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Slow Cooker Red Beans and Rice
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Slow Cooker Red Beans and Rice

6 h 20 minServes 8Nutri-Score B€
from @mississippi_kween5 imports0 cooked
Adapt this recipe

what you need

Ingredients

8 people
  • dried red beans (rinsed and washed)Pantry900 g
  • green bell pepper (chopped)Produce1 piece
  • celery stalks (chopped)Produce3 pieces
  • yellow onion (chopped)Produce1 piece
  • smoked sausage (sliced)Meat900 g
  • waterOther1.9 litres
  • chicken bouillon paste (1 scoop)Pantry15 g
  • onion powderSpices5 g
  • garlic powderSpices5 g
  • Creole seasoningSpices10 g
  • saltSpices5 g
  • black pepperSpices3 g
  • garlic (minced)Produce8 pieces
  • cooked rice (for serving)Grains800 g

per serving

Nutrition

679kcal

Carbs
88 g
Proteins
29 g
Fat
24 g
Adapt tools

what you’ll use

Tools

  • Slow cooker
  • Mixing bowl
  • Potato masher

step by step

Method

  1. Wash the beans

    • Rinse the dried red beans well under cold water.
    Step 1

  2. Load the slow cooker

    • Add the beans, chopped green bell pepper, celery and yellow onion to the slow cooker.
    • Add the sliced smoked sausage.
    Step 2

  3. Add water and bouillon

    • Pour in the water.
    • Stir in the chicken bouillon paste (or use chicken broth instead).
    Step 3

  4. Season and stir

    • Season with onion powder, garlic powder, Creole seasoning, salt, black pepper and plenty of minced garlic.
    • Stir everything together and taste the liquid to check the seasoning.
    Step 4

  5. Slow cook the beans

    • Cover and cook on high for about 6 hours, until the beans are tender and creamy.
    Step 5

  6. Mash some beans

    • Mash a portion of the cooked beans against the side of the pot to thicken the liquid, keeping it fairly juicy.
    Step 6

  7. Serve

    • Spoon the red beans over cooked rice and serve hot.
    Step 7
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