Saturday, August 18, 2012

CROCK POT RED BEANS AND RICE

Red Beans and Rice is considered a complete meal if you live in the South!  Technically, I guess it should be called Sausage and Red Beans over Rice...but oh well!  Let me tell you though...this recipe is packed full of awesome flavor and because of the beans and sausage, it is very filling.  You can make a big pot of these beans and have left-overs which is awesome and I actually think it is better the second day.  I made them last week for a family that was going through a very difficult time.  I decided to make a recipe and a half.  I brought the equivalent of a recipe over to the family and then I kept the extra half of a recipe for a quick meal for my family that night.  It is a great recipe to throw in the crock pot in the morning and voila, you have a meal that afternoon!  Your house will smell amazing!  It is my idea of a perfect meal...some to eat and enough to share!  


CROCK POT RED BEANS AND RICE

1 pound red beans
7 cups water
1 green bell pepper, chopped
1 medium onion, chopped
3 celery stalks, chopped
3 garlic cloves, chopped or minced
2 cans Campbell's chicken broth
1-1/2 pounds sausage (I used Richards)
2 tablespoons Creole Seasoning (I use Tony's)
Hot cooked rice
Southern Living, November 1997 (slightly adapted)



Sort your beans taking out the halves or pieces and check for small rocks or pebbles.

Rinse the beans thoroughly and pour into crock pot.

Add water and chicken broth to beans.

Add your chopped vegetables.

Note:  I love that I can buy garlic that has already been peeled.  That takes so long and this just makes cooking faster and easier (and you know how I feel about easier!)

Slice the sausage into bite size pieces.

You can skip this step and put the sausage directly in the crock pot but I like to boil the sausage for about 5 minutes to remove some of the grease.
Add the sausage and the Creole Seasoning to the other ingredients in the crock pot

Cook for 7 hours on High Setting.

Put desired amount of rice in a bowl

Ladle in the beans and......


ENJOY!

105 comments:

Haley Chance said...

I can't wait to try this recipe out! We just got a crock pot two weeks ago, and I've been using it just about every day. I'll let you know how it goes. :) I love your blog by the way!

Anonymous said...

I am so excited to try this. Just wanted to make sure, you said cook on HIGH for 7 hours? Normally if I cook for 7-8 hours I cook it on low. I won't be home so I don't want it to dry out & stick or burn.

Little Magnolia Kitchen said...

Yep...it is 7 hours on high. But...since there is a possibility that you may be gone 8 hours, you just need to make sure there is enough liquid. You could easily add another can of chicken broth or water to the recipe. Also, you could cook the beans on low and then if they are not quite done when you get home, just kick up the temp. for a bit longer! Hope that helps! Let me know what you decide to do!

Little Magnolia Kitchen said...

Haley, thank you! That is awesome that you use your crock pot everyday! I would love it if you would share some of your recipes with me : )

Anonymous said...

How many adults should this serve?her

Little Magnolia Kitchen said...

I would safely say that you could feed 8 adults. Of course, that really depends on how much each adult can eat...I know there are some in my family that eat wayyyy more than the others! Not naming names...haha!

amber said...

I would like to make this to freeze, should I combine all the ingredients (except rice) before cooking then freeze, or cook first then freeze? Thanks.

Little Magnolia Kitchen said...

I do not have any experience with freezing this recipe so I cannot tell you with any certainty which one would be best. If you cook it first though, I don't know if there will be much to freeze...it smells divine and it is real hard not to dip up a big bowl! So I guess my vote would be to combine ingredients and freeze before cooking! Let me know what you decide to do!

Anonymous said...

What size can of chicken broth do you use?

Little Magnolia Kitchen said...

The chicken broth that I use is Campbell's Chicken Broth in a 10-1/2 ounce can.

Malorie May said...

Just tried your recipe tonight! Absolutely loved it. So much flavor! I posted this to my blog. :) Thanks!

http://sundaysandsophia.blogspot.com

Little Magnolia Kitchen said...

Hey Malorie May! Thanks so much for your sweet comment! You really made my day!

Nicki Moss said...

