Slow Cooker Red Beans and Rice

The first time I made Slow Cooker Red Beans and Rice, I was searching for something satisfying and hearty. It was one of those chilly evenings when the sky was painted gray, and all I wanted was to cozy up with a comforting bowl of goodness. I took out my trusty slow cooker and began tossing in all the vibrant ingredients. The aroma that filled my kitchen as it simmered was absolutely intoxicating! The earthy scent of red beans paired with spices made my mouth water in anticipation. This dish has become a staple in my home, perfect for family dinners or when friends drop by unexpectedly. With minimal effort, I could serve my loved ones a warm, wholesome meal that brings everyone together at the table.

Ingredients for Slow Cooker Red Beans and Rice

When preparing Slow Cooker Red Beans and Rice, it’s essential to focus on the quality of the ingredients. Each component plays a crucial role in achieving that perfect blend of flavors. The star players, red beans and brown rice, bring heartiness to the dish, while fresh vegetables add crunch and depth. Together, these ingredients create a wholesome meal that warms both the body and soul.

• 1 tablespoon olive oil – This adds a rich flavor and helps in sautéing the vegetables for enhanced taste.
• 1 cup yellow onion, diced – A classic base for flavor that brings sweetness to the mix.
• 3/4 cup red bell pepper, chopped – Adds color and a hint of sweetness.
• 1 celery stalk, diced – Provides a crunch and enhances the overall flavor.
• 2 cloves garlic, minced – Infuses the dish with an aromatic flavor.
• Kosher or sea salt to taste – Essential for enhancing all the other flavors.
• 1/4 teaspoon cayenne pepper – Adds a touch of heat to the dish.
• 1/2 teaspoon freshly ground black pepper – Another layer of flavor that complements the beans.
• 2 teaspoons freshly snipped thyme – Provides an earthy note that rounds out the dish.
• 1 bay leaf – Infuses the stew with a subtle aroma.
• 30 ounces dark red kidney beans, canned – The heart of the dish, packed with protein and fiber.
• 3 cups chicken broth, low sodium, fat free – Adds moisture and richness.
• 2 cups long grain brown rice, uncooked – The perfect complement that makes this a complete meal.
• 1 pound lean ground turkey or chicken (93/7% preferred) – Adds protein and substance.
• 1/2 teaspoon garlic powder – Enhances the garlic flavor throughout the dish.
• 1/2 teaspoon ground black pepper – For added seasoning.
• 1 teaspoon dried sage – Provides a warm, comforting flavor.
• 1/2 teaspoon red pepper flakes – Another kick of spice to heighten flavors.
• 1/4 teaspoon cayenne pepper – Enhances the heat profile.
• 1 teaspoon dried oregano – Complements the other seasonings beautifully.

How to Make Slow Cooker Red Beans and Rice

Making Slow Cooker Red Beans and Rice is not only easy but also a satisfying experience. You’ll love the way the kitchen fills with incredible aromas as everything simmers together. Here’s how you can bring this delightful dish to life.

1. Start by gathering all your ingredients. It’s important to have everything in one place before you begin. This will make your cooking process smoother and more enjoyable.
2. In a large skillet, heat olive oil over medium-low heat. You want it hot enough to sauté but not so hot that it smokes. When the oil shimmers, you’re ready for the next step.
3. Add in the diced yellow onion. Sauté for about four minutes until it becomes translucent and fragrant. This step lays the foundation for all the delicious flavors to come.
4. Next, toss in the chopped red bell pepper and diced celery stalk. Stir these together with the onions and let them cook for another four minutes. You’re looking for the vegetables to soften and combine beautifully.
5. Now, it’s time to add the minced garlic and sauté for an additional minute. Be careful not to let it burn, as burnt garlic can impart a bitter flavor.
6. Once your vegetables are sautéed, transfer them to your slow cooker. Make sure to scrape every bit from the skillet to capture all that flavor.
7. Now, add the rinsed dark red kidney beans, chicken broth, and uncooked long grain brown rice to the slow cooker. The rice will absorb all those wonderful flavors as it cooks!
8. Next, add the lean ground turkey or chicken. Use your spatula to break it up as you mix it into the other ingredients.
9. Sprinkle in the kosher salt, cayenne pepper, freshly ground black pepper, fresh thyme, and the bay leaf. Stir everything together, ensuring that the spices are evenly distributed.
10. Cover the slow cooker with its lid and set it on low. Let your dish cook for six to eight hours. During this time, the flavors will meld, and the smell will be absolutely irresistible.
11. When the cooking time is up, check the consistency. If the rice is tender and has absorbed most of the liquid, it’s ready to serve. Take out the bay leaf before serving!
12. Serve your Slow Cooker Red Beans and Rice in bowls, optionally garnishing with fresh herbs if desired. Enjoy the delicious warmth and comfort this dish brings!

Customization Ideas

The beauty of Slow Cooker Red Beans and Rice lies in its adaptability. Here are some exciting customization ideas to make this dish uniquely yours.

• Spice Levels: Adjust the heat by adding more cayenne pepper or even some diced jalapeños for a spicy kick.
• Vegetable Varieties: Feel free to add other veggies like zucchini, carrots, or spinach to increase the nutritional value.
• Meat Variations: Swap out the turkey or chicken for vegetarian options like tofu or tempeh for a meatless version.
• Dairy Additions: Top with a sprinkle of cheese or a dollop of sour cream for a creamier texture.
• Herb Enhancements: Experiment with different herbs like basil or cilantro for a fresh twist.
• Serving Styles: Serve it over a bed of fresh greens or with a side of crusty bread for added texture.

