Crock-Pot Red Beans and Rice
Easy7 hours 15 minsQuick
This traditional Creole red beans and rice recipe is made extra easy in the slow cooker!
This post is sponsored by Crock-Pot®, maker of my favorite slow cookers.
Oh, rice and beans.
These two simple ingredients are such a staple around the world. And I love how it seems like every different country — heck, often every different culture within a country — has their own totally unique way of making them.
When I lived in Costa Rica, for example, they called rice and beans “gallo pinto”, which was white rice stirred together with black beans and a few veggies and salsa lizano, and was served at breakfast, lunch and dinner. When I was in Jamaica, I loved how they simmered their white rice in sweet coconut milk and served it with pigeon peas or kidney beans. When I was in Mexico, I couldn’t get enough of their classic refried beans, and some well-seasoned Mexican rice can’t be beat. And the list goes on and on…
But. I’m pretty sure that my favorite take on rice will forever-and-always be the classic, zesty, Creole dish that I can’t get enough of — Red Beans and Rice.
Even better? Red Beans and Rice made extra-easy in the Crock-Pot®.
No boring rice and beans here. Just take a look at all of those vibrant ingredients!
The main ingredients here, of course, are the “trinity” — onions, bell peppers, and celery — which is kind of the Creole version of mirepoix, or sofrito, etc. So delicious. Then I added in some flavorful Andouille sausage (or you can use smoked sausage, if this is unavailable at your grocery store), tons of garlic, Creole seasoning, and bay leaves. And yes, an entire pound of dried red beans.
The brilliant thing about slow cooking this recipe is that you don’t have to babysit a pot on the stove for hours while those red beans cook completely to perfection. Just toss everything in the Crock-Pot® slow cooker (here’s the one I use) and give the mixture a good stir. Then about 6-8 hours later, this big pot of goodness will be yours to enjoy.
Seriously, it’s so simple! I served mine over traditional white rice, but brown rice (or even quinoa or farro) would work well here. Or you can also serve up a little bit of it for breakfast in a mug, which I also did the next day for leftovers. Delicious at all hours of the day!
So if you happen to love red beans and rice as much as I do, give this one a try! And bonus — if you happen to be in the market for a new slow cooker, Crock-Pot® is giving a sweet discount to Gimme Some Oven readers today who click over to their site. This Crock-Pot® 6-Quart Slow Cooker with a Stovetop-Safe Cooking Pot is the one I own and use most, and totally recommend.
Yield: 8-10 servings
Crock Pot Red Beans and Rice
This Crock Pot Red Beans and Rice recipe is quick and easy to prep, full of great Creole flavors, and so hearty and delicious!
Prep Time: 15 mins
Cook Time: 7 hours
Total Time: 7 hours 15 mins
- 3/4 pound (12 ounces) Andouille sausage, sliced
- 5 garlic cloves, minced
- 3 celery stalks, diced
- 1 medium white onion, peeled and diced
- 1 bell pepper, cored and diced
- 2 teaspoons Creole seasoning
- 1 teaspoon hot sauce, or more/less to taste
- 1/2 teaspoon dried thyme
- 2 bay leaves
- 7 cups chicken or vegetable stock