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Slow cooker red beans and rice

Slow cooker red beans and rice

Our oldest child's favorite food, this recipe is made especially for her. Instead of diced onions we use powder so she will eat it. Sneaky, sneaky!
5 from 2 votes
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Prep Time 10 minutes
Cook Time 8 hours
Soak time 8 hours
Course Main Course
Cuisine American
Servings 10
Calories 269 kcal

Equipment

  • slow cooker

Ingredients
  

  • 1 lb kidney beans dry
  • 4 c water
  • 2 tsp onion powder
  • 3 tsp garlic powder
  • 3 bay leaves
  • 1.5 tsp parsley
  • 2 tsp sea salt
  • 2 tsp black pepper
  • 12 oz link sausage We use pork kielbasa.
  • 1.5 c rice

Instructions
 

  • Rinse and separate beans. Cover with at least 1 inch of water in a large bowl and soak overnight.
  • Slice and/or dice sausage. Add all ingredients to slow cooker except rice. Cook on low for 8 hours.
  • Cook rice according to package.
  • Serve beans over rice while hot.

Notes

Substitutes

  • You could substitute chicken or vegetable broth for the water.
  • Some people use andouille sausage instead of kielbasa. We use a sausage free of allergens that our family can have. We just haven't found one that is andouille.
  • If you like it spicy, add a chopped jalapeño or some red pepper to the beans.
If you forgot to soak the beans then you could make this in an instant pot. I will usually set for a 35 minute cook time and then let the pressure release slowly (about 20 mins) so that the beans are fully cooked.

Nutrition

Calories: 269kcalCarbohydrates: 34gProtein: 11gFat: 9gSaturated Fat: 3gTrans Fat: 1gCholesterol: 24mgSodium: 689mgPotassium: 321mgFiber: 4gSugar: 1gVitamin A: 48IUVitamin C: 1mgCalcium: 33mgIron: 2mg
Keyword beans, rice, sausage
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