Slow Cooker Red Beans and Rice
Slow Cooker Red Beans and Rice is a recipe I’ve loved for years, and it’s been popular with a lot of people in my extended family as well! And this recipe uses Creole Seasoning for a true Louisiana-style red beans and rice recipe!
PIN Slow Cooker Red Beans and Rice to try it later!
Slow Cooker Red Beans and Rice is a recipe that’s been popular for years on my blog, and if you’ve enjoyed this type of beans and rice dish in New Orleans you might like making it at home! I first went to New Orleans when I was attending the National Education Association annual meeting, 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 to New Orleans several more times, and one dish I always sampled was Red Beans and Rice, which I came to realize was one of those recipes that every Louisiana cook makes a little differently. After one of my visits to New Orleans, I started experimenting until I came up with my own version. And my Slow Cooker Red Beans and Rice have been a recipe a lot of my friends and family will enjoy. And this recipe will freeze very well, and I’d love to have some of this in my freezer to enjoy when I needed a treat!
I serve my version red beans and rice the way I enjoyed it in New Orleans, with a scoop of rice over the creamy beans. Of course this is a splurge on carbs for me, but I use low-glycemic Ben’s Original Rice (affiliate link), and I bet this would also be pretty good with cauliflower rice if you wanted to try reducing the carbs.
What ingredients do you need for this recipe?
(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)
- onion
- Olive Oil (affiliate link)
- Minced Garlic (affiliate link)
- Tony Chachere’s Creole Seasoning (affiliate link) or other Creole seasoning of your choice
- Dried Thyme (affiliate link)
- Dried Oregano (affiliate link)
- salt and black pepper to taste
- cooked small red beans
- ham or Louisiana Hot Sausages
- homemade chicken stock or canned chicken broth (affiliate link)
- Worcestershire sauce or Gluten-Free Worcestershire Sauce (affiliate link)
- Green Tabasco Sauce (affiliate link), or use a smaller amount of red Tabasco
- Bay Leaves (affiliate link)
- Red Wine Vinegar (affiliate link)
- cooked white rice for serving; I use Ben’s Original Rice (affiliate link)
Why do I use Tony Chachere’s Seasoning in my Red Beans and Rice?
For many years I taught school with a woman from Louisiana who loved the food there. She told me about Tony Chachere’s Creole Seasoning (affiliate link) and I’ve used it ever since for any recipe where I want that spicy Louisiana flavor.
What Slow Cooker did I use for Red Beans and Rice?
I used a 3.5 Quart Slow Cooker (affiliate link) 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.
Want More Red Beans and Rice Recipes?
I also love Red Beans and Rice Soup, if you’d like a slightly different take on this New Orleans classic. I’ve also collected Slow Cooker Red Beans and Rice Recipes from around the web on my Slow Cooker or Pressure Cooker site.
Want Instant Pot Red Beans and Rice?
I haven’t made red beans and rice in the Instant Pot (yet!) but there is a good collection of recipe for Instant Pot Red Beans and Rice on my Slow Cooker or Pressure Cooker site as well.
How to Make Slow Cooker Red Beans and Rice:
(This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)
- I used dried red beans cooked in the Instant Pot to make this, but you can also cook beans on top of the stove, or use canned red beans.
- If you’re cooking beans in the Instant Pot 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 resist using these Louisiana Hot Sausages I found in the freezer!
- You need about 3 cups of diced sausage or ham. Cut it into pieces which aren’t much bigger than the cooked beans.
- Cook chopped onion in olive oil about 5 minutes, until the onion is starting to brown, then add minced garlic and cook about 1 minute more.
- Then add Tony Chachere’s Creole Seasoning (affiliate link) or other Creole seasoning of your choice, dried thyme, and dried oregano and cook the spices and herbs for 1-2 minutes more. Add onion mixture to the crockpot.
- Then add cooked beans, diced sausage or ham, canned chicken broth, Worcestershire sauce, Green Tabasco Sauce, 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 Ben’s Original Rice (affiliate link) on top of the beans.
More Recipes with Beans and Rice:
Weekend Food Prep:
This recipe for Slow Cooker Red Beans and Rice is perfect for the category called Weekend Food Prep where you’ll find recipes you can prep or cook on the weekend and eat during the week!
