This classic from the archives is just what the doctor ordered to beat the snow storms that have been pounding the North East. Plug in the slow-cooker, pop your ingredients in the pot, and wait for the beautiful aroma to fill the room. Strangely, this recipe is equally at home in the hot summer months because it doesn’t heat up the kitchen courtesy of it’s slow-cooker preparation.
I’m going to go ahead and say right now that I have absolutely zero idea how authentically “Cajun” today’s recipe is, having never actually been to the great state of Louisana. All I know is that there are few things more satisfying than a big bowl of cooked rice topped with saucy, spicy, tender red beans and smoky sausage rounds then crowned with green onions and sour cream. Whether the weather be cold, or whether the weather be hot, as the saying goes, you can weather it better with a bowl of this under your belt. It is one of the few comfort foods that does hot or cold weather conditions equally well.
On a wild hare, I decided to throw my usual red beans and rice ingredients into my slow-cooker and see what happened. I figured that the worst case scenario would be a flavourful mush and the best case scenario would be the world’s easiest and wickedly economical dinner. I turned my best beloved slow-cooker to high, let ‘er rip, and walked away for six hours.
The next six hours were spent trying fervently not to eat everything in the pantry because it smelled so ever loving good in this house that I thought I might die. I repeatedly broke the cardinal rule of slow-cooking and crockpot-ery by lifting the lid and testing and re-testing beans to see if they were (oh please oh please oh please) done yet. After those agonizing six hours were up, I was rewarded with the easiest -and easily the best- red beans and rice I had ever made.
The facts that it didn’t heat up my kitchen and that the hardest part of the whole procedure was keeping myself from eating it before it was done were just gravy. My word, friends, it was so good.
So good, in fact, that I made a double batch again later that week and plan on making it for company when we receive a houseful next month. It’ll be just thing; set it up and let it cook while visiting and generally relaxing. THAT is how you welcome house guests.
There is one grave danger attendant to making this recipe. It smells so good while cooking that there is a very real possibility that you will gnaw off your own leg of that of someone nearby.
I have just a couple of other thoughts to share about this recipe.The Creole Seasoning is wonderful to have on hand for recipes that call for it, to be sure, but we like to use it on other things, too. For instance, we love it on popcorn or homemade tortilla chips.
I like to make it really spicy and then mellow it out in my own bowl with a big dollop of sour cream. I think a fistful of grated Cheddar would do something similar if you’re so inclined. To do this, I tend to use the higher amount of cayenne pepper I specify in the recipe.
On the other hand, you could just keep the spice to a minimum in the first place. If you’d like to keep it on the milder side, cut back on or omit the additional cayenne pepper (above and beyond the small amount that is already in the Creole Seasoning) from the recipe.
Cook’s Notes
- There’s not much to it, friends. Stick it all in the slow-cooker and walk away. The hardest part is not eating yourself out of house and home while the smell of red beans and rice fills your kitchen.
- If you have anyone who is not a fan of vegetable textures, you can pop the bell pepper, onion, and celery in the blender and puree it before adding to the slow-cooker. You’ll still get all the flavour and none of the ‘offending vegetables’. Conversely, if you have folks who don’t mind ‘picking around’ ingredients, just make the pieces large. Pleasing the world, one picky eater at a time… that’s Foodie with Family.
- I know andouille is the sausage darling of Cajun/Creole cooking, but it can be hard to find in these parts, so I most often make mine with smoked sausage. I absolutely love it this way, so do not feel like your ability to make this spicy, smoky classic hinges on the availability of andouille. If you use andouille, you’ll need to quickly sear the sausage in a frying pan before adding it to the slow cooker. With smoked sausage, it is already mostly cooked, so you can just slice it into coins and add it to the pot.
- As far as rice goes, I’m a big fan of long grain white rice cooked in a rice cooker for this particular dish. Serve it over whichever rice you like best. The advantage of cooking the rice separately is that it doesn’t blow up and get mushy as leftovers, and you WANT leftovers of the Slow-Cooker Red Beans and Rice because it just improves with age.
