Whether you have a craving or you’re trying to save a little money, Red Beans and Rice are a staple in a lot of households. This recipe will show you how to turn an ordinary recipe into something super delicious!

Red Beans and Rice can be made by themselves or as a side. There are so many things you can do with this recipe, and it’s a great way to use up that food storage wisely. Spice it up and add your favorite toppings like avocados, onions, or salsa! Sprinkle a little bit of your favorite cheese over this meal.

Want to make your own topping? Fresh Pico de Gallo will go great with this recipe!

Why You’ll Love Beans and Rice

• Flavor. The best part of this beans and rice recipe is that it has so much flavor.
• Slow cooker. You can add the ingredients of this recipe to a slow cooker and it can cook all day!
• Versatile. Another reason you’ll love this recipe is its versatility.
• Food Storage Friendly. These ingredients are food storage friendly, and easy for the home cook to obtain.

Can I use instant rice?

You can use whatever rice you’d like for this recipe. If Instant Rice is all you have on hand, then use it. Instant Rice can be a good tool to have if you’re in a hurry to make this meal. Regular rice is more budget friendly though. Use what you have because it will be a savory and delicious meal either way.

Ingredients you need:

• Dried red beans
• Canned tomatoes
• Beef Andouille Sausage (or your favorite smoked sausage)
• Celery
• Onion
• Bell Pepper
• Bay leaves
• Garlic
• Dried Thyme
• Oregano
• White Pepper
• Cayenne Pepper
• Water
• Rice, cooked

Making your CrockPot Red Beans and Rice

1. Rinse and sort through dried beans, place in large pot and cover with water. Either soak overnight, or use the quick soak method.
2. Place all of the soaked beans and rest of the ingredients into the slow cooker.
3. Cover and cook on low until the beans are tender.
4. Remove the bay leaves. Serve over rice.

Variations for This Recipe

• Beans – You don’t have to use red beans for this recipe. Use any kind of bean you’d like. You can also skip the dried beans and use canned beans, if you’d like.
• Rice – Try white or brown with this recipe. We also love using Jasmine rice for another level of flavor.
• Stovetop – If you don’t have a slow cooker, you can make this recipe on a stove top.
• Instant Pot-add all the ingredients to your Instant Pot, close the valve to “seal” and cook for 30 minutes. Use natural pressure release.

Other Food Storage Meals You’ll Love

• Instant Pot Hamburger Soup
• Cuban Black Beans
• Cheeseburger Soup

How long does it take to make this recipe?

If you are making this Red Beans and Rice recipe in the slow cooker, then it will take up to 8 hours, when cooked on low. You’ll want to start this recipe in the morning. If you use canned beans, you can simmer it on the stove top for 30 minutes.

If you’d like to make this delicious recipe as a meal or a side dish, you can find the recipe in the recipe card below. Have you ever made Red Beans and Rice? I’d love to hear form you if you decide to make this recipe.

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Red Beans and Rice

Prep Time: 10 minutes

Cook Time: 6 hours

Total Time: 6 hours 10 minutes

Whether you have a craving or you're trying to save a little money, Red Beans and Rice are a staple in a lot of households. This recipe will show you how to turn an ordinary recipe into something super delicious!

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Ingredients

• 1 pound dried red beans, sorted and rinsed
• 2 14 ounce can diced tomatoes
• 1 10 ounce package beef andoullie sausage
• 1 cup chopped celery
• 1 cup chopped onion
• 1 cup chopped bell pepper
• 2 bay leaves
• 2 cloves garlic, chopped
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 teaspoon ground white pepper
• ½ teaspoon ground red (cayenne) pepper
• Water
• Rice, cooked

Instructions

1. Rinse and sort through dried beans, place in large pot and cover with water. Either soak overnight, or use the quick soak method.
2. Place all of the ingredients into the slow cooker and stir to
   combine.
   
3. Cover and cook on low for 6 to 8 hours or until the beans are
   tender.
   
4. Taste and adjust the salt to your desired preference.
   
5. Remove the bay leaves. Serve over rice.
   

Notes

If using canned beans instead of dry, cut the crockpot time to 3 hours on low, or simmer on the stove top for 30 minutes.