why make this recipe
Slow Cooked Cajun Red Beans and Rice is a comforting dish that brings the flavors of Louisiana right to your home. It’s easy to prepare and cooks slowly to let all the spices and ingredients meld together. This hearty meal is perfect for busy days, as it requires minimal effort with maximum taste. Plus, it’s a great way to enjoy the benefits of beans packed with protein and flavor.
how to make Slow Cooker Cajun Red Beans and Rice
Ingredients:
- 1 Pound Dried Red Beans
- 1 Link Andouille Sausage (quartered)
- 2 Links Smoked Sausage (sliced)
- 1 Each Yellow Onion (diced)
- 1 Rib Celery (diced)
- 4 Cloves Garlic (minced)
- 3 Each Bay Leaves
- 6 Cups Water
- 2 Each Beef Bouillon Cubes
- 1 Tablespoon Cajun Seasoning
Directions:
- Add all the ingredients to a 5 quart (or bigger) slow cooker.
- Give a good stir to mix everything together.
- Cover with the lid and cook on high for 6 hours.
- If you like your red beans creamier, mash some of the beans against the side of the pot.
- Serve over rice.
how to serve Slow Cooker Cajun Red Beans and Rice
To serve Slow Cooker Cajun Red Beans and Rice, ladle the hearty mixture over a bed of fluffy rice. You can top it with some sliced green onions or a sprinkle of parsley for added flavor and color. Pair it with cornbread or a fresh salad for a complete meal.
how to store Slow Cooker Cajun Red Beans and Rice
To store any leftovers, let them cool completely before transferring them to an airtight container. You can keep the dish in the fridge for up to 4 days. For longer storage, consider freezing the leftovers. They can be frozen for up to 6 months. Just make sure to reheat thoroughly before serving.
tips to make Slow Cooker Cajun Red Beans and Rice
- Rinse and sort the dried beans before cooking to remove any debris.
- Feel free to adjust the spice level by adding more or less Cajun seasoning.
- For a vegetarian version, you can substitute the sausages with smoked tofu or additional vegetables.
- If you prefer a thicker consistency, reduce the amount of water slightly.
MAKE-AHEAD, LEFTOVERS & REHEATING SLOW COOKER CAJUN RED BEANS AND RICE
SLOW COOKER CAJUN RED BEANS AND RICE IS A FANTASTIC MAKE-AHEAD MEAL BECAUSE THE FLAVORS ACTUALLY GET BETTER AS IT SITS. YOU CAN COOK THE BEANS EARLIER IN THE DAY (OR EVEN THE DAY BEFORE), LET THEM COOL, THEN STORE THEM RIGHT IN THEIR COOKING LIQUID. WHEN YOU’RE READY TO EAT, JUST REHEAT GENTLY ON THE STOVETOP OR IN THE MICROWAVE, ADDING A SPLASH OF WATER OR BROTH IF THE MIXTURE HAS THICKENED TOO MUCH. IT’S PERFECT FOR MEAL PREP LUNCHES OR EASY WEEKDAY DINNERS.
LEFTOVERS ALSO FREEZE VERY WELL. PORTION THE BEANS (WITHOUT THE RICE) INTO AIRTIGHT CONTAINERS OR FREEZER BAGS, LABEL, AND FREEZE FOR UP TO 6 MONTHS. WHEN YOU’RE READY TO SERVE, THAW IN THE FRIDGE OVERNIGHT, REHEAT, AND SPOON OVER FRESHLY COOKED RICE. THIS WAY, YOU KEEP THE RICE FROM GETTING MUSHY AND STILL ENJOY A “FRESHLY MADE” FEEL WITH MINIMAL WORK.
variation
You can customize this dish by adding different vegetables, like bell peppers or carrots, to enhance the flavor and nutrition. Some people enjoy adding a splash of hot sauce for extra heat.
FAQs
CAN I USE CANNED BEANS INSTEAD OF DRIED BEANS?
YES, YOU CAN USE CANNED RED BEANS IF YOU’RE SHORT ON TIME. DRAIN AND RINSE THE BEANS FIRST TO REMOVE EXCESS SALT AND STARCH. BECAUSE CANNED BEANS ARE ALREADY COOKED, YOU’LL WANT TO REDUCE THE COOKING TIME TO ABOUT 2 HOURS ON HIGH OR 3–4 HOURS ON LOW—JUST LONG ENOUGH FOR THE FLAVORS TO COME TOGETHER AND THE SAUSAGES TO HEAT THROUGH. YOU CAN ALSO REDUCE THE WATER (START WITH ABOUT 3–4 CUPS INSTEAD OF 6) SO THE DISH DOESN’T TURN OUT TOO SOUPY. IF IT’S STILL THINNER THAN YOU LIKE, MASH A FEW BEANS AT THE END TO THICKEN IT.CAN I COOK THIS RECIPE ON LOW?
ABSOLUTELY! COOKING ON LOW FOR ABOUT 8–10 HOURS IS A GREAT OPTION, ESPECIALLY IF YOU WANT TO START IT IN THE MORNING AND HAVE DINNER READY AT NIGHT. LOW-AND-SLOW COOKING HELPS THE DRIED BEANS BECOME NICE AND TENDER AND GIVES THE FLAVORS MORE TIME TO DEVELOP. JUST MAKE SURE YOUR BEANS ARE FULLY COOKED BEFORE SERVING—THEY SHOULD BE SOFT ALL THE WAY THROUGH, WITH NO HARD OR CHALKY CENTER. IF THEY’RE STILL FIRM NEAR THE END OF THE COOKING TIME, LET THEM GO A LITTLE LONGER AND CHECK AGAIN.WHAT KIND OF RICE SHOULD I USE?
YOU CAN USE ANY TYPE OF RICE YOU ENJOY, BUT LONG-GRAIN WHITE RICE IS THE CLASSIC CHOICE FOR CAJUN RED BEANS AND RICE. IT COOKS UP FLUFFY AND SEPARATE, WHICH WORKS PERFECTLY WITH THE CREAMY BEANS. BROWN RICE IS A GREAT OPTION IF YOU WANT MORE FIBER AND A SLIGHTLY NUTTY FLAVOR—JUST REMEMBER IT TAKES LONGER TO COOK, SO PREP IT ACCORDINGLY. JASMINE OR BASMATI RICE ALSO WORK IF YOU LIKE THEIR AROMA AND TEXTURE. FOR BEST RESULTS, COOK THE RICE SEPARATELY AND SPOON THE BEANS OVER THE TOP SO THE GRAINS STAY LIGHT AND FLUFFY.
Slow Cooker Cajun Red Beans and Rice
Ingredients
Main Ingredients
- 1 pound Dried Red Beans Rinse and sort before cooking.
- 1 link Andouille Sausage (quartered) Can substitute with vegetarian options.
- 2 links Smoked Sausage (sliced) Can substitute with smoked tofu or additional vegetables.
- 1 each Yellow Onion (diced)
- 1 rib Celery (diced)
- 4 cloves Garlic (minced)
- 3 each Bay Leaves
- 6 cups Water Adjust for desired consistency.
- 2 each Beef Bouillon Cubes
- 1 tablespoon Cajun Seasoning Adjust spice level to taste.
Instructions
Preparation
- Add all the ingredients to a 5-quart (or bigger) slow cooker.
- Give a good stir to mix everything together.
- Cover with the lid and cook on high for 6 hours.
- If you prefer creamier red beans, mash some of the beans against the side of the pot.
- Serve the mixture over rice.