Slow Cooker Louisiana-Style Red Beans and Rice
Slow Cooker Louisiana-Style 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!
Slow Cooker Louisiana-Style Red Beans and Rice is a recipe that’s been popular for years on my blog, and if you’ve enjoyed Red Beans and Rice in New Orleans you might like making it at home! 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 (affiliate link) 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 serve 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!
Want More Red Beans and Rice?
How to Make Slow Cooker Louisiana-Style Red Beans and Rice:
(This is just a summary of the steps; scroll down for complete recipe including nutritional information.)
- 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 resist using these Louisiana Hot Sausages I found in the freezer; take your choice on that!
- 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 (affiliate link) 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 Sauce (affiliate link) (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 (affiliate link) 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!
- 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 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)
- 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.
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 Uncle Ben's Converted Rice (affiliate link) for this recipe.
This recipe was created by Kalyn.
Amount 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:
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.
Find More Recipes Like This One:
Use Slow Cooker Recipes to find more recipes like this one.Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You might also like to Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.