Enjoy Southern comfort in a bowl with this easy slow-cooker meal.
I admit that when I think about rice and beans, I usually enjoy a bowl of black beans. If you asked me a few months ago how many times I’ve had red beans, I could probably have counted them on one hand. Not so anymore. All that changed the first time I tried this recipe for slow-cooker red beans and rice. I wanted to try a bean dish that I had never made before, and this one looked so flavorful that I had to try it.
I’m glad I did. I’ve made it twice so far, once with smoked turkey sausage and once with smoked beef sausage. You could also use pork sausage in this recipe; make sure that whatever sausage you use is smoked, because you want that nice smoky flavor to permeate into the beans. I also like to use a mixture of green bell pepper and red, orange, or yellow bell pepper for added sweetness. I’m not a big fan of green bell peppers, so I often switch it up a bit.
The Creole seasoning with the four cloves of garlic imparts so much flavor into this dish, especially when you consider that it slow cooks for hours. Creole seasoning contains a variety of spices and herbs, and while it has cayenne pepper, it is not as much as you find in Cajun seasoning. Now, if you like a spicier dish, you can substitute Cajun seasoning for the Creole seasoning. You can also use vegetable broth in this dish, and if you are watching your salt intake, both low-sodium chicken and vegetable broth options are fine.
Is it safe to reheat rice?
This is a question I get often. Many of the recipes on FFF contain rice, and proper storing and reheating are crucial. I’ve decided this is the perfect recipe to share essential tips about handling rice, as it is a key component of this dish. Improperly cooled, stored, and reheated rice can put you at risk of the Bacillus cereus bacteria, which can cause food poisoning. Here are pointers to follow for proper rice handling:
- Rice needs to reach a high temperature (over 165°F) when cooking and reheating. Bacteria proliferate between 40°F and 140°F, which puts room temperatures in the danger zone.
- Guidelines for refrigerating most foods are within two hours of cooking. If food sits at room temperature longer than two hours, discard it. Leftovers sitting out at a temperature higher than room temperature should be discarded after one hour. (Think summer barbecues and picnics.)
- Store cooked rice and other foods at 40°F or below in an airtight container. Check your refrigerator’s temperature with a thermometer.
- You can microwave, steam, or stir-fry leftover rice once, but it must reach a temperature of 165°F throughout. Check the temperature in numerous locations to ensure safety. Never leave reheated rice on the counter. It must be consumed at once, and it should never be reheated more than once.
How do I store leftovers?
Leftover slow-cooker red beans and rice should be cooled to room temperature for around 20 minutes, then stored in an airtight container in the fridge. They will keep for up to 3 days. You can also place them in individual freezer containers or zippered bags and freeze them for up to 3 months. Defrost them overnight in the refrigerator and reheat them in the microwave or on the stovetop. Do not reheat your leftovers more than once.
Serving suggestions
Slow-cooker red beans and rice are the perfect accompaniment to a hearty meal of Shrimp Creole. The flavors complement one another beautifully, and you will truly feel like you are dining by the bayou. Add a side of Smashed Brussels Sprouts, this Beet Greens Recipe, or this Collard Greens Recipe for a taste of the South. Whatever you do, don’t forget to make this Honey Cornbread Recipe to complete your meal.
Ingredients
- 1 pound dried red beans
- 1 pound smoked sausage, sliced
- 1 green bell pepper, diced
- 2 celery stalks, diced
- 1 medium onion, diced
- 4 cloves garlic, minced
- 1 1/2 tablespoons Creole seasoning
- 2 cups water
- 5 cups chicken broth
- Cooked rice, for serving
Instructions
- Place dried red beans in a strainer and rinse well under cool water. Optional: Soak the beans overnight to help them cook faster.
- In your slow cooker, add the rinsed beans, sliced smoked sausage, diced green bell pepper, diced celery, diced onion, minced garlic, and Creole seasoning. Pour in the water and chicken broth, then stir gently to combine.
- Cover and cook on high for 6 hours. After 5-6 hours, remove the lid and use a potato masher to mash some of the beans into a creamy texture. Replace the lid and cook for an additional hour.
- Ladle the red beans and sausage mixture over a bowl of hot cooked rice. Adjust salt and pepper to taste before serving.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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