Sadly, during the year I lived in south Lousiana after college, I didn’t develop a taste for the ever-popular red beans and rice or gumbo. Now, jambalaya? That’s a different story. I had a standing jambalaya appointment every Monday at the most divine little lunch place. But since leaving south Louisiana, my liking for red beans and rice emerged. Ever so often, I am struck with a tremendous craving. Today was one of those days.
Several years ago, I clipped a recipe for red beans and rice from one of my recipe magazines and placed it in my recipe binder. Unfortunately, I cannot recall which magazine it was to give it proper credit. I would guess it was probably Taste of Home. I like it because it uses canned beans and is basically a dump and wait recipe. I have since modified the recipe and am sharing it here. Some people turn their noses at canned beans. For those of you who don’t, give this version a shot. I won’t claim mine is a true Louisiana red beans and rice recipe as I have heard that authentic versions of Louisiana red beans and rice often do not include broths, bay leaves, or kidney beans. There is definitely a healthy dose of spice to this concoction. If you don’t like heat lingering in your mouth, turn down the spices a notch or two.
Slow Cooker Red Beans and Rice
Aside from chopping the sausage and the veggies, this is a quick prep recipe. If you keep chopped veggies on hand in your freezer, like I do, prep is even more of a breeze. For the sausage, I always use Hillshire Farm beef sausage, but most other types of sausage would likely work just fine. Personally, I do not stray from this brand and type as I am very finicky about sausage.
The last thirty minutes or so of cook time, I prepare the rice, using whatever kind of rice I have on hand. I have used regular white rice, minute rice, etc. But it is almost always Riceland Rice. I mean, I’m an Arkansas girl! How could I not support the rice grown right here in my home state?
After discarding the bay leaves, I serve the bean mixture with the cooked rice. This recipe makes about 8 servings. A hot and simple meal does wonders for the soul sometimes!
- 4 cans of drained kidney beans, two dark red and two light red
- 1 package of Hillshire Farm beef sausage link, diced into bite-sized pieces
- 3/4 cup onion, chopped
- 3/4 cup green bell peppers, chopped
- 1/2 cup red peppers, chopped
- 1 can diced tomatoes, undrained
- 1 cup broth (chicken, beef or vegetable.)
- 2-3 tsp cayenne pepper
- 2 tsp salt
- 2 tsp black pepper
- 2 tsp garlic powder or crushed garlic
- 2 tsp Cajun seasoning
- 1 or 2 bay leaves
- Pot of cooked rice
- Add all ingredients except for rice into a larger-sized slow cooker. Make sure to place the bay leaf or bay leaves on the very top.
- Cook on low for 8-9 hours.
- Remove bay leaves before serving.
- Serve with cooked rice.
Linking up this yummy slow cooker red beans and rice to these link ups: