red beans and rice recipe slow cooker
The Best red beans and rice recipe slow cooker
I love this recipe because it’s hearty yet balanced, offering a mix of protein and fiber that keeps you full without feeling heavy. The slow cooker method means you can prep it ahead of time, so it’s perfect for busy mornings or when you need a meal ready before guests arrive. It’s also versatile—you can serve it with grilled chicken, pulled pork, or just as-is, and it pairs well with sides like collard greens or cornbread. Whether you’re feeding a crowd or just a few, this dish is a reliable choice for everyday eating or special occasions.
Slow Cooker Red Beans and Rice
A hearty, comforting dish of tender red beans simmered with smoked paprika and garlic, served over fluffy white rice. Perfect for a cozy weeknight meal.
🥘Ingredients
- 2 cups dried red kidney beans
- 4 cups water or low-sodium chicken broth
- 1 onion, diced
- 3 cloves garlic, minced
- 1 bell pepper, diced
- 1 cup smoked paprika
- 1 tsp thyme
- 1 bay leaf
- Salt and black pepper to taste
- 2 cups white rice
- 2 cups water
- 1 tsp salt
👨🍳Directions
-
1
Rinse the dried red beans thoroughly under cold water to remove any debris. Place them in a pot and cover with water or broth by two inches. Bring to a boil, then reduce heat to low, cover, and simmer for 2 hours. Drain and set aside. -
2
While the beans cook, rinse the rice under cold water. In a pot, combine the rice, water, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let it sit covered for 10 minutes before fluffing. -
3
In the slow cooker, combine the diced onion, garlic, bell pepper, smoked paprika, thyme, bay leaf, and drained beans. Stir well to coat the beans evenly. Pour in 4 cups of water or broth, ensuring the mixture is fully submerged. -
4
Cover the slow cooker and cook on low for 5 to 6 hours, or until the beans are tender and the flavors meld together. Stir occasionally to prevent sticking. Remove the bay leaf before serving.
🔧Equipment
- Slow cooker
- Large pot
- Wooden spoon
- Cutting board
📊Nutrition Facts (per serving)
📝Notes
- For extra flavor, add a dash of hot sauce or a splash of bourbon to the slow cooker mixture.
- If you prefer a creamier texture, blend half of the cooked beans with a little broth before adding them back to the slow cooker.
Watch Video Of How Slow Cooker Red Beans and Rice Works
❓ Frequently Asked Questions About Slow Cooker Red Beans and Rice
How long should I cook the red beans and rice in the slow cooker?
Cook the red beans and rice on Low for 6 to 8 hours or on High for 3 to 4 hours, depending on your preference for tenderness. The beans will absorb the rice’s moisture and thicken naturally over time, resulting in a hearty, flavorful dish.
Can I use dried or canned red beans for this recipe?
Yes, you can use either. If using dried beans, soak them overnight (or at least 4 hours) to reduce cooking time. If using canned beans, drain and rinse them first to remove excess liquid. Canned beans will cook faster, so adjust the cook time accordingly.
What’s the best way to adjust the seasoning if I don’t like spice?
To reduce heat, remove the lid halfway through cooking and stir in a little extra rice or water to dilute the flavors. Alternatively, add a splash of apple cider vinegar or a pinch of sugar to balance the richness. Taste as you go—red beans and rice are forgiving once cooked.
Should I add any broth or liquid when cooking?
Yes, add 1 to 1½ cups of broth, water, or even a splash of beer (like a light lager) to keep the beans from drying out. The liquid helps tenderize the beans and adds depth to the flavor. Avoid overcrowding the slow cooker to prevent soggy rice.
