Slow Cooker Red Beans and Rice recipe

All Recipes Side Dish Beans and Peas

Ingredients

6 cups water
1 (16 ounce) package dry kidney beans
12 ounces smoked sausage, sliced
1 onion, chopped
1 green bell pepper, chopped
1 stalk celery, chopped, or to taste
2 cloves garlic, minced, or to taste
1 bay leaf
salt and pepper to taste

Nutrition Info

370.6 calories
carbohydrate: 39 g
cholesterol: 28.9 mg
fat: 14.2 g
fiber: 9.3 g
protein: 22.6 g
saturatedFat: 4.9 g
servingSize: -
sodium: 675.6 mg
sugar: 3.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Combine water, kidney beans, sausage, onion, green bell pepper, celery, garlic, and bay leaf in the bowl of a slow cooker and stir to combine. Set slow cooker to Low and cook for at least 8 hours. Remove bay leaf and discard. Season with salt and ground black pepper to taste.

Recipe Yield

8 servings

Recipe Note

Born and raised in Louisiana, this is a Monday staple. Red kidney beans slow cooked with smoked sausage served over rice with cornbread on the side. Yum!

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