Slow Cooker Beans and Rice Recipe
This rice and beans crock pot recipe is a simple, hearty dish that works as either a side dish or a full main course. It’s filled with chicken sausage, red beans, and veggies in a tasty sauce that tastes amazing over rice with your favorite fixings.
Servings: 8 people
Calories: 296kcal
Ingredients
- 1 medium yellow onion diced
- 1 medium red bell pepper diced
- 1 cup celery diced
- 1 pound Andouille chicken sausage cut into slices
- 3 15-ounce cans red beans drained and rinsed
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon hot sauce
- 1/2 teaspoon dried thyme
- 3 teaspoons garlic powder
- 2 large bay leaves
- 6 cups chicken broth
- 6 cups cooked rice
Instructions
- In a slow cooker, add the onion, red bell pepper, celery, sliced chicken sausage, beans, salt, pepper, hot sauce, thyme, garlic powder, bay leaves, and chicken broth. Cover and cook on low for about 3-4 hours, or until the onions are tender.
- Once cooked, remove the bay leaves and add more salt and pepper to taste if desired.
- To serve, add about 1/2 cup of your favorite cooked rice to each bowl and top with the beans and sausage. Enjoy!
Notes
Storing leftovers: allow beans to cool to room temperature, then store in an airtight container in the fridge for up to 3 days, or in the freezer for up to 2 months. Thaw in the fridge overnight.
Reheating: transfer beans to a saucepot and add a splash of water. Heat over medium, stirring occasionally, until the beans are warmed through.
Nutrition
Calories: 296kcal | Carbohydrates: 41g | Protein: 14g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Cholesterol: 44mg | Sodium: 1553mg | Potassium: 181mg | Fiber: 1g | Sugar: 3g | Vitamin A: 742IU | Vitamin C: 22mg | Calcium: 33mg | Iron: 1mg