Cajun Red Beans and Rice
A hearty and comforting slow cooker dish featuring creamy red beans and smoky sausage, perfect for meal prep or a cozy family dinner.
Ingredients
Main Ingredients
- 1 pound dried red beans, rinsed and picked over Soaking overnight is preferred for creaminess.
- 12 to 14 ounces andouille or smoked sausage, sliced Brown in a skillet for added flavor.
- 1 large yellow onion, diced
- 1 green bell pepper, diced
- 2 stalks celery, diced
- 3 to 4 cloves garlic, minced
- 2 to 3 teaspoons Cajun seasoning, to taste Adjust for desired spice level.
- 1 teaspoon dried thyme
- 2 leaves bay leaves
- 4 to 5 cups low sodium chicken or vegetable broth
- 1 tablespoon tomato paste or 1 small can diced tomatoes, optional Adds a richer base.
- to taste Salt and black pepper
- Cooked white rice or brown rice for serving
- Chopped green onions and a splash of hot sauce for topping
Instructions
Preparation
- Soak the beans if you have time. Overnight soaking gives the creamiest texture. Quick soak works too, otherwise, they will still soften in the slow cooker; just allow the full cook time.
- Brown the sausage in a skillet for 3 to 4 minutes to get some color. This step builds flavor, but can be skipped in a pinch.
- Add beans, sausage, onion, bell pepper, celery, garlic, Cajun seasoning, thyme, bay leaves, and broth to the slow cooker. Add tomato paste or tomatoes if you like a slightly richer base.
Cooking
- Cook on low for 7 to 8 hours or on high for 4 to 5 hours, until beans are tender and creamy when pressed.
- Thicken if desired by stirring and smashing a scoop of beans against the side to release starch. Let it bubble for an additional 10 to 15 minutes.
- Season to taste with salt, pepper, and a dash of hot sauce. Serve over warm rice and top with green onions.
Notes
If using canned beans, substitute three 15-ounce cans, drained and rinsed. Reduce broth to 2 to 2.5 cups and cook on low for 2 to 3 hours. For a vegetarian option, skip the sausage and use vegetable broth, adding liquid smoke for flavor.