Slow Cooker Louisiana-Style Red Beans and Rice
This Slow Cooker Louisiana-Style Red Beans and Rice is a recipe I’ve loved for years, and it’s dairy-free, gluten-free, low-glycemic, and South Beach Diet Phase Two; use the Diet-Type Index to find more recipes like this one.
Mardi gras is coming up this weekend, and that makes me think of this Slow Cooker Louisiana-Style Red Beans and Rice, a recipe I’ve been making for years and years now. This Slow Cooker Red Beans and Rice has a surge of popularity every so often on the blog, and if you’ve never tried it this would be a fun one to make over the weekend, even if you don’t have any Mardi Gras beads! I also love Slow Cooker Red Beans and Rice Soup, if you’d like a slightly different take on this New Orleans classic. I use low-glycemic Uncle Ben’s Converted Rice for both these recipes, and I bet this would also be pretty good with cauliflower rice if you wanted to try reducing the carbs even more.
I make Slow Cooker Red Beans and Rice the way I enjoyed it in New Orleans, with a scoop of rice over the creamy beans. I first went to New Orleans sometime in the early 1990s, attending the National Education Association Representative Assembly, representing my local teacher’s association. Of course, I was captivated by the food, and I tried many things that I’d never eaten before.
I went back to New Orleans several more times for meetings, and one dish I always sampled whenever I saw it on the menu was Red Beans and Rice, which I came to realize was one of those dishes that every Louisiana cook makes just a little differently.
After one of my visits to New Orleans, I started experimenting until I came up with my own version of Slow Cooker Louisiana Style Red Beans and Rice, and it’s one of those recipes that has evolved through the years. There’s something so comforting about this dish, where long-cooked creamy beans are topped with a scoop of rice, and it’s a perfect side dish for so many foods. And my Slow Cooker Red Beans and Rice will freeze very well, and I’d love to have some of this in my freezer!
If you’d like to see some other takes on Slow Cooker Red Beans and Rice, I’ve collected The BEST New Orleans Red Beans and Rice Recipes from Food Bloggers on Slow Cooker or Pressure Cooker.
I used dried red beans which I cooked in the pressure cooker to make this, but you can also cook the beans on top of the stove, or use canned red beans if you prefer. If you’re cooking beans in the pressure cooker or in a pot on the stove, let them get fairly soft, then drain well. If you use canned beans, I’d rinse them and drain well too. I usually make this with lean ham, but I couldn’t resisit using these Louisiana Hot Sausages I found in the freezer.
Whichever type of meat you use, you need about 3 cups of diced sausage or ham. Cut it into pieces which aren’t much bigger than the cooked beans. Dice a large onion into small pieces and saute in olive oil for about 5 minutes, until the onion is starting to brown, then add minced garlic and cooked about 1 minute more. Then add Tony Chachere’s Creole Seasoning (or other Creole seasoning of your choice), dried thyme, and dried oregano and saute the spices and herbs for 1-2 minutes more. Add the onion mixture to the crockpot.
Then add the cooked beans, diced sausage or ham, chicken stock, Worcestershire sauce, Green Tabasco (or red Tabasco), bay leaves, and a touch of red wine vinegar. Let this cook on high for 4-8 hours, until the beans are dissolved as much as you prefer. I suppose it’s a personal preference, but I like to cook this until the beans are at least 3/4 broken apart and dissolved into the liquid. Serve hot, with a scoop of cooked Uncle Ben’s Converted Rice on top of the beans.
More Recipes with Beans and Rice:
Slow Cooker Beans and Legumes Photo Index Page ~ Slow Cooker or Pressure Cooker
Skillet Beans and Rice with Kielbasa ~ BellyFull
Black Bean and Rice Soup with Lime and Cilantro ~ Kalyn’s Kitchen
Instant Pot Spicy Brown Rice Black Bean Salad ~ Pressure Cooking Today
Slow Cooker Vegan Brown Rice Mexican Bowl ~ Kalyn’s Kitchen
Mexican Black Beans and Rice ~ The Baker Mama
Weekend Food Prep:
This recipe has been added to a new category called Weekend Food Prep to help you find recipes you can prep or cook on the weekend and eat during the week!
Slow Cooker Louisiana-Style Red Beans and Rice
This Slow Cooker Louisiana-Style Red Beans and Rice is a recipe I’ve loved for years.
- 1 large onion, diced small
- 2-3 tsp. olive oil
- 1 T minced garlic
- 1 T Tony Chachere’s Creole Seasoning(or other Creole seasoning of your choice)
- 1 tsp. dried thyme
- 1 tsp. dried oregano
- salt and black pepper to taste (I didn’t use salt because the Tony Chachere’s seasoning has salt, and I only used a little bit of pepper)
- 4 cups cooked small red beans (or use 3 cans red beans, rinsed and drained and add 1/2 cup more chicken stock)
- 3 cups diced lean ham or Louisiana Hot Sausages (dice into pieces about the size of the cooked beans)
- 3 cups homemade chicken stock or canned chicken broth
- 1 T Worcestershire sauce
- 1 tsp. Green Tabasco Sauce (or use a smaller amount of red Tobasco)
- 2-3 bay leaves
- 1 tsp. red wine vinegar
- 3 cups cooked white rice for serving (Use Uncle Ben’s Converted Rice for low-glycemic.)
- If using dried beans, soak overnight and cook on stove until they are fairly soft, or cook in pressure cooker about 25 minutes. Drain beans. If using canned beans, rinse with cold water until no more foam appears, then drain.
- Cut ham or sausage into small pieces, about the size of cooked beans.
- Heat olive oil in a heavy frying pan, then saute diced onion about 5 minutes, or until onion starts to brown.
- Add garlic and saute 1 minute, then add Creole Seasoning, dried thyme, and dried oregano and saute 1-2 minutes more.
- Put onion mixture into small crockpot. Add cooked beans and diced ham or sausage. Add stock, Worcestershire sauce, Tabasco sauce, bay leaves, and red wine vinegar, and stir to combine.
- Cook on high for 4-8 hours, until the beans are dissolved as much as you prefer.
- I like this best when the beans are at least 3/4 broken apart and dissolved into the liquid. Canned beans are usually softer and will break apart more quickly.
- Serve hot, topped with white rice. In New Orleans this is usually served in a bowl filled about 2/3 full of the soupy bean mixture, then topped with a scoop of rice.
I used a 3.5 Quart Slow Cooker to make this, but a slightly smaller 3 quart size would work. This freezes well, so you might want to double the recipe and use a larger crockpot.
Recipe created by Kalyn with inspiration from many visits to New Orleans through the years.All images and text ©
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
With a small serving of beans and using Uncle Ben’s Converted Rice, this Slow Cooker Louisiana-Style Red Beans and Rice would be a good side dish for phase 2 or 3 of the South Beach Diet. Uncle Ben’s Converted Rice is par-boiled, which makes it the most low-glycemic type of white rice. However, even with Uncle Ben’s Rice, this is probably too high in carbs for most traditional low-carb diet plans.
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