Crock Pot Red Beans and Rice
Crock Pot Red Beans and Rice are so easy to make. You just chop a few veggies, slice your favorite sausage, and open a few cans of beans. I like how you can adjust your cooking time to get the perfect consistency of beans. As with most of my recipes, this one is packed with flavor, but feel free to add more spices to your tastes.
Red beans and rice are a southern favorite. It is also very healthy and nutritious. I mostly make this recipe in the winter time when it is cold outside, and it always hits the right spot. This recipe is true comfort food.
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Ingredients
Servings: 14
Cook Time: 1 hour on high and then 5-6 hours on low
- 2 cans of (27oz) Red Kidney Beans (765g each) – I used Bush’s Dark Red Kidney Beans and only drained one can
- 14 ounce (396g) – 1 package of Smoked Sausage
- 1 large Onion (chopped)
- 4 Celery stalks (chopped)
- 1 large Green Bell Pepper (chopped)
- 2 teaspoons of minced Garlic or 2 garlic cloves minced
- 1/2 teaspoon of Spanish Style Paprika
- 1 teaspoon of ground Turmeric
- 2 Tablespoons of Worcestershire Sauce
- 1 teaspoon of Seasoning Salt
- 1/2 teaspoon Chili Powder
- 1/2 cup of Ketchup
- 1 bottle of Lager Beer (like Stella Artois)
- 6 cups of cooked rice
Supplies
- Crock Pot
- Cooking Utensils
- Mini Chopper
- Measuring Cup
- Measuring Spoons
- Strainer
- Can Opener
- Cutting Board
- Sharp Knife
Directions For Crock Pot Red Beans and Rice
- Open and pour one can of beans directly into the crock pot. Then drain the other can of beans in a strainer and rinse off before putting into the crock pot.
- Next, wash and chop all veggies and place in crock pot.
- Then slice the smoked sausage into medium slices and place in crock pot.
- Now, add in all the spices and beer. Then stir well.
- Next, set crock pot on High for 1 hour, then reduce to low to cook for the remaining 5 hours.
- Taste the beans and determine if you want to add any additional spices or cook longer for softer beans.
- Cook the rice according to package directions at the end of the cooking time.
- Then serve over rice or by itself. Garnish with chopped green onions or fresh parsley.
This recipe can be made ahead and frozen up to 3 months. Also, it will store in the refrigerator for up to 6 days. If you want to freeze, just allow the beans to cook completely and then place in air-tight container(s). Then thaw in refrigerator overnight when you are ready to use.
For another great recipe, try my Cabbage and Jalapeño Sausage here: https://majorgates.com/recipes/cabbage-and-jalapeno-sausage/
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