Simple, filling, cheap, and delicious- all words that come to mind with I think of this easy slow-cooker recipe for red beans and rice. Throw the ingredients together in the morning, and let them cook all day. The resulting stewy goodness is chock-full of super tender beans, smokey sausage, and delicious veggies. Spoon on top of a pile of fluffy rice for the ultimate in comfort food to warm you right up this fall.
Tips on cooking dry beans:
I feel like dry beans intimidate people, but they really are quite simple and easy once you know a few simple basics.
- Soaking them helps with the toots. Yep, I just said “toots” in a recipe blog. Those unpleasant side effects of eating beans can be helped when you soak them overnight in a bowl of cold water. It’s something science-y about breaking down the sugars/compounds that cause indigestion, so there’s your fun fact of the day. I think it also helps them cook more evenly. Nobody likes a crunchy bean.
- If you forget to do the overnight soak, never fear! You can do the quick soak method! Put rinsed beans in a pot, cover with hot water, bring to a boil, and turn off to let sit for 1 hour.
- In either soaking method, discard the soaking water and start fresh for the recipe.
I would be remiss if I didn’t mention how flipping cheap this meal is.
Like, hello… Beans- cheap, rice-cheap, sausage- the most expensive part, but still pretty cheap. You can feed a crowd with this meal and not break the bank. #winning
And can we talk about my multi-cooker for a hot second?
I love my Cuisinart mulitcooker for so many reasons, but the main one is I CAN BROWN STUFF in the same pot. All the hallelujahs! It makes slow cooking so much easier and cleaner. For this red beans and rice recipe- I start out with the bacon on the “saute”setting, add the veggies to the bacon grease (bc hello flavor), and then switch it over to slow-cook when it’s time to add the rest of the ingredients. Done and check.
- 3 slices of thick cut bacon
- 1 yellow onion, chopped
- 2 ribs of celery, chopped
- 1 green bell pepper, chopped
- 2 cloves of garlic, minced
- 1 lb of small red beans, soaked
- 1 lb of smoked sausage (andouille or any simple smoked sausage), cut into coins
- 2 bay leaves
- 6-7 cups of chicken broth or water
- ¼ cup cider vinegar
- salt and pepper
- 8 cups of rice, cooked
- hot sauce or seasoned salt (like Tony's) for spicing it up to taste!
- Set your multi cooker to sauté, or heat up a frying pan.
- Brown bacon, remove to drain, crumble, and set aside. Reserve a few tablespoons of the bacon grease.
- Saute all veggies in reserved bacon grease.
- If using the multicooker switch to slow cook. If using a frying pan, transfer all veggies to the slow cooker.
- Add sausage, beans, broth, vinegar, bay leaves, reserved bacon, and season with salt and pepper.
- Cook on low for 6-8 hours, or high for 3-4. Stir and mush the beans against the sides of the pot a few times during cooking process.
- Check for seasoning throughout cooking process.
- If beans seem too dry at any point, add more broth or water.
- Serve over a fluffy bowl of rice and add hot sauce or cajun seasoned salt to taste.