Mini Slow Cooker Red Beans and Rice
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Red kidney beans and smoked sausage cooked in a small slow cooker and served over rice. The beans are boiled first for safety.
Ingredients
- ½ cup dry red kidney beans (about 3 ounces)
- 1 cup sliced smoked sausage (approximately 4½ ounces)
- 1 chopped celery stalk
- ½ cup chopped onion
- ¼ cup diced green bell pepper
- 2 minced garlic cloves
- ½ teaspoon Creole seasoning
- ¼ teaspoon hot sauce
- ⅛ teaspoon dried thyme
- 1 cup low-sodium chicken broth
- 1 tablespoon salted butter
Serve with
- 1 cup cooked rice
Equipment
- saucepan
- cutting board
- chef’s knife
Directions
- Pick through the beans and rinse them. Cover with water by 2 inches and soak overnight. Drain and rinse.
- Put the soaked beans in a saucepan with fresh water. Bring to a full rolling boil and boil for at least 10 minutes. Drain and throw away the water.
- Put the boiled beans in a 1½-quart slow cooker with the sausage, celery, onion, pepper, garlic, Creole seasoning, hot sauce, thyme, and broth.
- Cover and cook on HIGH for 4 to 5 hours, until the beans are completely tender.
- Stir in the butter. Mash a spoonful of beans against the side if you want it thicker. Serve hot over the cooked rice.
Notes
Always boil kidney beans first. Never put raw or only soaked kidney beans straight into a slow cooker.
Nutrition
Serving: 794g | Calories: 903kcal | Carbohydrates: 80g | Protein: 34g | Fat: 51g | Saturated Fat: 20g | Trans Fat: 0.8g | Cholesterol: 109mg | Sodium: 1478mg | Potassium: 1418mg | Fiber: 8.8g | Sugar: 6.5g | Vitamin A: 681IU | Vitamin C: 40mg | Calcium: 145mg | Iron: 5.1mg
Nutrition is an estimate per serving from USDA FoodData Central, for the whole recipe (1 serving); ½ cup dry red kidney beans counted as canned kidney beans, drained (one can 255 g), ¼ teaspoon hot sauce counted as hot pepper sauce, cooked rice counted as cooked white rice. Brands and portions vary, so use it only as an approximation.