As a former HEB Partner, I love seeing all of those HEB Products! And for those who don't usually use the HEB branded items...THEY'RE AWESOME! I can't shop anywhere else because I use so many of them

Unknown said...

I agree with Nikki Moss!! HEB has AWESOME brand products & the prices are so much better than brand name, without skimping on quality! :) I am excited to try this recipe also! Thanks for posting it! :)

Anonymous said...

I'm definitely going to try this recipe it looks great! One note is that it looks a little soupy for traditional red beans. If it doesn't thicken as much as you like you can crush some of the beans to act as a thickening agent.

It's not supposed to be like stew but it should be a little less soup like.

Thanks for sharing!

Anonymous said...

Do you soak your beans before cooking them?

Little Magnolia Kitchen said...

This recipe does not require the beans to be soaked...thank goodness. Makes this recipe that much quicker and simpler!

Anonymous said...

I am planning on making this tomorrow night (Tuesday)! I need to double it so we have enough to feed our 15 volunteers. Do I need to cook it for any longer if I am doubling all the ingredients?

Little Magnolia Kitchen said...

The 7 hours should be long enough for a double recipe! I hope I didn't see this too late! It did not show up until today. You are so sweet to cook for your volunteers! Let me know how it goes!

Cindy Just said...

I'm not sure I can find that Creole Seasoning where I live. Any suggestions for what I can use instead?

Cindy Just said...

I'm not sure I can find that Creole Seasoning where I live. Any suggestions for what I can use instead?

Little Magnolia Kitchen said...

You could try Zatarains. I haven't used it but I would think it would be really tasty. Also, I use steak seasoning on just about everything. It doesn't have the kick but you could always add some cayenne for that! Because I haven't used another seasoning for this recipe, I would probably go a little lighter handed on the seasoning, tasting at the end and adjusting to your taste :)

Jennifer Cox said...

I also agree with Nicki Moss. I am an HEB fanatic! And yes all the HEB products are cheaper and better than regular brand name.
I have one question. Is it still okay to use regular kidney beans instead of small beans? I was at HEB yesterday and grabbed the wrong bag of beans.

Little Magnolia Kitchen said...

Hey Jennifer...kidney beans would be fine! Thanks for the comments : ) I like HEB because I can find a wonderful variety of produce and organic items. Also, my son is a vegetarian, so I like the fact that they have an extensive variety of frozen options for him, as well. And this HEB close to me is expanding...sooo excited about that!

Anonymous said...

Made this today. Put everything on before I left for work can't wait to try & see how they turn out ! Hope the Hubby likes them Thanx for the awesome recipe !

Meghan said...

This is in the crock pot right now and smell scrumptuous! Can't wait for dinner!

Anonymous said...

Is it spicy?... wondering, cause I tried it with out the chicken broth and 3 Tbsp instead of 2 Tbsp of creole seasoning and it was too spicy for me. Would love to try yours if it's not spicy.

Kristen Lariviere said...

Question i bought the red beans in a can and cooked the sausage likw half way....do you think 5.5 hours on high will still b enough time...i got started kinda late lol

Kristen Lariviere said...

Would 5.5 hourz b ok if i bought the beans already cooked and cooked the sausage half way through

Little Magnolia Kitchen said...

@Kristen...I am so sorry I just saw your question. I hope it turned out for you. I personally would think that 5.5 hours would be too long. Uncooked, dry beans are what take the time to cook. I'm curious how they turned out...please let me know!

Little Magnolia Kitchen said...

@anonymous...no one I have ever served this to has complained about it being too spicy. We have a wide range of tastes, likes and dislikes in my family and truly this pleases everyone. When I make this to share with others I use the 2 tbsp of Tony's. If I were you, I would put the 2 tbsp. in the crock pot and then put the Tony's out for anyone else who likes a little more spice and/or salt.

Anonymous said...

I can't wait to try this! Is there a printable version on here somewhere that I am missing that isn't 16 pages long? Thanks!

Brandy G. said...

Making this today...its in my crock pot now...its a little too watery so I'm not sure how to thicken it up. My house smells wonderful though!!

Anonymous said...

What kind of sausage?

Little Magnolia Kitchen said...

