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Slow Cooker Cajun Red Beans and Rice

Slow Cooker Cajun Red Beans and Rice

This recipe is your shortcut to a comforting and delicious meal, perfect for busy weeknights when you crave something hearty and satisfying without the fuss.
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Prep Time 15 minutes
Cook Time 3 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Cajun, Creole, Louisiana
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups dried red kidney beans sorted and rinsed
  • 1 pound smoked sausage such as andouille or kielbasa, sliced into ½-inch rounds
  • 1 large yellow onion chopped
  • 1 green bell pepper chopped
  • 1 red bell pepper chopped
  • 4 cloves garlic minced
  • 1 (14.5 ounce) can diced tomatoes undrained
  • 4 cups low-sodium chicken broth or vegetable broth
  • 2 teaspoons Cajun seasoning adjust to your spice preference
  • 1 teaspoon dried thyme
  • ½ teaspoon smoked paprika
  • ¼ teaspoon cayenne pepper optional, for extra heat
  • salt and freshly ground black pepper to taste
  • 2 cups cooked white rice for serving
Optional garnishes
  • chopped fresh parsley
  • sliced green onions
  • hot sauce

Equipment

  • Slow Cooker
  • Saucepan

Method
 

  1. Begin by thoroughly sorting your dried red kidney beans to remove any small stones or debris. Rinse them under cold running water until the water runs clear. There's no need to pre-soak these beans when using a slow cooker, making this recipe exceptionally convenient.
    2 cups dried red kidney beans
  2. In your slow cooker insert, combine the rinsed red kidney beans, sliced smoked sausage, chopped yellow onion, chopped green bell pepper, and chopped red bell pepper.
    2 cups dried red kidney beans, 1 pound smoked sausage, 1 large yellow onion, 1 green bell pepper, 1 red bell pepper
  3. Sprinkle the minced garlic evenly over the bean and vegetable mixture. Next, add the undrained can of diced tomatoes, four cups of low-sodium chicken broth or vegetable broth, two teaspoons of Cajun seasoning, one teaspoon of dried thyme, and half a teaspoon of smoked paprika. If you enjoy a bit of extra heat, stir in a quarter teaspoon of cayenne pepper now.
    4 cloves garlic, 1 (14.5 ounce) can diced tomatoes, 4 cups low-sodium chicken broth or vegetable broth, 2 teaspoons Cajun seasoning, 1 teaspoon dried thyme, ½ teaspoon smoked paprika, ¼ teaspoon cayenne pepper
  4. Season generously with salt and freshly ground black pepper. Remember that the smoked sausage will also contribute saltiness, so it’s best to season lightly at this stage and adjust more towards the end of cooking. Give all the ingredients a thorough stir to ensure everything is well combined and the seasonings are evenly distributed.
    salt and freshly ground black pepper
  5. Cover the slow cooker and cook on the "low" setting for 6-8 hours, or on the "high" setting for 3-4 hours. The beans should be tender and the flavors should have melded beautifully by the end of the cooking time.
  6. Once cooked, stir the red beans and rice. Taste and adjust the seasoning as needed, adding more salt, pepper, or Cajun seasoning if desired. If the mixture seems too thick, you can stir in a little more broth or water to reach your desired consistency.
    salt and freshly ground black pepper, 2 teaspoons Cajun seasoning
  7. To serve, ladle the hot Slow Cooker Cajun Red Beans and Rice over mounds of freshly cooked white rice. Garnish with your favorite toppings, such as chopped fresh parsley, sliced green onions, or a dash of your favorite hot sauce for an extra kick.
    2 cups cooked white rice, chopped fresh parsley, sliced green onions, hot sauce

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat on the stove or in the microwave, adding a splash of liquid. Can be frozen for 2-3 months.