Slow Cooker Red Beans and Rice
This Slow Cooker Red Beans and Rice is a recipe I’ve loved for years.
Ingredients
- 1 onion, diced small
- 2 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 (see notes)
- 4 cups cooked small red beans (see notes for canned beans)
- 3 cups diced lean ham or Louisiana Hot Sausages (see notes)
- 3 cups homemade chicken stock (see notes)
- 1 T Worcestershire sauce (see notes)
- 1 tsp. Green Tabasco Sauce (or use a smaller amount of red Tobasco)
- 3 bay leaves
- 1 tsp. red wine vinegar
- 3 cups cooked white rice for serving (see notes)
Instructions
- 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 (affiliate link), 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 chicken stock, Worcestershire sauce, Green Tabasco Sauce (affiliate link), 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.
Notes
I used a 3.5 Quart Slow Cooker (affiliate link) 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.
I didn’t use salt because the Tony Chachere’s seasoning has salt, and I only used a little bit of pepper.
For canned beans, use 3 cans red beans, rinsed and drained and add 1/2 cup more chicken stock.
If you don't have sausage you can use ham; dice into pieces about the size of the cooked beans.)
Just use canned chicken broth if you don't have homemade stock.
Use Gluten-Free Worcestershire Sauce (affiliate link) if needed.
I would always use Ben's Original Rice (affiliate link) for this recipe.
This recipe was created by Kalyn.
Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 673Total Fat 36gSaturated Fat 11gTrans Fat 0gUnsaturated Fat 20gCholesterol 73mgSodium 1802mgCarbohydrates 58gFiber 8gSugar 4gProtein 29g
Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
This recipe is probably is too high in carbs for traditional low-carb diet plans, although you can make it a bit lower in carbs by using cauliflower rice. With a small serving of beans and using Ben’s Original Rice, this Slow Cooker Red Beans and Rice would be a good side dish for phase 2 or 3 of the original South Beach Diet. Uncle Ben’s Converted Rice is par-boiled, which makes it the most low-glycemic type of white rice.
Find More Recipes Like This One:
Use Slow Cooker Recipes to find more recipes like this one.Use the Diet Type Index photo index pages to find recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, on TikTok, or on YouTube to see all the good recipes I’m sharing there.
Historical Notes for this Recipe:
This red beans and rice recipe to make in the slow cooker was first posted in 2010, and it’s been hugely popular on Kalyn’s Kitchen! The recipe was last updated with more information in 2024.
93 Comments on “Slow Cooker Red Beans and Rice”
My family and I love this recipe so much! I keep coming back to it for its simplicity but most of all for how delicious it is. Love red beans and rice, and this recipe is excellent! Thank you, Kalyn!
Thanks so much. I really like the recipe too. I keep meaning to take new photos for it, but it never seems to happen.
If I’m using dried beans that I’ve soaped over night, could I just add them to my crockpot , after draining them, with all the yummy ingredients?
Or do you feel like cooking them first is better?
Sorry, I was not by the computer today and just saw this. I haven’t ever tried making it with uncooked beans but if you did try it I’d love to hear how it worked.
This is very close to my own recipe. I use ham hocks / shank cut 1/3s. Dried small red beans, onions, pieces of celery ( that I take out when soft and done ) , 8-12 cloves of garlic- lots, also andouille and ham pieces. Simmer 4+ hours and then mash some beans for creaminess. Serve with sliced scallions over beans and rice
Sounds good to me!
This recipe has been wildly popular, sorry it was not a hit for you.
I realize that’s traditional but it certainly hasn’t hurt the popularity of this recipe not to have it.
You can simplify this recipe by simply soaking dried beans over night (Place beans in a suitable container, cover with cold water, cover and allow to soak). In the morning, drain the beans, place drained beans in crock pot with seasonings and meat and cook about three hours on low. No need to precook–dirties too may dishes!!!
Interesting idea; I haven’t done it that way but I can see that it would work if you have time to add three hours more to the cooking time. Thanks for sharing.
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Oh how I LOVE rice and beans!
Amy, there are so many delicious way to make them!
Made this today following the directions with no changes. We loved it and will definitely be making it again… It’s a keeper!
