Red beans and rice is a classic Southern dish that was designed to simmer away untended while housewives were busy with laundry. It’s usually made with ham hocks or bones, but since I’ve never seen either of these at my local grocery store, I use regular fully cooked ham along with andouille sausage.
The beans are the star of this dish. Some versions of this dish involve little more in the way of vegetables than celery and onions, but I’ve sneaked in a few extras because slow-cooked in meaty juices is the most painless way eat your veggies.
Slow Cooker Red Beans and Rice With Sausage
6
10 minutes
6 hours
6 hours, 10 minutes
1 pound andouille sausage, sliced ½-inch thick
1 cup diced ham
2 16-ounce cans red beans (we use kidney beans)
3 stalks celery, thinly sliced
2 green bell peppers, small diced
1 cup diced onion
5 green onions, thinly sliced
8 cups low-sodium chicken stock
1 teaspoon smoked paprika
1 teaspoon dried oregano
2 bay leaves
¼ teaspoon cayenne pepper
1½ teaspoons salt
6 cups cooked rice
Place all ingredients from sausage through salt in a 6-quart slow cooker. Mix well.
Cook on low for 6 hours or on high for 4 hours.
Serve over rice, topped with a sprinkle of extra green onions.
Pro tip: If you'd like to kick up the heat, stir in a teaspoon of vinegar-based hot sauce when you add the salt. In addition to adding spiciness, the acid will give this hearty dish a bit of brightness.
Note: All slow cookers are a little bit different in temperature and calibration. This recipe was tested in Cooktop Cove's Test Kitchen using this slow cooker, which is available for purchase here. Disclosure: This post contains affiliate links, which help support our website. 