So sorry everyone for not responding before now. I have an elderly parent that I have been attending to so I have been distracted lately but hopefully I can get back on track now. Okay, so as far as the 16 page book that you had to copy is concerned...I am going to work on figuring out you can just print the recipe and not all the pictures. If it is not thick enough, you could take some of the beans out and puree them and then add them back to the crock pot. It does have an amazing aroma! As far as the sausage goes, I like to use a sausage with garlic or green onions and usually a mixture of venison and beef or beef and pork. Most of the time I use a couple of different sausages, some spicy and some mild. It is entirely up to your tastebuds!

cara gurganus said...

This is in the Crockpot now, I cannot wait to see how it turns out!! I will comment again in a few hours to let you know how great we thought it was :)

Anonymous said...

I think we are soul mates!!! This is in the crock pot right now. I think I used too much chicken broth but it will cook out in time I am sure. I have the Zatarains as creole seasoning and it smells amazing. I read your bio and I am all over 70's music, it is happy music and the best to clean the house to!

Brent said...

This recipe was fantastic as I made it in my crockpot! Thanks for posting it.

Little Magnolia Kitchen said...

Great Brent! Glad you liked it! Thanks for visiting my blog! I'm always posting new ideas and recipes...hope you become a regular visitor!

Little Magnolia Kitchen said...

To my anonymous soul mate visitor (haha) who used Zatarains...I would love to know how it tasted and I bet others would be interested in knowing too! Thanks for taking the time to comment and please stop by my blog and check out all the new recipes and ideas!

Jessica LeBaron said...

Found your site via Pinterest and I am so very glad I did! I have been looking for a good recipe for red beans and rice for my husband (who spent some time in the south and loves them). I am so excited to try these!

I have also added you to my favorite blogs list! I would like to give you the Liebster award. You can come on over to my blog, funandfancyfoods.blogspot.com to check it out!

Jenny Sidwell said...

Just had this for lunch yesterday - REALLY yummy! I didn't have a bell pepper so I added kale for the last 45 minutes and it turned out great!

Anonymous said...

I made this for supper tonight and it's the best recipe I've gotten off the internet yet, and I've made quite a few! Thank you so much for sharing, it's definitely a keeper! I've already share the recipe with friends and family! :)

Little Magnolia Kitchen said...

@Jenny Sidwell and Anonymous...thank you! I hope you check out my entire blog. I have several recipes that I think y'all would love! They are all tried and true! If you sign up to be a member you will get automatic updates when I post a new recipe which is about twice a week now....hoping to increase that soon! Thanks again...I love the feedback!

Jennifer Smith said...

so I have this in the cockpot as we had unexpected visitors and needed a big meal:).. gotta say its only been in there about an hour and already smells so good.. only thing different is I didn't boil the sausage (used turkey smoked sausage) and I only have Zatarains!.. will be back tonight to let you know how it went!

Jennifer Smith said...

OMG.. this was soooooo good!!!.. I had homemade french bread with it and one bowl filled me up but I still wanted to get more!!.. going into my regular "cold weather" rotaion!!

Williesheia Johnson-Jackson said...

This was great, made it tonight.

Liz said...

This maybe a silly question but is your sausage the same as kielbasa?

Anonymous said...

This seems really easy and looks delicious. It's in my crock pot right now!! Let's hope this comes out as great as it looks! Thanks for posting the recipe!

Kyle and Ali said...

Made this today and it was amazing!! I am a picky cook and usually think things are bland or like to play around with recipes to tweak them. Not this one! Delicious! Only change I made was that I reduced the water a bit and used more chicken broth (had homemade broth frozen in bigger containers and didn't want to waste any). Thanks for the recipe!

little banana said...

is the sausage precooked, raw or cured? i was thinking of using sprout's andouille sausage but didn't know if i should cook beforehand. thanks!

Liz said...

Always a fan of Red Beans and Rice...and a Southerner....I can attest to this recipe being the best one I have found for the slow cooker.
I have made this multiple times and it is a crowd pleaser.
I substitute organic veggie broth (that can be found anywhere but HEB actually carries a Central Market one I use often) for half of the water along with it instead of the chicken broth.
Love your recipe, thanks for sharing!

Little Magnolia Kitchen said...

