Slow Cooker Red Beans and Rice
Packed with kielbasa sausage, fresh vegetables, and traditional Creole seasonings - this is a one-pot meal that everyone is sure to enjoy.
Servings: 6
Ingredients
- 1 lb dried small red beans (not kidney beans) No need to presoak the beans
- 1 yellow onion diced
- 1 green bell pepper diced
- 1 celery rib diced
- 24 oz. polska kiełbasa sausage sliced
- 3 cups chicken broth
- 2 cups water
- 1 tsp. onion powder
- 1 tsp. garlic powder
- 1 Tbsp. creole seasoning (I use Tony Chachere's creole seasoning)
- 2 bay leaves
Instructions
- Chop and prepare all ingredients and add to a 6 quart (or bigger) slow cooker.
- Give a stir, then cover and cook on HIGH for 6-7 Hours.
- In the last 2 hours of cooking, stir the beans intermittently, it will help them to cream up.
- Serve over white rice.
Video
Notes
Why can't kidney beans be used in a crockpot?
Do not use kidney beans - There has been some research that kidney beans have a toxin in them called phytohaemagglutinin. And since the slow cooker doesn't come to a full boil, that toxin may not be cooked out completely. Instead, use small red beans in the slow cooker.
Nutrition
Calories: 648kcal | Carbohydrates: 52g | Protein: 34g | Fat: 34g | Saturated Fat: 12g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 15g | Cholesterol: 82mg | Sodium: 1445mg | Potassium: 1407mg | Fiber: 12g | Sugar: 3g | Vitamin A: 428IU | Vitamin C: 23mg | Calcium: 93mg | Iron: 7mg
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