow cooker with non-stick cooking spray. Add red beans, ham hocks, sautéed bell pepper, celery, and onion, and browned andouille.
- Add water and stir in bouillon powder, granulated garlic, and Creole seasoning. Add bay leaves if using.
- Cover with lid and slow cook on High for 3 ½ to 4 hours, until beans are soft and creamy.
- Carefully remove the lid and stir in the remaining 6 tablespoons of butter in the pot.
- Taste red beans and adjust with Creole seasoning or kosher salt, if needed.
- Continue cooking with the lid off on High for 1 hour, or until the desired consistency is reached.
- Ladle red beans over rice and serve warm.
- Optional: Mash some beans for extra creaminess and stir in the shredded ham hock meat before serving.
Notes
- Leftovers: Allow beans to cool to room temperature. Then, transfer leftovers to an airtight container. Store in the fridge for up to 4 days.
Nutrition
Calories: 769kcal | Carbohydrates: 73g | Protein: 47g | Fat: 32g | Saturated Fat: 11g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 14g | Trans Fat: 0.1g | Cholesterol: 115mg | Sodium: 1449mg | Potassium: 1588mg | Fiber: 13g | Sugar: 4g | Vitamin A: 457IU | Vitamin C: 21mg | Calcium: 105mg | Iron: 7mg
