Slow Cooker Red Beans and Rice

One of the first things we learned after moving to Louisiana was that red beans and rice isn't just another dinner. It's a tradition.

Around here, Mondays belong to red beans.

Like so many people moving to a new place, we wanted to embrace the local traditions. Blake volunteered to make our first pot, which quickly turned into a Louisiana learning experience.

It started at the grocery store.

Standing in front of an entire section of dried beans, he realized there were far more options than we'd ever seen before.

Before long, he was chatting with the cashier about which beans to buy, whether they should be soaked overnight, what kind of sausage to use, and everyone's favorite way to cook them.

Armed with local advice and a bag of Camellia Red Kidney Beans, Blake came home ready to make the perfect pot.

Unfortunately...

Blake got distracted.

Somewhere along the way, every bit of liquid cooked away, and the beans ended up just a little... well... crispy. Let's just say that first batch wasn't exactly blog-worthy.

Thankfully, we didn't give up.

These days we let the slow cooker do the work while we're at the office. The beans simmer low and slow all day, filling the house with the smell of smoked sausage, garlic, onions, and spices. By dinnertime, all that's left to do is cook some rice.

Is this the only way to make red beans and rice? Absolutely not.

But it's the version that works in our kitchen, and sometimes those are the very best recipes to share.

Before we get to the recipe, I have one more confession.

If you're from Louisiana, you will notice one big difference.

Most traditional red beans and rice recipes start with the "holy trinity" of Cajun and Creole cooking: onion, celery, and green bell pepper.

My version starts with onion and red bell pepper instead.

Why? Because if you know me, you know how much I hate celery. Not just a little. I really, really, really hate celery.

I don't feel quite as strongly about green bell peppers, but given the choice I'll reach for a red, orange, or yellow bell pepper every time.

The red bell pepper adds a little sweetness that we love, and leaving out the celery means this is a recipe our family will happily eat.

One thing I've learned since moving to Louisiana is that food traditions are worth celebrating. This recipe isn't meant to replace anyone's grandmother's red beans. It's simply the version that has become part of our kitchen, and I hope it finds a place in yours, too.

Slow Cooker Red Beans and Rice
A hearty, slow cooker version of Louisiana's Monday tradition, made with smoked sausage, creamy red beans, and one very intentional substitution for the holy trinity.

Soak the Beans (The Night Before)

• 1 pound dried Camellia Red Kidney Beans
• Rinse and sort the beans, removing any debris.
• Place in a large bowl and cover with several inches of cold water.
• Soak overnight, 8 to 12 hours.

Ingredients

• 1 pound soaked red beans, drained and rinsed
• 1 pound smoked sausage, sliced
• 1 medium onion, diced
• 1 red bell pepper, diced
• 4 cloves garlic, minced
• 6 cups chicken broth
• 2 bay leaves
• 1 teaspoon smoked paprika
• 1 teaspoon dried thyme
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• ½ teaspoon black pepper
• ¼ to ½ teaspoon cayenne pepper (optional)
• Salt, to taste
• Cooked white rice
• Sliced green onions for garnish (optional)

Instructions

1. Add the soaked beans, smoked sausage, onion, red bell pepper, garlic, chicken broth, bay leaves, and seasonings to your slow cooker.
2. Stir everything together.
3. Cook on LOW for 8 to 10 hours, until the beans are tender.
4. About an hour before serving, mash 1 to 2 cups of the beans against the side of the slow cooker and stir them back into the pot. This gives the beans their rich, creamy texture.
5. Taste and adjust the seasoning. Add salt if needed.
6. Remove the bay leaves.
7. Serve over hot white rice and garnish with sliced green onions if desired.

Tips

• If the beans become thicker than you'd like, stir in a little extra chicken broth.
• Leftovers taste even better the next day.
• This recipe freezes beautifully, making it perfect for busy weeknights.

Have you discovered a local food tradition after moving somewhere new?
I'd love to hear about it in the comments. After all, some of the best recipes come with the best stories.

We'd love to hear your favorite family tradition or your own twist on a classic recipe in the comments below.