I have never used Kielbasa sausage so I am not sure how it would taste in this recipe. The sausage that I use is more of a beef or pork sausage or a mix of the two. I usually like to use more than one type. One might have green onions, and one might be mild or spicy, and one might have garlic or be a venison sausage. The sausage will cook if you put it in the beans at the beginning. I boil it in advance so I can reduce the amount of grease in the recipe.

Anonymous said...

Just curious what type of Sausage you use? Andouille? Keilbasa? We don't have that brand in my region so I need to know what type to buy. Thanks!

Little Magnolia Kitchen said...

Andouille sausage would be wonderful in this recipe! I use a smoked sausage usually. I try to use a combination like one package of green onion pork and beef sausage, spicy smoked beef sausage, garlic pork or venison sausage. I like the idea of different tastes. So with one bite you might get spicy and with the next you might get a green onion flavor. Just use what you and your family like : )

Julie said...

I saw this the other day on Pinterest, and decided a bit late in the day to try it. I hope it turns out ok! I'm just using what I had on hand, which was the red beans, brats, some red bell pepper, tony's seasoning, and I will add some chicken broth since i forgot about it earlier! I started it around 2pm so i'm hoping its at least sorta done by 7:30 lol. Have you ever checked it sooner and had the beans soft enough to eat?

Anonymous said...

This may seem like a silly question but what size of crockpot do you use? I'm new to cooking and just got a crockpot but it's a 4 qt.. I'd love to try this recipe but I'm not sure if it'll fit? Thanks!

Little Magnolia Kitchen said...

Julie...so sorry I didnt see your question beforehand. It might be done earlier. It is just one of those things that you just need to check. However, if you are at home and you want to speed up the cooking you can always put it in a pot on the stove and crank up the heat.

Anonymous....I am pretty sure my crock pot is a 6 quart. It might possibly fit in a 4 quart. You could just put 1/2 of the beans and 1/2 of the water and see how much room it takes up. Then you can decide whether you have enough room to add the rest or not.

Anonymous said...

WENT TO THE STORE TO GET THE ING AND TRIED TO REMEMBER IN MY HEAD WHAT I WAS TO GET. WELLLLLLL. TO BEGIN WITH, I GOT BEEF BROTH INSTEAD OF CHICKEN, MY SAUSAGE IS BEEF AS WELL, AND WHAT SIZE CANS WAS I TO USE? I THINK I,M OK WITH THE REST. CAN'T WAIT TO MAKE THIS.

Anonymous said...

sooooo yummy and super easy! thanks!

Anonymous said...

I don't have a crock pot (don't laugh) so i used my dutch oven and cooked for 4 hours on 350.....it's perfect!!!
Thank you for sharing!

Jennifer said...

I made this today...it was a hit with the whole family! This will definitely go into the recipe box. Next time I will use my large, oval crock pot rather than the smaller round one, it was a little too full! Thank you so much for sharing!

Blake Monroe said...

Saw this on pinterest and nearly fell over lol! I cannot wait to try these! I always have to wait unti the holidays for my aunt to make her beans. Now Im planning on using this for my Sunday dinner! I wanted to add smoked pork bones to my recipe (my aunt does beans and I just think that smoke pork adds a new dimension of flavor.) Should I increase the liquid or cooking time to accomodate the addition of the pork bones? Also I have a slow cooker and a crock pot (my co worker bought me the crock pot) wondered if there is a difference in the two? The crockpot has warm low and high settings, the slow seemingly has the same settings (only a digital display) Sorry for the lengthy comment, just wanted excited and anxious to make this recipe!

shannanbeth said...

I can not find the chopped garlic anywhere and don't know how to chop it. About how much minced garlic seasoning would you suggest?

Auramil said...

In the crock pot now (4pm) I know is late but is lazy saturday and I wanted to try this. This will be sundays lunch, dinner and breakfast, why not?? Lol

Temika Dale said...

I just put it all in the crockpot! I'm so excited to see how it turns out! I was looking for a simple RB&R recipe and a friend of mine told me about this one. Thanks for sharing!

Temika Dale said...

I was desperately searching for a simple RB&R recipe and a friend told me about this one. I've just put everything in the crockpot and cannot wait until dinner. #Excited! Thanks so much for sharing.