What to Serve Alongside Slow Cooker Red Beans and Rice

When it comes to pairing sides with Slow Cooker Red Beans and Rice, the options are endless! Here are some ideas that complement this dish beautifully:

• Crusty Bread: A loaf of warm, crusty bread is perfect for mopping up the flavorful beans and broth.
• Green Salad: A light green salad with lemon vinaigrette can provide a refreshing contrast to the rich beans.
• Fried Plantains: Sweet fried plantains add a delightful touch and balance the spices in the dish.
• Coleslaw: A tangy coleslaw is a great side that provides crunch and acidity to balance the richness.
• Cornbread: A slice of cornbread is a classic, comforting accompaniment that pairs nicely with this dish.
• Pickled Vegetables: Adding pickled jalapeños or other vegetables can give a spicy and tangy kick, enhancing the overall flavor experience.

FAQ

Conclusion

Slow Cooker Red Beans and Rice is truly a standout dish that combines comfort, flavor, and ease. It’s perfect for chilly evenings or any time you crave something hearty and delicious. I encourage you to give this recipe a try; you’ll find it warms not only your body but also your heart!

Slow Cooker Red Beans and Rice

The ultimate comfort food, Slow Cooker Red Beans and Rice is hearty, flavorful, and perfect for cozy nights in. Packed with protein, fiber, and warmth, this dish is an easy weeknight dinner that everyone will love. Whip it up tonight for a satisfying meal!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 8 hours hrs

Total Time 8 hours hrs 10 minutes mins

Servings: 8 servings

Course: Dinner

Cuisine: American

Calories: 350

Ingredients Equipment Method Notes

Ingredients

  

• 1 tablespoon olive oil
• 1 cup yellow onion, diced
• 3/4 cup red bell pepper, chopped
• 1 stalk celery, diced
• 2 cloves garlic, minced
• Kosher or sea salt to taste
• 1/4 teaspoon cayenne pepper
• 1/2 teaspoon freshly ground black pepper
• 2 teaspoons freshly snipped thyme
• 1 bay leaf
• 30 ounces dark red kidney beans, canned
• 3 cups chicken broth, low sodium, fat free
• 2 cups long grain brown rice, uncooked
• 1 pound lean ground turkey or chicken (93/7% preferred)
• 1/2 teaspoon garlic powder
• 1/2 teaspoon ground black pepper
• 1 teaspoon dried sage
• 1/2 teaspoon red pepper flakes
• 1/4 teaspoon cayenne pepper
• 1 teaspoon dried oregano

Equipment

• Skillet
• Mixing Bowl
• Chef's Knife
• Blender
• Wooden Spoon
• Cutting Board
• Slow Cooker

Method

 

1. Start by gathering all your ingredients. It’s important to have everything in one place before you begin. This will make your cooking process smoother and more enjoyable.
2. In a large skillet, heat olive oil over medium-low heat. You want it hot enough to sauté but not so hot that it smokes. When the oil shimmers, you’re ready for the next step.
3. Add in the diced yellow onion. Sauté for about four minutes until it becomes translucent and fragrant. This step lays the foundation for all the delicious flavors to come.
4. Next, toss in the chopped red bell pepper and diced celery stalk. Stir these together with the onions and let them cook for another four minutes. You’re looking for the vegetables to soften and combine beautifully.
5. Now, it’s time to add the minced garlic and sauté for an additional minute. Be careful not to let it burn, as burnt garlic can impart a bitter flavor.
6. Once your vegetables are sautéed, transfer them to your slow cooker. Make sure to scrape every bit from the skillet to capture all that flavor.
7. Now, add the rinsed dark red kidney beans, chicken broth, and uncooked long grain brown rice to the slow cooker. The rice will absorb all those wonderful flavors as it cooks!
8. Next, add the lean ground turkey or chicken. Use your spatula to break it up as you mix it into the other ingredients.
9. Sprinkle in the Kosher or sea salt, cayenne pepper, freshly ground black pepper, fresh thyme, and the bay leaf. Stir everything together, ensuring that the spices are evenly distributed.
10. Cover the slow cooker with its lid and set it on low. Let your dish cook for six to eight hours. During this time, the flavors will meld, and the smell will be absolutely irresistible.
11. When the cooking time is up, check the consistency. If the rice is tender and has absorbed most of the liquid, it’s ready to serve. Take out the bay leaf before serving!
12. Serve your Slow Cooker Red Beans and Rice in bowls, optionally garnishing with fresh herbs if desired. Enjoy the delicious warmth and comfort this dish brings!

Notes

• Storage: Store leftovers in an airtight container in the fridge for up to four days.
• Freezing: This dish freezes well; portion it out and freeze for up to three months.
• Pairing: Serve with a side of cornbread for a classic Southern touch.
• Customizing: Feel free to add more vegetables or adjust spices to suit your taste.
• Serving: This dish is perfect for gatherings and parties!

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Meet Georgia Clark

I’m the one who obsesses over the details so you don't have to. I love the science of cooking and perfecting comfort classics. I’ve tested this recipe multiple times to guarantee it comes out foolproof and delicious every single time you make it.