Red Beans and Rice – Slow Cooker
If you have been following me for a while now, you know that New Orleans is on my bucket list for several reasons. Besides its music 🎵, people, history, etc., being a food blogger, it’s obvious that its cuisine is what attracts me the most.
Cajun and Creole are the predominant cuisines you’ll find on The Big Easy streets. With a beautiful blend of cultures, these two culinary styles have an interesting array of flavorful dishes. Oysters Rockefeller 🦪, Beignets, Maque Choux, Jambalaya, Gumbo and Shrimp Po’ Boy 🍤 to name just a few, are popular food staples.
Another dish that is a true tradition in Louisiana is Red Beans and Rice. Initially, this dish was served on Monday using the leftovers from the night before. With added ham and pork bones, it was slowly simmering while the women were washing clothes 👗👔🩳. Nowadays, it’s served with a side of sausage or pork chops.
When I was living in Port Credit, Ontario, a small borough in Mississauga just outside of Toronto, there was a restaurant that was serving Creole and Cajun food. After discovering this quaint little gem, I quickly became a regular. That’s where I tasted my first Red Beans and Rice. Oh my! It was so delicious 😋!
I started making it shortly after I moved in with David 10 years ago because I didn’t know any Creole or Cajun places in Vancouver. How does mine differ from the ones made in Louisiana? I’m sure there are some flavor nuances separating the two versions but I still think they are pretty close. Nonetheless, this is a lovely take on one of Creole’s traditional recipes. Traditionally this dish is cooked 👩🍳 on the stove but using a slow cooker is the method I prefer.
There are other things that I also do differently for this Red Beans and Rice recipe. First, I don’t use a ham shank in mine. Instead, I use smoked ham which makes it quite delicious as well as Andouille Sausages. When it comes to soaking beans overnight, I don’t do that for this recipe. Using a short cut, I boil them in water for 5 minutes ⏳ and then let them rest for 1 hour. Not only is it quicker but it also reduces flatulence plus it helps us to digest them as well. I’m not implying don’t soak them… it’s just another alternative method in case you forgot to do this step the night before which is my case most of the time.
When the rice is done, for a nice visual appearance, scoop the cooked rice into a ramekin. Making sure the ramekin is in tight contact with the bowl, flip it over. Tap it and voilà… There’s a little mound of rice in the center of the bowl and you can now scoop the red beans mixture around it.
This Red Beans and Rice slow cooker recipe is a great dish to serve anytime but especially today because it’s Mardi Gras 🧨🎉🎈! Although I still hope to visit New Orleans someday, in the meantime, I can just close my eyes while I’m savoring this delicious dish with some soft jazz playing in the background…
Bon Appétit! 🍽
Check out these other great slow cooker recipes…😀
– El Pollo Cinco de Mayo ~ Slow Cooker Mexican Chicken
– Slow Cooker Beef Stew
– Ultimate Slow Cooker Chili
– Slow Cooker BBQ Sloppy Joes
– Texas BBQ Slow Cooker Pulled Pork
– Slow Cooker Beef Barley Soup
and for more International recipes 🌎, click on this link… Recipe Category • International
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Red Beans and Rice - Slow Cooker
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Ingredients
RED BEANS
- 1 lb. dried red beans, rinsed
- 1/2 lb. andouille sausages, quartered and thinly sliced see Recipe
- 1/2 lb. smoked ham, diced
- 1 cup white onions, finely diced
- 1 cup celery ribs, finely diced tips & tricks
- 1/2 cup green peppers, finely diced
- 1/2 cup red peppers, finely diced
- 3 large cloves garlic, pressed
- 1 tbsp. chili powder
- 1/2 tbsp. Creole seasoning see Recipe
- 1/2 tbsp. brown sugar, such as demerara
- 1 tsp. smoked paprika
- 1 tsp. ground cumin
- 1/2 tsp. cayenne pepper
- 1/2 tsp. freshly ground black pepper (I always use mixed peppercorns), or more to taste
- 2 1/2 cups low-sodium chicken broth
- 2 1/2 cups low-sodium vegetable broth
- 2 large bay leaves
- 1/2 tsp. ground Himalayan sea salt, or to taste
RICE
- 2 1/2 cups water
- 1 cup long grain such as basmati, jasmine or American long-rice (washed and drained)
- 1 tbsp. butter tips & tricks
- 1 tbsp. green onions (green parts only), sliced
Directions
RED BEANS
- Place beans in a large bowl and cover with water; soak overnight. The next day, drain the beans and add them to the crock pot.
- If you forget to soak them overnight, rinse the beans well and discard any pebbles before placing them in a pot. Cover with cold water, about 2-inches from the top, and bring to a boil. Cook for 5 minutes and let them sit for 1 hour before draining well. Scoop up any foam on top and discard it.
- In the crock pot, add drained beans, andouille sausage, ham, onions, celery, peppers, garlic, chili powder, Creole seasoning, brown sugar, smoked paprika, cumin, cayenne pepper, freshly ground black pepper, and both broths. Stir well before adding bay leaves, push them down into the mixture.
- Set the temperature on “High” and cook for 7 hours.
- One hour before the cooking time is over, press about 50% of the beans mixture against the sides of the bowl to thicken the sauce using a wooden spoon or a potato masher. Before returning to cook for another hour, add salt and stir.
- After 7 hours, if the consistency is not thick enough, continue cooking for another hour with the lid up.
- About 30 minutes before the beans are ready, make the rice.
- When it's time to serve, place the cooked rice in the middle of a bowl, scoop the bean mixture around it and sprinkle with green onions. If desired, add a few drops of hot sauce.
RICE
- In a medium pot add water and bring it to a boil. Stir in rice and butter. Cover and reduce the heat to low; cook for 15 to 18 minutes or until the liquid is absorbed.
- Remove from the heat and let it stand, covered, for 5 minutes before fluffing up with a fork.
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