So glad you enjoyed! I have made it many times myself!
Will cooking this dish on low for 8 hours instead of high work out as well? Im using canned beans. I just dont want to end up with a burnt mess if I do the on high for 8 hours. I just want to get the maximum flavor.
I prefer this dish the way it's served in New Orleans, with the beans starting to break apart and partly dissolved into the liquid. But definitely it won't hurt to cook on 8 hours on low. If it doesn't seem as done as you'd like at that point, just switch to high and cook a bit longer. Enjoy!
I see recipes where people like to use Uncle Bens and that is probably what my mom used when I was growing up. But I have learned how to cook raw rice and that is what I use. I find rice is easy to cook and pretty much hands off, but it does take a bit more time. I just prefer raw cooked rice to the par boiled stuff. Not a criticism just my preference. Got me hankering for some red beans and rice. 😉 I usually cook a vegetarian version.
The difference is that Uncle Ben's is more low-glycemic (doesn't raise blood sugar) than other types of rice, so it's better for people following a carb-conscious diet of any type. But everyone gets to make their own food choices; that has always been my philosophy!
Good recipe, although as a Louisiana native, we've always included celery in our red beans. Sometimes I'll use a smoked turkey leg rather than sausage, makes for really creamy beans. Also, since Mardi Gras is celebrated on the Tuesday before Ash Wednesday, the day shifts every year, so this year it's on 2/28/2017. It's all good, though, as we have parades throughout the 2 weeks before. Laissez les bons temps rouler!
I didn't know that about the celery; sounds like a good addition. I guess I call the whole two weeks of parades Mardi Gras; some day I hope I can attend!
This is in the crock pot right now! I used lean ham. The color of the broth is lighter in color than yours. I assume it's because you used hot links. It's also pretty soupy even after cooking for 5 hours. I will mash the beans as others suggested. It smells and tastes amazing!
Kathy, I 'm sure it will be good with lean ham. I'm not sure what made my broth darker, maybe the sausage and for sure the Worcestershire sauce would add some color. Hope you enjoy!
I wish I could tell you, but I made this in 2010 with some hot sausage I used to buy at Costco, and they don't have it any more. If you can find them, one brand I do love is the AmyLu Chicken Andouille Sausage I used in this recipe. I would use that now if I had it!
Hi Kalyn, what brand of Louisiana hot sausages did you use?
Can I add rice at the enx to cook it with the red beans? How much should I use?
Sorry, but since I've never done it that way I wouldn't be able to guess how to make it work. I'm not sure there is enough added liquid here to cook rice. Maybe try Google for a recipe that cooks them together?
I made as written. I used canned beans. It was really yummy and reminded me of a New Orleans classic! Thanks for the great recipe.
So glad you enjoyed it! Thanks for letting me know.
I think either way should work.
Hi Kalyn,
I am excited to try this recipe tonight. I have a quick question-the sausage I bought isn't pre cooked, and I realize doesn't look the hot links on the blog. Should I cook the sausages in advance at all, or can they be diced and put straight into the crockpot to be cooked? I ask because in some slow cooker recipes that I've used, the sausage needs to be cooked first.
Thanks!
Vanassa
Barb, I don't believe a high smoke point oil is needed for sauteeing onions, and I prefer the flavor of olive oil in a dish like this. However, if you prefer coconut oil, then by all means that's what you should use.
Olive oil is not a high heat oil. You should never cook with it. Coconut oil is a better option.
McGirl, so glad you enjoyed it. Your adaptions sound great!
Just loved this – thank you! I didn't have quite the right amount of hot sausage and had a cooked chicken breast waiting to be used up, so I chopped it fine and added it. It didn't detract from the flavor at all and the slight variation in texture between that, the sausage and the beans turned out quite nicely. I also didn't want to use any rice so I subbed in riced-cauliflower stir fry. Very very good, amazing flavor, and I'll definitely make again. Thanks so much!
Jill, so glad you enjoyed it!
Just made this for dinner and it turned out delicious! I used kielbasa since that is what I had in the freezer. This will definately become part of the dinner rotation. I just wish I had made a double batch so we would have had more leftovers.