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Slow-Cooker Red Beans and Rice and Creole Seasoning | Make Ahead Mondays
Rate RecipeIngredients
For the Creole Seasoning:
- 3 tablespoons paprika
- 2 tablespoons kosher salt
- 2 tablespoons garlic powder
- 1 1/2 tablespoons dried thyme
- 1 tablespoon onion powder
- 1 tablespoon cayenne pepper
- 1 tablespoon dried leaf oregano
- 2 teaspoons black pepper
For the Slow-Cooker Red Beans and Rice:
- 10 cups water
- 3 cups small red chili beans about 1 1/2 pounds, rinsed and picked over
- 1 pound smoked sausage or andouille sliced into 1/4 to 1/2-inch rounds
- 1 red bell pepper stemmed, seeded and cut into 1-inch pieces
- 1 medium cooking onion yellow or white, peeled, trimmed of root and blossom ends, and diced
- 1 rib celery cut into 1/2-inch pieces
- 1 tablespoon Creole Seasoning
- 1/2 teaspoon dried thyme
- 1 bay leaf
- 1/8-1/2 teaspoon ground cayenne pepper according to heat preference
- For Serving: Hot cooked rice and green onions
Instructions
To Make the Creole Seasoning:
- Add all of the ingredients to a small mixing bowl bowl and toss together with a fork or a whisk. Store, tightly covered, in a jar or other airtight container in a cool, dry place. This is good for about a year after mixing.
To Make the Slow-Cooker Red Beans and Rice:
- Add the water, beans, sausage, red bell pepper, celery, Creole seasoning, thyme, cayenne pepper, and bay leaf to the bowl of a slow-cooker. Add the lid and turn the heat to "HIGH'. Let it cook for 6 hours, stirring once or twice. After 6 hours, use a spoon to fish out a bean to test. If it is tender, turn off the heat. If it is still underdone, replace the lid and cook for another hour or until the beans are tender. Remove and discard the bay leaf.
- Gently stir the contents of the slow-cooker before ladling over bowls of hot, cooked rice. Garnish with chopped green onions and -if desired- sour cream.
- Store leftover beans tightly covered in the refrigerator for up to 4 days or freeze in individual portions for longer storage: up to 6 months.
Nutrition
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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Originally published on July 16, 2012.
Reader's Thoughts...
ellie says
This looks divine!! Thanks for sharing!
Amy says
I’ve made these several times now (just planning to make them this weekend again), and other than not adding sour cream and ADDING some Frank’s Hot Sauce or Tabasco (okay, and a few splashes of Lea and Perrins Worchestershire sauce, which I am totally addicted to), I have made it as the recipe states every time and it is AWESOME! My ‘old’ recipe for red beans was from the Frugal Gourmet, but being able to do it in a crockpot makes this one superior! And it’s even better reheated the next day. Or the next week, in my case, as I live alone and it makes enough to feed a small army! Going to try cutting it in half this time…too much of a good thing is still too much, I guess.
Brenda says
Question for ya…I have all the ingredients but the beans are in a can and not the dried kind. Would those work too or do I really need the dry kind?
Thanks! Can’t wait to try this.
Rebecca says
I’m sorry for the slow-response, Brenda, but I didn’t see this ’til today! Eep! I’m gonna say you need the dry kind for this recipe. The amounts of liquid in the recipe are absorbed into the dry beans as they plump.
Ginger says
Living in Louisiana, red beans and rice is a staple food at our house. Hot or cold outside, its good! Even better if you throw in some tasso with the sausage, and its even better served with cornbread and a tall glass of sweet tea.
Awesome recipe!
Amy says
YUM! This was AWESOME! I did add a teeny tiny bit of Lea and Perrins Whatsishere sauce (from the Frugal Gourmet’s recipe) and a few dashes of Franks Hot Sauce, and I was so nervous about not soaking the beans, but it was divine. And even better after I reheated it. I love slow cooker recipes that do NOT require you to brown meat or do lots of extra stuff in a different pan, so this was particularly nice.
Lori Hurley says
Well THIS New Orleans girl is going to give you a BIG Thumbs UP!!! 🙂
I love it when people outside of New Orleans get a little taste of our Heavenly cuisine. I no longer live in New Orleans, but I make sure all of my kids know what good food really is. Red Beans and Rice… GOOD FOOD!
Have you tried Jambalaya? You can find oven recipes, which are super easy and require no babysitting, and you can find stove top recipes, which need a bit of stirring here and there. You can find a tomato based one or a chicken stock based one… I use both in the same pot. I make Jambalaya when I have a bit of chicken left over from something else. I pair it with smoked sausage… and you magically have a whole new meal for little cost! My five kiddos love it and my Hubby loves that it’s a super low cost meal.
