Can Crockpot Red Beans and Rice be made without sausage?

Yes you can omit the sausage and add extra beans plus smoked paprika for a hearty vegetarian style version.

How do I thicken Crockpot Red Beans and Rice?

Mash about one cup of softened beans and stir them back into the slow cooker until the broth turns creamy.

Can Crockpot Red Beans and Rice be frozen?

Yes freeze the beans separately from the rice for up to three months and thaw them overnight before reheating.

Is Crockpot Red Beans and Rice spicy?

The recipe has gentle heat from Creole seasoning though you can reduce it or add cayenne for more spice.

Crockpot Red Beans and Rice

Name: Crockpot Red Beans and Rice
Prep time: 15 min
Cook time: 6 h
Total time: 6 h 15 min
Cuisine: Creole
Ingredients: 14 ounces Andouille sausage; 3 cans or 15 ounces each Canned red kidney beans; 1 medium Yellow onion; 1 medium Green bell pepper; 2 stalks Celery; 4 cloves Garlic; 3 cups Low sodium chicken broth; 2 tablespoons Tomato paste; 2 teaspoons Creole seasoning; 1 teaspoon Dried thyme; 1 teaspoon Smoked paprika; 2 Bay leaves; 1 half teaspoon Black pepper; 1 and 1 half cups dry Long grain white rice; 3 cups Water; 3 Green onions; 2 tablespoons Fresh parsley

Description

Crockpot Red Beans and Rice is an easy comfort food favorite with smoky sausage and tender beans plus fluffy rice. This quick prep and simple slow cooker method creates the best healthy dinner ideas for a busy weeknight dinner or relaxed meal prep. It also travels well for a potluck or holiday party while bold Creole flavor and hearty texture make every bowl satisfying without complicated work. Serve it for brunch or freeze extra portions for fast lunches.

Ingredients

14 ounces Andouille sausage
3 cans or 15 ounces each Canned red kidney beans
1 medium Yellow onion
1 medium Green bell pepper
2 stalks Celery
4 cloves Garlic
3 cups Low sodium chicken broth
2 tablespoons Tomato paste
2 teaspoons Creole seasoning
1 teaspoon Dried thyme
1 teaspoon Smoked paprika
2 Bay leaves
1 half teaspoon Black pepper
1 and 1 half cups dry Long grain white rice
3 cups Water
3 Green onions
2 tablespoons Fresh parsley

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Instructions

Cut the fourteen ounces of sausage into uneven rounds and dice the onion and green bell pepper into irregular pieces. Chop the two celery stalks and mince the four garlic cloves. The ingredients should now have varied sizes and natural edges so they soften at slightly different rates and create a homemade texture.
Transfer the three cans of rinsed beans and the sliced sausage and all chopped vegetables into the slow cooker. Pour the three cups of broth over the mixture and add the tomato paste and seasonings. Fold everything together until the tomato paste streaks through the liquid and the sausage and vegetables shift into a loose uneven layer among the beans.
Cook the bean mixture until the onion and pepper and celery become tender and the sausage releases its smoky flavor. The broth will deepen from red to reddish brown while the beans become softer. Stir the mixture once near the end so the sausage rounds shift toward the center and the softened vegetables redistribute through the bubbling liquid.
Press a small portion of the softened beans against the side and fold them back into the liquid. The broken beans will blend into the broth and create a thicker creamy sauce. Remove the two bay leaves and stir gently so whole beans and sausage rounds remain visible among the mashed beans and thickened reddish brown liquid.
Combine the one and one half cups of rice with three cups of water and cook until the liquid is absorbed. The grains will expand and change from firm translucent pieces into tender opaque rice. Fluff the rice so the grains separate and shift into an uneven mound rather than staying compressed together.
Place one portion of fluffy rice in a bowl and spoon the thick red beans and sausage partly over the top. Leave some rice visible along one side so the textures remain distinct. Finish with unevenly scattered green onions and parsley. The final serving should show creamy sauce and whole tender beans and browned sausage edges with natural color variation.

Notes

Pro Tips:

Choose andouille sausage for the best smoky flavor or use another fully cooked sausage when you prefer milder heat.
Rinse the canned beans thoroughly so the finished sauce tastes fresh and thickens without excess salty canning liquid.
Mash only a small portion of the cooked beans since leaving most beans whole creates a hearty and varied texture.
Cook the rice near the end of the slow cooking time so it stays warm and fluffy when the beans are ready to serve.

Storage: Let the red beans and sausage cool before transferring them to airtight containers. Store the cooked rice in a separate container so it does not absorb too much sauce and become overly soft. Refrigerate both components for up to four days. Reheat the beans slowly until steaming and add a splash of broth or water when the sauce becomes thicker during storage. Freeze the cooled bean mixture in portion sized containers for up to three months. Freeze the rice separately or prepare a fresh batch when you plan to serve the thawed beans. Thaw frozen portions overnight in the refrigerator. Reheat until hot throughout and finish with fresh green onions or parsley to restore a bright flavor.

Prep Time: 15 minutes
Cook Time: 6 hours
Category: Dinner
Cuisine: Creole