Can I make red beans and rice on the stovetop?

Absolutely! You can make this red beans and rice recipe right on the stovetop. Just follow the exact instructions in the recipe card, but use a large stock pot [affiliate link] or Dutch oven [affiliate link] instead. Bring everything to a boil, give it a good stir, then reduce the heat to medium-low. Cover with a tight-fitting lid and let it simmer gently for 3 to 4 hours, or until the beans are tender and creamy inside.

Can I use canned beans instead of dry?

Sure! You can use canned beans if you’re short on time. They do cost about double what you’d spend for dried, and you’ll need six cans for this recipe. Drain and rinse them, then add them to the slow cooker during the last hour of cooking . If you add them at the beginning, they’ll cook too long and turn mushy. Reduce the water in the recipe to 4 cups instead of 6 when using canned beans. Keep in mind that canned beans won’t absorb as much of the seasoning or develop quite the same depth of flavor as dried beans do.

Can I use broth instead of water?

Yes, you absolutely can. In my opinion, though, it’s an unnecessary expense unless you already have homemade vegetable broth or chicken stock on hand. Store-bought broths are mostly salty water and don’t add much flavor without a little extra zhuzhing from bouillon. If you want to boost flavor, it’s more budget-friendly to add a couple of bouillon cubes instead. Just look at the broth in the picture above — that rich color and savory flavor come from slow-cooking the beans, sausage, aromatics, and seasonings in plain water.

We don't like bell peppers. Is there a good substitute?

You bet! Make this Slow Cooker Red Beans and Rice recipe your own. Using a slow cooker isn’t traditional either — I simply adapted the classic to fit my cooking style, and I hope you’ll do the same. If bell peppers aren’t your favorite, try using carrots instead. Onion, carrot, and celery make a wonderful flavor base for soups and stews and would be equally delicious here.

Can I make red beans and rice ahead of time?

Absolutely. Slow Cooker Red Beans and Rice reheats beautifully and tastes even better the next day as the flavors deepen. Store leftovers in an airtight container in the fridge for up to 4 days, or freeze for up to 3 months. Reheat on the stovetop or in the microwave, adding a splash of water if needed to loosen the sauce.

What kind of rice should I serve with red beans?

Traditional red beans and rice is served over long-grain white rice, but you can use whatever your family loves. You already know I prefer brown rice for its health benefits. However, jasmine rice or even cauliflower rice will work beautifully. If you use my Instant Rice method, start the rice about 10 minutes before serving time. If you have a rice cooker or Instant Pot, start standard long-grain rice about 30 minutes before serving so everything’s ready at once. Every stove and appliance is different. Follow the cooking directions on whichever rice you choose.

How can I make homemade red beans and rice spicier (or milder)?

You can easily adjust the spice level to your family’s taste. For more heat, add a bit more Cajun seasoning. Do remember it contains salt though, so taste as you go, adding a small amount at a time until you hit your desired spice level. You can add a small pinch of cayenne pepper or a few dashes of hot sauce, too. For a milder version, cut back on the amount of Cajun seasoning and stick with a mild smoked sausage rather than Cajun andouille. If you reduce the Cajun seasoning, taste and check for salt levels. You may want a little extra.

Slow Cooker Red Beans and Rice

Name: Slow Cooker Red Beans and Rice
Prep time: 10 min
Cook time: 10 h
Total time: 10 h 10 min
Cuisine: Southern American
Ingredients: 1 lb. Cajun Andouille Sausage, cut into disc’s or half moons; 2 lg. Red Onions, minced (2 to 3 cups); 2 Bell Peppers, minced (1 to 2 cups); 2 stalks Celery, minced; 2 Tablespoons Minced Garlic; 2 Bay Leaves; 2 Tablespoons Cajun Seasoning; 1 lb. Dried Red Beans, soaked overnight and drained; 6 cups of liquid, water, broth, etc; 1 (14 oz.) box Instant Brown Rice; 4 cups Water; 2 Tablespoons Butter, optional; 1 teaspoon salt

Description

Make Slow Cooker Red Beans & Rice for an easy weeknight meal or weekend meal prep. It’s comforting, flavorful, and super budget-friendly. Red Beans can be stored in the fridge for up to 4 days and in the freezer for up to 3 months. Your family is gonna love them and ask for this easy dish over and over again!

Ingredients

Units Scale

For the Beans

1 lb. Cajun Andouille Sausage, cut into disc’s or half moons
2 lg. Red Onions, minced (2 to 3 cups)
2 Bell Peppers, minced (1 to 2 cups)
2 stalks Celery, minced
2 Tablespoons Minced Garlic
2 Bay Leaves
2 Tablespoons Cajun Seasoning
1 lb. Dried Red Beans, soaked overnight and drained
6 cups of liquid, water, broth, etc

For the Rice

1 (14 oz.) box Instant Brown Rice
4 cups Water
2 Tablespoons Butter, optional
1 teaspoon salt

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Instructions

Soak the beans overnight (or at least 8-12 hours prior). Add the dry red beans to a large bowl and cover with cold water. Use enough cold water to cover the beans by at least 3 inches. Cover with a lid, foil or plastic wrap and let it sit on the counter overnight.
Rinse and drain your soaked beans.
Chop the sausage and mince the bell peppers, onions and celery.
Add the sausage, bell peppers, onion, celery, garlic, Cajun seasoning, minced garlic, bay leaves, soaked beans and water into your slow cooker. Give it a good stir.
Place the lid on the slow cooker and cook on LOW for 8 to 10 hours until the beans are tender and soft.
Prepare Instant Rice according to package directions in the last 10 minutes before serving.
Serve the red beans over your prepared rice.

Prep Time: 10 min
Cook Time: 10 hours
Category: Main Dish, Pork, Beans, Soups and Stews
Method: Slow Cooker
Cuisine: Southern American

Description

Ingredients

For the Beans

For the Rice

Instructions

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