Martha says
We make jambalaya, but would love to have your recipes for the oven. Could you please share? Thanks, Martha
Rebecca says
Hi Martha- I’m not sure what you’re asking, could you clarify for me a little? Are you looking for a jambalaya recipe for the oven? I’m afraid I don’t have one. I’ll add it to the idea file, though!
Martha says
Hi Rebecca,
I thoughts was re replying Lori Hurley’s comment, but now I see it’s from 2012, so she probably won’t see this. I’m making these red beans tomorrow morning before I head to work.
I love your blog and your recipes. I ordered some buttermilk powder and will make the Ranch mix, but in the meantime threw some of it into a batch of Amy’s mac and cheese. Delicious.
Kind regards,
Martha
Rebecca says
Thank you so much for clarifying, Martha! She may actually see the comment if she selected comment reply and you hit the “reply” button right below her comment! And thank you for the kind words. I truly appreciate it!
Peggy says
I cannot wait to try this. I have yet to find a recipe that tastes like my uncle’s (which he will not share while he is alive!) This sounds closer to what his tastes like.
Michelle says
A complete meal in a bowl. The beans are very flavorful.
Theresa says
Oooh, this looks terrific. Will try it this weekend. Thanks!
Katrina @ Warm Vanilla Sugar says
Oh boy..this looks so yummy!
Connie says
Do your little red beans have a name? They are precious. I used kidney last time but those little ones look so delicious. Can’t wait to make this for the weekend.
Rebecca says
Hi Connie. My sweet little beans are called “small red chili beans”. 🙂
Minnie(@thelady8home) says
Thanks a lot for sharing. Sounds really tasty!
kate C. says
Loosk really good!! And thanks for the reminder about the wedding cake… yum, I have to make those cupcakes again sometime soon!
Cookin' Canuck says
Oh my, this does sound so good! Your description of stopping yourself from scouring the pantry for food while waiting for the beans to be done sounds just like something I would do.
Rebecca says
I’m so glad I’m not the only one, Dara!
Megan B says
As a Cajun and New Orleans native, I give your recipe a thumbs up. While we’d never put sour cream in our beans because they tend to be creamier due to different spices and cooking method, this looks like a good recipe. Especially since you’ve never been to Louisiana! I don’t know if they sell red kidney beans (or if you’re very lucky Camellia brand beans) where you are, but those are traditional. As well as a bit of hot sauce (Crystal if you want to be truly New Orleans-style). Good job!
Rebecca says
YES. I’ll take that stamp of approval! I have to admit that I knew about kidney beans, but I’m partial to the little red ones, so I took a liberty. 🙂 And oooh tigger, I went ahead with the hot sauce on my leftovers. It was good!
Katie says
Thank you so much for posting crockpot recipes. My house has no air conditioning and it is in the high 90’s here in Virginia. The oven or even the stove both cause my kitchen to go from simmering to scorching in no time! Next week this is on the menu.
Rebecca says
Oh Katie, I feel your pain. Western New York has been positively sweltering (flirted with 100 last week!) and I don’t have central air, either. Slow-cookers to the rescue!
T says
Have you heard about needing to quickly boil dried red beans before slow cooking them in order to kill some toxin? http://crockpot365.blogspot.com/2008/10/cooking-dried-beans-in-crockpot.html
Also, I frequently slow cook dried beans for 10 hours on low, and they are GREAT. Perfect for a working person who’s out of the house all day.
Rebecca says
I’ve never heard of the quick boil/toxin thingy. Will look into it! And thank you for the input on sLOW-cooking the beans 🙂
Andrea Sutter says
It really depends on how hot your slow cooker gets. Both modern ones I’ve had do bring things to a boil and I haven’t had any problems with beans. Several types contain a toxin called “Phytohaemagglutinin” that is destroyed with heat. If your beans have been bubbling for more than ten minutes, they should be safe. Mine bubble all afternoon. If worried, just measure to make sure they read at least 212 degrees Fahrenheit before eating them.
Mignon says
I love Red Beans and Rice!
Mary says
Do you think this would turn out as well if I did LOW for longer? Working full time doesn’t really allow me to use the HIGH function on my slow cooker, I’m gone too long.
Rebecca says
Hi Mary! I think you’d probably be okay, but I’d run it on LOW on a day I could be home first, to get the timing right.
Pamela says
Yum. Putting it in the crockpot right now. Except with black beans, because that’s all I have.