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Slow-Cooker Red Beans and Rice Stew

By Dan Zuccarello

Published on October 16, 2019

Time

8 to 10 hours on high

Yield

Serves 6

Slow cooker size

4 to 7 quarts

Slow-Cooker Red Beans and Rice Stew

Ingredients

2 onions, chopped fine1 celery rib, chopped fine6 garlic cloves, minced2 tablespoons vegetable oil 2 teaspoons minced fresh thyme or ½ teaspoon dried2 teaspoons paprika ¼ teaspoon cayenne pepper 4 cups chicken broth, plus extra as needed4 cups water 1 pound (2½ cups) dried red kidney beans, picked over and rinsed1 pound spicy andouille sausage, sliced ½ inch thick2 bay leaves 2 green bell peppers, stemmed, seeded, and chopped½ cup instant white rice 3 scallions, sliced thinSalt and pepper red wine vinegar

Before You Begin

Be sure to use instant rice (sometimes labeled minute rice); traditional rice takes much longer to cook and won't work here.

Instructions

  1. 1. Microwave onions, celery, garlic, oil, thyme, paprika, and cayenne in bowl, stirring occasionally, until vegetables are softened, about 5 minutes; transfer to slow cooker. Stir in broth, water, beans, sausage, and bay leaves. Cover and cook until beans are tender, 8 to 10 hours on high.
  2. Discard bay leaves. Stir bell peppers and rice into stew, cover, and cook on high until tender, 15 to 20 minutes. Adjust consistency with extra hot broth as needed. Sir in scallions and season with salt, pepper, and vinegar to taste. Serve.
Slow-Cooker Red Beans and Rice Stew
Styling by Catrine Kelty.

Slow-Cooker Red Beans and Rice Stew

Headshot of Dan Zuccarello
By Dan Zuccarello
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Time

8 to 10 hours on high

Yield

Serves 6

Slow cooker size

4 to 7 quarts

Ingredients

2 onions, chopped fine
1 celery rib, chopped fine
6 garlic cloves, minced
2 tablespoons vegetable oil
2 teaspoons minced fresh thyme or ½ teaspoon dried
2 teaspoons paprika
¼ teaspoon cayenne pepper
4 cups chicken broth, plus extra as needed
4 cups water
1 pound (2½ cups) dried red kidney beans, picked over and rinsed
1 pound spicy andouille sausage, sliced ½ inch thick
2 bay leaves
2 green bell peppers, stemmed, seeded, and chopped
½ cup instant white rice
3 scallions, sliced thin
Salt and pepper
red wine vinegar

Ingredients

2 onions, chopped fine
1 celery rib, chopped fine
6 garlic cloves, minced
2 tablespoons vegetable oil
2 teaspoons minced fresh thyme or ½ teaspoon dried
2 teaspoons paprika
¼ teaspoon cayenne pepper
4 cups chicken broth, plus extra as needed
4 cups water
1 pound (2½ cups) dried red kidney beans, picked over and rinsed
1 pound spicy andouille sausage, sliced ½ inch thick
2 bay leaves
2 green bell peppers, stemmed, seeded, and chopped
½ cup instant white rice
3 scallions, sliced thin
Salt and pepper
red wine vinegar

Ingredients

2 onions, chopped fine
1 celery rib, chopped fine
6 garlic cloves, minced
2 tablespoons vegetable oil
2 teaspoons minced fresh thyme or ½ teaspoon dried
2 teaspoons paprika
¼ teaspoon cayenne pepper
4 cups chicken broth, plus extra as needed
4 cups water
1 pound (2½ cups) dried red kidney beans, picked over and rinsed
1 pound spicy andouille sausage, sliced ½ inch thick
2 bay leaves
2 green bell peppers, stemmed, seeded, and chopped
½ cup instant white rice
3 scallions, sliced thin
Salt and pepper
red wine vinegar

Why This Recipe Works

When done right, this New Orleans dish elevates ordinary ingredients—onions, celery, green bell peppers, kidney beans, and rice—to extraordinary heights. With its tender rice, creamy beans, and robustly flavored slow-simmered sauce, this dish is well suited to the slow cooker. We found the classic Cajun trinity of onions, celery, and green peppers a must, and stirring in the peppers (along with the rice) for the last 15 minutes of cooking preserved their texture and color. In addition to paprika and cayenne, spicy andouille sausage provided just the intensity we were seeking, though a milder andouille or kielbasa can be substituted. A splash of red wine vinegar and a sprinkling of scallions before serving provide welcome brightness and are a must. 

Before You Begin

Be sure to use instant rice (sometimes labeled minute rice); traditional rice takes much longer to cook and won't work here.

Instructions

  1. 1. Microwave onions, celery, garlic, oil, thyme, paprika, and cayenne in bowl, stirring occasionally, until vegetables are softened, about 5 minutes; transfer to slow cooker. Stir in broth, water, beans, sausage, and bay leaves. Cover and cook until beans are tender, 8 to 10 hours on high.
  2. Discard bay leaves. Stir bell peppers and rice into stew, cover, and cook on high until tender, 15 to 20 minutes. Adjust consistency with extra hot broth as needed. Sir in scallions and season with salt, pepper, and vinegar to taste. Serve.

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