Slow Cooker Red Beans and Rice

4.4
(62)

Born and raised in Louisiana, this is a Monday staple. Red kidney beans slow cooked with smoked sausage served over rice with cornbread on the side. Yum!

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Prep Time:
15 mins
Cook Time:
8 hrs
Total Time:
8 hrs 15 mins
Servings:
8
Yield:
8 servings
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Ingredients

  • 6 cups water

  • 1 (16 ounce) package dry kidney beans

  • 12 ounces smoked sausage, sliced

  • 1 onion, chopped

  • 1 green bell pepper, chopped

  • 1 stalk celery, chopped, or to taste

  • 2 cloves garlic, minced, or to taste

  • 1 bay leaf

  • salt and pepper to taste

Directions

  1. Combine water, kidney beans, sausage, onion, green bell pepper, celery, garlic, and bay leaf in the bowl of a slow cooker and stir to combine. Set slow cooker to Low and cook for at least 8 hours. Remove bay leaf and discard. Season with salt and ground black pepper to taste.

Recipe Tip

Do not add salt until the end of the cooking process; this helps the beans cook up nice and creamy.

164 home cooks made it!

Nutrition Facts (per serving)

371 Calories
14g Fat
39g Carbs
23g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 371
% Daily Value *
Total Fat 14g 18%
Saturated Fat 5g 25%
Cholesterol 29mg 10%
Sodium 676mg 29%
Total Carbohydrate 39g 14%
Dietary Fiber 9g 33%
Total Sugars 4g
Protein 23g 45%
Vitamin C 18mg 20%
Calcium 76mg 6%
Iron 4mg 24%
Potassium 989mg 21%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.