Rating: 2.5 stars
5 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 3

Red beans and rice is a classic Creole combination. This just-spicy-enough recipe comes together in the slow cooker after just 25 minutes of prep work.

Source: Better Homes and Gardens


Credit: Blaine Moats

Recipe Summary

25 mins
11 hrs
1 hr
12 hrs 25 mins


Ingredient Checklist


Instructions Checklist
  • 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.

  • In a 6-quart slow cooker combine beans, the 5 cups water, the onions, mushrooms, garlic, and Creole seasoning.

  • 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.

  • If using low-heat setting, turn to high-heat setting. Stir in tomatoes, uncooked rice, and sweet peppers. Cover and cook for 30 minutes more. If desired, pass bottled hot pepper sauce.

For easy cleanup:

Line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your dish is finished cooking, spoon the food out of your slow cooker and simply dispose of the liner. Do not lift or transport the disposable liner with food inside.

Nutrition Facts

269 calories; fat 1g; carbohydrates 53g; insoluble fiber 11g; sugars 5g; protein 14g; vitamin a 121.1IU; vitamin c 29.2mg; thiamin 0.4mg; riboflavin 0.2mg; niacin equivalents 2.1mg; vitamin b6 0.3mg; folate 223.8mcg; sodium 886mg; potassium 951mg; calcium 67mg; iron 4.4mg.