Julie, that sounds good. I'd love chicken sausage in this. And to me it would sound good any time of year (as long as I'm in the air-conditioned house.)
I've been making this with chicken sausage and using garlic powder/onion powder/smoked paprika/cayenne for the seasoning blend. It doesn't really seem like a light summer dish, but I love using my crock pot in the summer so the house doesn't get so hot. Great recipe!
Claire, here's what Wikipedia says about the relative spiciness of the various Tabasco sauces:
"The original red variety of Tabasco pepper sauce measures 2,500-5,000 SCU on the Scoville scale. The habanero sauce is considerably hotter, rating 7,000-8,000 Scoville units. The chipotle sauce adds chipotle pepper to the original sauce, measuring 2,000-2,500. The garlic variety, which blends milder peppers in with the tabasco peppers, rates 1,200-1,800 Scovilles, and the green pepper (jalapeño) sauce is even milder at 600-800 Scovilles. The Sweet and Spicy sauce is the mildest at only 100-600 Scoville units."
Based on that, the red sauce is considerably hotter than the green! (I was surprised it was so different, even though I knew the red was a lot hotter.)
Made this today. My mother is from New Orleans and red beans and rice is her "go to" dish on days when lots of family are descending at different times. Hers can be too bland sometimes. Like the spiciness here, but overdid it. Only had red tabasco, and probably didn't reduce the amount enough. Like another poster I made my own Creole Seasoning using a version of Emeril's online recipe. Does anyone know what the green tabasco to red tabasco ratio might be? Will definitely make again, adjusting the heat down a bit.
Muggle I usually mention it in the recipe instructions if a recipe freezes well. If you enter "freezes well" into the search bar, you can find those recipes. In general, most of the soup recipes can be frozen.
Thank you, thank you! Also, what other recipes do you recommend that could be frozen for later?
Muggle, I went to Food Blog Search and entered "vegetarian red beans and rice" and found this recipe. I know this blogger, so I'm guessing it's a good recipe:
http://blog.fatfreevegan.com/2006/02/real-louisiana-red-beans-and-rice.html
(And she calls it "Real Louisiana Red Beans and Rice" so what do I know? I've never seen it without meat, but apparently it can be authentic that way.)
Well you can make a dish with red beans and these spices and serve it with rice, but it will not be Louisiana Red Beans and Rice, because that always contains ham or sausage. I'd probably look for a vegetarian bean recipe rather than try to adapt this one, but if you do try this one I would reduce the spices by at least 1/3.
I was wondering whether this could this be made vegetarian… Obviously, I could use vegetable stock for the chicken stock, but what about the 3 cups of ham/sausage? Should I change the amounts for the spices? I don't want to use fake meat or tofu and this recipe already contains beans (which I do eat). Thank you!
Sarah, thanks so much for the nice comments about my blog. Getting a comment like this really makes my day! Love the idea of putting finely chopped onion and cheese on the red beans and rice too.
I have been using your recipes for years and never posted a comment, but this week since I have cooked dinners inspired only by your site (and realized you were a teacher like me), I want to say THANK YOU so much for sharing this blog. Some of my favorite dishes come from your site (including the Hungarian Pot Roast with sour cream gravy…YUM). Last night my husband and I fought with a butternut squash and found every minute of prep was worth the yummy roasted goodness with the Moroccan spices. Speaking of my husband, he would ONLY eat gravy smothered and fried southern food before he met me. (Don't get me wrong, I enjoy it, too, every once in a while). Now he specifically asks for your healthy recipes as if we know you personally! "Why don't you make one of Kalyn's dishes?" Today I am trying your red beans and rice… My dad is from Louisiana, and has always set aside some of the freshly chopped onion to put on top for a little crunch, as well as a little shredded cheese and extra tabasco. Thanks again and keep those recipes comin' 🙂 I am sure you have inspired more people than you know.
Anonymous, I've heard about using baking soda, thanks for the tip.
Looks delicious…just a tip if you have trouble getting your beans soft. I never could no matter how long I cooked them. Turns out it's because I have "hard" tap water. If you add a little baking soda to the water, it does the trick. Night and day difference. Just thought someone else might have the same problem.
Craig, how fun for your wife to get to sample some of the New Orleans food!
