Red Beans Creole

Why wait for Mardi Gras to enjoy red beans and rice? Bring it to your table often with this easy slow cooker recipe that brims with the bold flavors of the classic New Orleans specialty.

18 users rated this recipe an average rating of 3.0
  • Makes: 4 servings
  • Prep: 25 mins
  • Cook: 11 hrs to 13 hrs (low) or 5.5-6.5 hours (high)
  • Stand: 1 hr
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Red Beans Creole
3 1/2
cups dry red beans (1-1/2 pounds), rinsed and drained
cups water
cups chopped onion (3 large)
4 ounce cans (drained weight) sliced mushrooms, drained
cloves garlic, minced
tablespoons Creole seasoning
14 1/2 ounce can diced tomatoes with basil, garlic, and oregano
cups instant brown rice
medium green sweet peppers, cut into strips
Bottled hot pepper sauce (optional)
  1. Place beans in a large saucepan. Add enough water to cover beans by 2 inches. Bring to boiling; reduce heat. Simmer, uncovered, for 10 minutes. Remove from heat. Cover and let stand for 1 hour. Drain and rinse beans.
  2. In a 3-1/2- or 4-quart slow cooker, combine beans, the 5 cups water, the onion, mushrooms, garlic, and Creole seasoning.
  3. Cover and cook on low-heat setting for 11 to 13 hours or on high-heat setting for 5-1/2 to 6-1/2 hours.
  4. If using low-heat setting, turn to high-heat setting. Stir in undrained tomatoes, uncooked rice, and sweet peppers. Cover and cook for 30 minutes more. If desired, pass bottled hot pepper sauce. Makes 4 or 5 servings.
Nutrition Facts (Red Beans Creole)
    Per serving:
  • 415 kcal cal.,
  • 2 g fat
  • (0 g sat. fat,
  • 0 mg chol.,
  • 541 mg sodium,
  • 81 g carb.,
  • 16 g fiber,
  • 23 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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