Jeannette said...

Thank you so much for sharing this recipe! It was delicious I'll be making it again for sure! I only added 6 cups of water and 2 cups of chicken broth. I used a red bell pepper instead of green, and added a few carrots to vegetable mix. I sauteed the sausage and the veggies briefly, to brown the sausage and soften the veggies slightly, before adding them into the crock pot. At the end of the cooking time, I took out a scoop of the beans, pureed them, and mixed them back in to thicken the sauce up slightly. I love slow cooker meals! :)

Anonymous said...

My beans still have two hours left to cook, but thebcolor still looks more of a brownish-red color is that normal?

Anonymous said...

My beans still have two hours left to cook, but thebcolor still looks more of a brownish-red color is that normal?

Anonymous said...

Do I leave it covered or uncovered?

PonderandStitch said...

Hi! I'm making this early tomorrow and can't wait...but the sausage I have is smoked sausage (pork/turkey/beef) that is already fully cooked. Will this be too rubbery and overcooked when the meal is done? All the sausage at my store was already fully cooked...

Thank you in advance for any info you can offer!

annette said...

I've made this several times and absolutely love it ♥ . Its easy to make and tastes wonderful!

Little Magnolia Kitchen said...

@ponderandstitch....I am so sorry for just responding to your question. I would probably put the sausage in during the last hour because of the reason you stated. I think it would be rubbery. I hope it turned out great! Thanks for checking out my blog!

Anonymous said...

I made this and it was very good. Next time I make it I may cut back just a little on the creole seasoning, just a little too spicy for me. Great meal!

juju571 said...

This is now a staple at my house! I make it at least once a month and my family eats on it for at least 3 days! So flavorful, thanks for the recipe:)

Anonymous said...

Trying this today. I hope it is ok that I soaked my beans before hand. All of the "bean" recipes I have ever made call for soaking your beans 1st but I didnt see that in your directions & I had already done it before I found your recipe.

Christi Ellis said...

Oh French bread! Good idea! It's in crock nowI'll have to reminder to start the bread tonight :)

Anonymous said...

OMG ! I made this and it turned out GREAT !!
Thank you!

Unknown said...

Looking for ideas to get Popeye's Red Beans and rice taste and ran across your crock pot recipe..I must say that your recipe will turn out great, even without me trying it. We live in Louisiana and red beans and rice are matters of grave discussion here...I would like to throw out there this one bit of info. Toss your beans, seasonings, sausage and stock/water into a 8 quart pressure cooker and give them a go for 40 minutes to an hour...Falling apart tender and can feed a crowd. Cook the rice in a separate pot, of course....

Anonymous said...

I tried this recipe but I soaked my red beans first before putting them in the crockpot. If you do this method cut down on the amount of water added by atleast a cup and a half- to two cups. Or measure how much water you began with and see if any is left after soaking. The red beans really absorbed some water on their own and will release it during cooking. This decreased the cooking time on high about two hours. I am trying the cornbread but I will post how it goes on that at a another time.

Kathy Smiley said...

Go to Food Network website and find Emeril's "Essence" recipe. It is standard Creole seasoning. Much like Tony's or Slap ya Mama!

Kathy Smiley said...

Look up Emeril's Essence recipe. It is acgood basic Creole seasoning you can make yourself.

Stephanie Reavis said...

Hi. I was wondering if I cut the recipe in half (you said it should feed 8 but I will only be making it for my husband and I) How long should I keep it in the crock pot for?

Little Magnolia Kitchen said...

Hi Stephanie! I have never halved it but I would think 4-5 hours. The beans need enough time to cook but since there is less water to heat, I am thinking that should be enough time. Please let me know after you cook them how long it took. I will say that you could always freeze this recipe. You could freeze it in several containers for days when you do not have time or do not want to cook!

Blake Monroe said...

Just wanted to update on my beans. They turned out GREAT!! The smoked pork bone took these beans up ten notches! Im trying this recipe again today using smoked turkey wings and pinto beans with sausage. Hope it turns out just as great

Jen said...

I love, Love, LOVE this recipe, it's amazing. Thanks for posting it!

