Crock-Pot Red Beans and Rice Recipe
Southern-style red beans and rice with ham, andouille sausage, and vegetables, slow-cooked until tender and flavorful. No soaking required—just add everything to the Crock-Pot and go.
Servings: 12 servings
Calories: 422kcal
Equipment
- 1 7-quart Crock-Pot or slow cooker
Ingredients
- 1 pound dried red beans sorted and rinsed
- 1 28 ounce can diced tomatoes
- 1 pound ham cubed
- 1 pound smoked or andouille sausage cut in half and sliced
- 1 cup chopped celery
- 1 cup chopped onion
- 1 cup chopped green bell pepper
- 2 bay leaves
- 2 cloves garlic minced
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon ground white pepper
- 1/4 to 1/2 teaspoon ground red cayenne pepper
- 8 cups water
- 4 to 6 cups cooked rice
Instructions
- Place all of the ingredients EXCEPT the rice into the slow cooker.
- Stir the ingredients to combine.
- Cover the slow cooker and cook on low for 6 to 8 hours or until the beans are tender.
- Remove the bay leaves.
- Serve the beans over rice.
Nutrition
Calories: 422kcal | Carbohydrates: 41g | Protein: 25g | Fat: 17g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 56mg | Sodium: 777mg | Potassium: 839mg | Fiber: 7g | Sugar: 2g | Vitamin A: 124IU | Vitamin C: 13mg | Calcium: 61mg | Iron: 4mg