Red Beans and Rice is a classic Cajun dish! With instructions for the pressure cooker and slow cooker, this recipe is made with canned red beans, smoky sausage and creole seasonings. Served over white rice, this recipe is super filling, freezer-friendly and cheap!
One thing’s for sure, Southerners love tradition! But, while the authentic recipe calls for dried kidney (or red) beans, I’ve made some changes to this recipe to make this recipe easy to throw in the slow cooker or pressure cooker without much preparation.
When mom makes this, she uses Andouille sausage, but since that’s a regional ingredient mostly found in the deep south, I use pre-cooked kielbasa instead.
Andouille sausage is a spicy sausage, so if you enjoy the spicy-ness, opt for a smoked sausage with some kick to it. You can usually find a selection of sausages near the bacon in your grocery store.
Tips for this recipe:
- Half the amount of broth for thicker beans and rice.
- Makes a great freezer meal! Freeze separately from the rice for up to 3 months.
- Leave out the hot sauce if you are sensitive to heat. You can always add more later.
- Don’t skimp on the seasoning! Old Bay Seasoning gives this recipe such flavor!
How to Make Red Beans and Rice – two ways!
Since this recipe uses canned beans, there’s no need to soak or plan ahead to make this recipe a success. It’s more of a dump and stir kind of meal. And I can really appreciate that it uses just one pot!
What is traditionally served with red beans and rice?
This is pretty much a meal in itself, but you could make a crispy skillet of southern cornbread or french bread.
I make this recipe two ways: slow cooker and pressure cooker. The Crock-Pot Express Cooker has a pressure cooker and slow cooker function, along with a few other uses.
Pressure Cooker Method
- First, saute the onions, garlic and add in the sausage. I like to get my sausage brown around the edges, so don’t stir too often.
- Then, I add in the red beans, broth and seasoning.
- Set the unit at high pressure for 5 minutes. Serve over white rice and you’re ready to eat!
Slow Cooker Method
If you are making this in the slow cooker, saute the onions, garlic and sausage separately. Then add it to the slow cooker, along with the beans, broth and seasoning. Cook on high for 3 hours or low for 6 hours. Serve over white rice.
- 1 Onion, chopped
- 4 cloves of garlic, minced
- 1 lb of pre-cooked Kielbasa sausage, sliced into half moons
- 3 cans of kidney beans (red beans)
- 4 cups of beef broth (or stock)*
- 1 tbsp of Old Bay Seasoning
- 1 tbsp of Frank's Red Hot Buffalo Sauce (optional)
- 2 bay leaves
- Olive oil
Pressure Cooker Method:
- Turn your unit to "saute" function, and add oil.
- When oil is hot, add onion and garlic and cook until softened and fragrant. (about 3-5 minutes)
- Turn off the unit, and add the red beans.
- Add broth and seasonings and stir to combine.
- Set the unit to High Pressure for 5 minutes. When cooking time is complete, all 2 minutes for natural release of pressure, then quick release all remaining pressure.
- Serve over cooked white rice.
Slow Cooker Method:
- In a medium-sized skillet, saute onion in olive oil over medium-high heat until translucent. Add garlic and quickly stir in pan until fragrant. Transfer to slow cooker.
- Add all remaining ingredients to a slow cooker. Stir and combine well.
- Cook for 5 hours on high or 3 hours on low. Stir occasionally. As cooking time ends, mash beans if desired.
- Serve over cooked white rice.
- For thicker red beans and rice, cut broth amount by half.
- Mashing the beans increases thickness to the dish.
- Omit the buffalo sauce until serving if you are sensitive to heat.
Nutrition InformationYield 10 Serving Size 1
Amount Per Serving Calories 247Total Fat 15gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 10gCholesterol 33mgSodium 1076mgCarbohydrates 16gFiber 4gSugar 2gProtein 12g