Amy said...

I have made these beans a few times now and passed on the recipe. They are amazing! I use fresh kielbasa from our local butcher. Being in the Northwest, I had never tasted such a thing before. What else have I been missing?!

Anonymous said...

HERE IN BRASIL we use beans everyday , i dont think people should cook for 7 hours ? Crazy ! We leave the beans soaked in water inside a pot in refrigerator overnight, wash and change water and after cook, takes much less time, here 1 hour in presured pan.

Anonymous said...

I would also add pickled ham seasoning. Being from the suburbs of NOLA and having Red Beans and Rice growing up, we had ham in the beans, too. It adds a wonderful flavor.

Little Magnolia Kitchen said...

Hi Anonymous from Brazil! 7 hours is a lot of time to cook beans but not if you are cooking in a crock pot. A lot of people use the crock pot to cook their beans while they are at work or away from home for hours. The crock pot is safe to leave unattended. When they come home, everything is done and they just dip it up and eat!

Megan said...

I just put all the ingredients in the crock pot, and I am about to go to work! I am crossing my fingers that I don't mess anything up! I found your blog through pinterest, and I really like it because the recipes don't call for a MILLION ingredients!

Genevieve Darrett said...

OMG !!!! MY apt smells like heaven right now ,fixing your red beans and rice recipe .waiting for this to be done !!!!! I love to cook and this page of yours is FANTASTIC .THANKS for all your recipes .....Genny

Lynda said...

I've made this once before with a couple minor changes and my husband loved it. I'm making it again tomorrow, this time following your recipe entirely, and can't wait to see how good it is! Would this cook for 10 hours on low? We'll be out of the house for at least that length of time tomorrow and I worry letting it go that long on high. Have you ever had to do that? Thanks!

Anonymous said...

Been dying to try this recipe, but my boyfriend doesn't eat chicken or anything that has to do with chicken! For those of you that have tried using veggie broth instead of the chicken broth, how did it turn out? Any other suggestions for substitutions? Thanks.

Rhonda said...

I'd really like to try this recipe...it looks so delicious...and easy to fix.

Amy said...

This was SO good! I made this with things I had on hand so I substituted a can of petite diced tomatoes with celery, onions and peppers instead of the fresh veggies and it still turned out WONDERFULLY!!

Deron and Tina said...

This recipe is a staple in my house now! So quick and easy and it has such a great flavor. Thanks so much for sharing!

Julie K. said...

Made this for dinner tonight. SO good! Thank you for sharing! I made Emeril's creole seasoning, added a fair amount of salt after it was all cooked and scooped a few spoons of mixture to puree it and thicken it. So good!

http://www.foodnetwork.com/recipes/emeril-lagasse/emerils-essence-creole-seasoning-recipe2.html

Katie said...

This looks really good. I have a question, do you think it would be good with chicken instead of sausage? I don't eat pork. How would ou suggest cooking it this way? Thanks!

jessica sangey said...

I got the raw Cheddar sausage links. Curious how it looks so uniform in your picture. Just want to be sure I'm using the right type of sausage..

jessica sangey said...

Your sausage looks so uniform. I used uncooked Cheddar sausage and I'm hoping it turns out well. Its in now! :)
Thanks for this recipe! Now I cross my fingers that both kids like it!

Anonymous said...

So I tried this recipe and it was de-licious! We like it quite Spicy around here so I added a tbsp of cayenne pepper and a habanero pepper to the pot. I mashed up the beans towards the end to make it a thicker consistency and served over basmat rice (I had on hand). Thanks for the recipe!

Anonymous said...

If you are in a hurry and want this for the noon meal, soak the beans overnight, pour off that water, cook as directed for 3.5 - 4 hours and they are ready for noon! In any case, I soak beans overnight as it removes some of the gas, then you don't have to cook them as long the next day. I use Zatarains seasoning and it works as well as Tony's.

Anonymous said...

I cooked this for dinner a while back and I skipped the boiling of the sausages and put them straight into the the crock pot which I highly regretted when it was done because it was really greasy. So the second time I made it I boiled the sausages and if made a BIG difference! I would definitely recommend not skipping this step! Regardless I love this recepi!