Red beans and rice is a Monday tradition in many kitchens, and the slow cooker keeps it hands-off. This slow cooker red beans and rice simmers soaked beans with onion, green pepper, and garlic until they are creamy enough to spoon over rice.
Perfect for busy weeknights or meal prep, this recipe requires minimal hands-on time and delivers a satisfying, comforting dish that can be enjoyed by the whole family.
Easy Slow Cooker Red Beans and Rice
This recipe features red beans simmered with onions, bell peppers, and spices, served over fluffy rice. The slow cooking process enhances the flavors and creates a creamy texture. It takes about 6-8 hours to cook and serves 6 people.
Ingredients
- 1 pound dried red beans, rinsed and soaked overnight
- 1 medium onion, chopped
- 1 green bell pepper, chopped
- 2 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper (adjust to taste)
- 1 bay leaf
- Salt and pepper to taste
- 3 cups cooked white rice
- Chopped green onions for garnish (optional)
Instructions
- Prep the Beans: After soaking the beans overnight, drain and rinse them.
- Combine Ingredients: In the slow cooker, add the soaked beans, chopped onion, bell pepper, garlic, broth, oregano, smoked paprika, cayenne pepper, bay leaf, salt, and pepper.
- Cook: Cover and cook on low for 6-8 hours or until the beans are tender.
- Serve: Remove the bay leaf before serving. Serve the red beans over cooked rice and garnish with chopped green onions if desired.
Cook and Prep Times
- Prep Time: 15 minutes
- Cook Time: 6-8 hours
- Total Time: 6 hours 15 minutes
Nutrition Information
- Servings: 6 servings
- Calories: 320kcal
- Fat: 1g
- Protein: 15g
- Carbohydrates: 60g
I stir the pot once or twice, then ladle it over plain rice with hot sauce nearby. It tastes even better the second day, once the beans have had time to soak up the broth.
