Go Back
–+ servings
tan rimmed dinner plate of red bean mixture with rice and silver fork, with another plate, green onions, and black slow cooker in background
Print

Slow Cooker Red Beans and Rice

Slow cooker red beans and rice is a hearty, savory meal that feeds a crowd! Canned beans make the prep convenient while the slow cooker delivers authentic Southern flavor. With just a hint of smoky spice, the red beans are richly flavored, and the leftovers are just as excellent!
Course Main Course
Cuisine American, Creole
Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes
Servings 6
Calories 45kcal
Author Jennifer Draper

Equipment

  • Slow Cooker

Ingredients

  • 2 15 oz cans red kidney beans drained and rinsed
  • 1 14 oz can fire-roasted diced tomatoes (optional, for extra flavor)
  • 1 green bell pepper diced
  • 1 small onion diced
  • 2 celery stalks diced
  • 2 –3 cloves garlic minced
  • 1 tsp smoked paprika
  • 1 tsp dried thyme
  • 1 tsp dried oregano
  • ½ tsp cayenne pepper optional for heat
  • 1 tsp salt adjust to taste
  • ½ tsp black pepper
  • 1 cup chicken broth
  • 1 tbsp olive oil or butter
  • Cooked white rice for serving
  • Optional toppings: green onions hot sauce, shredded cheese

Instructions

  • Add all ingredients (except rice and toppings) to a 4-6 quart slow cooker and stir well.
  • Cover and cook on low for 5-6 hours or high for 2-3 hours until the veggies are tender.
  • Before serving, mash a cup of the beans in the slow cooker and stir to thicken the mixture.
  • Taste and adjust the seasoning if needed.
  • Serve over rice with your favorite toppings.

Notes

  • Store leftovers in the fridge for up to 4 days, or freeze beans for up to 3 months. Thaw overnight in the fridge before reheating.
  • Reheat on the stovetop or in the microwave. Add a splash of broth or water if the beans are too thick after refrigeration.
  • Mash 1 cup of beans and stir them back into the slow cooker to create a thicker, creamier texture.
  • Adjust seasoning to taste after cooking.

Nutrition

Calories: 45kcal | Carbohydrates: 5g | Protein: 1g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Sodium: 413mg | Potassium: 154mg | Fiber: 1g | Sugar: 2g | Vitamin A: 381IU | Vitamin C: 18mg | Calcium: 26mg | Iron: 1mg