My wife is now in New Orleans with the National Education Association.
She called last night all excited. She ate at Acme restaurant and had a sampling plate of New Orleans food and enjoyed it immensely. She said she was surprised that it wasn't that spicy. She loved the red beans and rice. Gulf food shortage is now hitting the restaurants. The waiter declined an order because they had no oysters and the waiter commented. "Its starting to happen"
My wife is a Hodag from Wisconsin
Kayln, you brought back some wonderful memories for me. I visited New Orleans last year (I live in Australia) and I love the people, the food the atmosphere. I have never experience all these things in one spot before. Thanks for the recipes…
Gary
I love this recipe!! I have tried so many red beans and rice recipes and they don't even compare to this one. I've made this meal twice in 10 days, soooo good. Very simple recipe and the closest to that 'new orleans' taste out there. I am a southern girl and was in new orleans about 4 weeks ago and had red beans & rice @ acme oyster house. This recipe is very close in taste! I cut my onions and sausage a little bigger, but that's a personal choice. I don't have green tabasco, so I used that red asian chili sauce (can't remember the name).. Anyway, yeah, this recipe rocks & I can't wait to explore more of this site. I've already shared it with my fb friends 🙂
Katie, thanks! I was definitely trying to capture that "New Orleans taste" so I'm glad I was able to come close!
Interesting idea to cook the rice and beans in crockpots. (I definitely have enough crock pots!)
If you have enough crock pots, you can cook the beans and rice in them, separately. Soak the beans overnight, with a teaspoon of salt per quart of water, if you wish. The salt tenderizes the skin. Then cook them for about 8 hours in the crock pot. This is a combination of ideas from Cook's Illustrated and Julia Child "Cooking at Home With Julia and Jacques". For the rice, 1 1/2 cups brown rice, and 2 1/3 cups boiling water. When I did it, it was an hour and forty minutes on high. I got the proportions from Cook's Illustrated, from an oven baked rice recipe. 375 degrees 60-70 minutes tightly covered, in an 8 inch pan.
I'll have to try this recipe sometime. It looks good.
Thanks for including us in your recipe!
Cindy Ardoin
Food Scientist
Tony Chachere's
The rice beans and tasty sausage sounds like a good one!
This sounds delicious! I didn't realize you were another NEA-type person. I think I'll make this for Mardi Gras – or just for any day of the week!
Thank-you Kalyn,
This recipe is wonderful. I cooked it up the night after the Super Bowl before we all went and joined more partying down on Bourbon Street. Did you see any of the coverage? It was truly an amazing party on Super Bowl night and it continues to go on and on.
I will definitely be cooking this up again before long although next time I might try it with brown rice.
Brilliant, brilliant blog. I've been reading for a while so thought I would finally say hello and leave a message.
Best wishes
Pete
Thanks Mark! I wish you lived closer too. I'd love to have you as a permanent taste-tester for blog recipes.
Louisiana style Red Beans and Rice!! Ya baby they are good. Kayln brought them to our Super Bowl party last sunday and I got to keep some leftovers for the next day. Did I mention that I wish I lived closer so I could be the guinea pig taster for my sister Kalyn. Everything I try is really good, and even more healthy. keep on cookin, and I'll keep on tastin!
Thanks for the nice feedback on this everyone, especially Pam, who had it at the party. It's fun having a whole family of good cooks!
I can't resist this!
oh wow, such delicious beans and rice recipe! I have never been to New Orleans but I have heard so much about the food there, that I wish some day I get to experience it.
Kalyn, this looks and sounds like a winner for winter! I have made a mental note about the recipe.!
Very, very delicious, Kalyn. Thanks for bringing it to our Super Bowl party along with the fantastic shrimp….Awesome to have your sister be a great cook!!
I made a slow cooker red beans and rice a few months ago, but it didn't turn out nearly as pretty as yours, it was pretty thin and a little more tannish brown. http://epicuretteinnewyork.blogspot.com/2009/08/really-slow-food.html
I was kinda still learning how to use a crockpot at that point. Maybe I should take another swing at it.
