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Slow Cooker Red Beans and Rice Recipe

Slow Cooker Red Beans and Rice

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (31)

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Average Rating:

Total Reviews: 31

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  • on April 13, 2013

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    Nice basic recipe. For anyone displeased with the texture of their beans, I've read that adding salt during the cooking process can make them tough. Perhaps waiting to add salt until after they're done cooking would be helpful. I love that I can add or substitute some of the ingredients to suit other tastes and it still turns out great. Thank you for the recipe!

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  • on January 18, 2013

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    Love this recipe. I do it a little different though. I add 1 celery stalk and 1-2 bay leaves. I also cook it on high for 3 1/2 hours and then drop it to low until time to eat. I also don't soak the beans overnight. I also took the advice of some of the reviewers and add more water when it starts getting low. Regular smoked sausage also turns out well in the recipe.

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  • on September 24, 2012

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    I don't think you can get red beans to come out creamy by using a slow cooker (crock pot. Mine cooked for 8 hours, no creaminess at all. I transferred them to gas heat, cooked them a little while longer ( maybe 30 minutes , and then they creamed up. I think this recipe is misleading.

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  • on December 20, 2011

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    I have made this dish several times and it has been perect each time. So easy to do. Put everything in the crockpot and you are done. Today I added celery and carrot and the aroma is wonderful. Thanks Claire for this recipe. Will continue to make it.

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  • on November 06, 2011

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    May be just a personal taste preference but, I think the recommendation to pre-soak the beans is misguided. I used small red beans straight from the bag. Added a bay leaf, some celery and green pepper along with the other stated recipe ingredients. Then, cooked on high in a slow-cooker for about 5 hours. Needed to add a bit more water about 3 hours into the cooking time. The beans were creamy and delicious with perfect texture.

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  • on November 01, 2011

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    Simply awesome!!! Easy as on TV

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  • on October 26, 2011

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    First off, when reading the reviews, I was scared to make this dish. I absolutely love red beans and rice and decided to cook this for my weekly dinner with my boyfriend. This was one of the easiest, cheapest, most delicious meal I have ever made! I used a hot cajun andouille sausage and this gave the dish so much flavor. My boyfriend loves hot and spicy food and he didn't have to add hot sauce. I don't know what people use to make this dish not good, but they must have done something wrong. It does take longer for the beans to cook, but it was no trouble because we eat late. I highly suggest to try this recipe!

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  • on October 20, 2011

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    This recipe is NOT as tasty as my slow cooked beans - atop stove, MUST have bay leaves, celery, crushed red peppers, Tabasco, etc. Dish does not become creamy as do beans cooked slowly atop stove. Yes, leftovers are better than those eaten on the day cooked. Would not serve these to my New Orleans family!

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  • on October 04, 2011

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    Slightly disappointed, not as thick as I had hoped. I even mashed extra beans to try to thicken it up and let it cook longer also. I added a tsp of sweet smoked paprika, a combination of andouille and smoked turkey sausage and at the end, added a few sliced (and minced pickled jalapenos. Pretty good flavor (it's still cooking...hoping it will thicken a little more.

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  • on August 13, 2011

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    This was very good! I used more sausage than it called for and a little more beans. Husband and guest love it. Will make this again.

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