Slow Cooker Red Beans and Rice

  •  1 c finely chopped onion (can also use dried, minced)
  • 4 cloves garlic, minced (can also use jar, minced)
  • 1/2 pound (about an 8″ Keilbasa link) smoked Creole seasoned sausage, cut into small pieces (also you can use ham, leftover chicken pieces, whatever. If it’s thoroughly cooked, add it late, with the rice.)
  • 2 c dried red beans, 1 lb bag, soaked overnight and drained & rinsed well (watch for rocks)
  • 1 quart water
  • salt and pepper to taste
  • 1 c rice, with appropriate water for cooking your style and type of rice
Note:  Beans are about $1.50 per pound, so do not skimp on the sausage if you are buying sausage to put in your RB&R.  Buy a good sausage.  You can taste and feel the difference.
In a slow cooker, combine the onion, garlic, sausage, beans, salt, pepper and water. Cover and cook on low heat until the beans are tender, about 7 1/2 hours (on high it takes between 3 1/2 to 4 hours). Stir occasionally, but don’t get carried away stirring, as your crock will lose heat every time you lift the lid.
For a creamy consistency, mash a few beans against the wall of the cooker when stirring. Verify the consistency is about what you’re wanting.  Some prefer to mix the beans and rice in the pot – some prefer to ladle beans over cooked rice.
Either cook the rice on the side, or add rice & additional water to the crockpot and continue to cook for another 45 minutes on low or 20 minutes on high. Taste test to verify rice is tender before serving.
Goes well with corn bread and sautéed greens.

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