We are having Snowmageddon in Ohio today, and the university where I teach is closed. On my way home from the office there this morning (as they closed while I was there!), I stopped and picked up some red beans, 'cause this recipe sounded so good. While at Kroger, I forgot to buy the Creole Seasoning, so I googled "Creole Seasoning Recipe" and took Emeril Lagasse's recipe and made the seasoning according to his ingredients. You ought to take a sniff in my house right now! I just came inside from shoveling, and I about swooned at the scent of those beans in the slow cooker!
I'm a brown rice user, too, so I'll have my whole grain on top! I think I might even splurge and serve some of Fanny Farmer's recipe for Rich Corn Cake. Oh, the wintry delights!
Thanks, Kalyn, for sharing this!
This recipe sounds great, especially if you are going to be at work, you can just put it in the slow cooker and leave it on all day.
This looks delish! Thank you for sharing.
I am loving Red Beans and Rice. I have a much more labor intensive (3 days to pickle the pork before even starting on the beans). This is a great recipe for a much faster version
This is one of my absolute favorite bean dishes. Your recipe is very close to mine and it's terrific!
Delicious! I really , really need to get my slow cooker fixed!
This looks fabulous. I will have to give it a try. I also like Amy's recipe on the Chicken Chili. I have one similar to that but I use turkey. I like your blog.
Keep cooking.
Thanks Kara! Glad you liked it.
Joanne, you're welcome.
Izzy, I've been eating the Uncle Ben's rice for years whenever I have a recipe that calls for white rice, and I've been very happy with it.
Beth, me too on the slow cooker love.
~M, the addition of a tiny bit of red wine vinegar was an idea I got from an online recipe I saw somewhere. I'd use apple cider vinegar if you don't have red wine vinegar.
Lydia, you MUST buy a pressure cooker! Absolutely.
Andrea, I'm very curious about the electric pressure cooker. Good to hear that you like it.
TW, me too. This with a salad would make a great dinner for me. Can't wait to see what you do with your electric pressure cooker, and I hear there's a NEW STOVE at your house too! (I'm getting a new stove too, but you beat me.)
Ed, yes I think this was the traditional Monday dish in New Orleans!
A great recipe for a Monday!
I've just gotten an electric pressure cooker, so I'm excited about how quickly you can prepare dried beans. This recipe looks great. It's the kind of dish I love as a main course.
Louisiana style red beans and rice is one of my favorite bean dishes, love all the spices. We also make it with brown rice. I got an electric pressure cooker from Costco last fall, and have really enjoyed using it. Michael wasn't too sure about it at first until he saw how great the beans turned out, then he was sold.
I always thought red beans and rice had tomato in it, so I've learned something new here today. No tomato. Also, this dish makes yet another reason I'm thinking I must buy a pressure cooker.
This looks great! I have a lot of friends from Louisiana and always wanted to make this! I think I pretty much have everything on hand, including andouille chicken sausages, except the red wine vinegar. Would apple cider, balsamic, or rice vinegar work instead? Thanks!
Always on the lookout for slow cooker meals – Im in love with mine at the moment. Great recipe
Thanks so much for posting about this, it looks delish! I read about the converted rice, and found your recipe for mexican stuffed peppers, which ironically I was planning on making tonight!My recipe was almost identical to yours! I was planning on leaving the rice out entirely, but I'm now considering using it thanks to your information. Thanks again for the great blog
I made a vegan version of this not too long ago and loved it. I really want to try it with meat! Thanks for the recipe, looks delicious.
I was at the party and LOVED this dish. Thanks Kalyn!
Lindsey, thanks for that tip about the immersion blender! (Now why didn't I think of that!!) Also good to know that brown rice is okay, even for someone who's really from Louisiana!
Since we live in Louisiana, we make this quite often. To create that kind of creamy, "cooked all day" texture, I take an immersion blender to it and just pulse a few times — just enough to break up some of the beans. We also use brown rice exclusively.
Thanks for the nice feedback on this recipe! Rho, it's traditional to serve it with white rice, but you can certainly use brown rice if you prefer (I think it would be great with brown rice!)
I know that most people will already know this but could you use Brown Rice
not only does it sound yummy. It looks yummy too.
this recipe looks fab! i love the idea of using ham instead of sausage! that's definitely better for the waistline! i'll have to try that some time and save the sausage for a special treat! thanks for sharing this recipe!