Slow cooker red beans and rice

Crock-Pot Red Beans and Rice

This classic Creole red beans and rice recipe is produced extra straightforward in the slow cooker!

This submit is sponsored by Crock-Pot®, maker of my preferred slow cookers.

Oh, rice and beans.

These two simple components are such a staple close to the world. And I love how it looks like every single diverse country — heck, often each various culture inside a country — has their very own totally exclusive way of generating them.

When I lived in Costa Rica, for instance, they called rice and beans “gallo pinto”, which was white rice stirred with each other with black beans and a handful of veggies and salsa lizano, and was served at breakfast, lunch and dinner. When I was in Jamaica, I loved how they simmered their white rice in sweet coconut milk and served it with pigeon peas or kidney beans. When I was in Mexico, I couldn’t get enough of their classic refried beans, and some well-seasoned Mexican rice can’t be beat. And the listing goes on and on…

But. I’m rather sure that my favorite consider on rice will permanently-and-often be the traditional, zesty, Creole dish that I can’t get adequate of — Red Beans and Rice.

Even far better? Red Beans and Rice created extra-simple in the Crock-Pot®.

Red Beans and Rice Recipe | one-Minute V >

No dull rice and beans right here. Just get a seem at all of individuals vibrant substances!

The major elements here, of course, are the “trinity” — onions, bell peppers, and celery — which is variety of the Creole version of mirepoix, or sofrito, and so forth. So scrumptious. Then I additional in some flavorful Andouille sausage (or you can use smoked sausage, if this is unavailable at your grocery keep), tons of garlic, Creole seasoning, and bay leaves. And yes, an whole pound of dried red beans.

The brilliant point about slow cooking this recipe is that you don’t have to babysit a pot on the stove for hours although these red beans cook fully to perfection. Just toss almost everything in the Crock-Pot® slow cooker (here’s the one particular I use) and give the mixture a excellent stir. Then about 6-eight hrs later, this huge pot of goodness will be yours to take pleasure in.

Significantly, it’s so straightforward! I served mine above conventional white rice, but brown rice (or even quinoa or farro) would operate properly here. Or you can also serve up a minor bit of it for breakfast in a mug, which I also did the next day for leftovers. Tasty at all hrs of the day!

So if you occur to love red beans and rice as considerably as I do, give this one a consider! And bonus — if you occur to be in the market for a new slow cooker, Crock-Pot® is offering a sweet discount to Gimme Some Oven readers today who click over to their site. This Crock-Pot® six-Quart Slow Cooker with a Stovetop-Risk-free Cooking Pot is the a single I own and use most, and entirely advocate.