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Savor a single-serve Slow Cooker Red Beans and Rice recipe! Perfectly portioned, loaded with flavor, and ready with minimal effort!
For anyone who enjoys the comforting taste of Southern cuisine, this slow cooker red beans and rice recipe is a must-try. It’s a scaled-down version of my own family’s recipe, inherited through generations of Louisiana natives. Now, I’ve adjusted it to create a perfectly portioned meal for one or two. Whether you’re dining solo or sharing with a loved one, this dish, with its rich, hearty flavors and satisfying combination of protein, fiber, and carbohydrates, is a nod to my Louisiana roots, bringing a taste of tradition right into your kitchen.
Table of Contents
- What Is Red Beans And Rice?
- Why This Recipe Works
- How To Cook Red Beans
- So, here’s what I’m suggesting we do…
- Ingredient Notes And Substitutions
- Expert Tips
- Frequently Asked Questions
- How To Cook Red Beans On A Stove
- What To Do With Leftover Ingredients
- Serving Suggestions
- Slow Cooker Red Beans And Rice For One Recipe
What Is Red Beans And Rice?
Red Beans and Rice is a traditional Southern dish that is typically made with red kidney beans, smoked sausage, and “The Holy Trinity” of vegetables. The trinity consists of celery, onions, and green bell peppers. Combined with an array of spices including Creole seasoning, garlic, and thyme, this dish is a carnival of flavors!
This dish has its roots in Louisiana Creole cuisine, specifically New Orleans. It was traditionally cooked on Mondays while the household’s laundry was being done. Over time, it became a popular, inexpensive, and nutritious dish loved for its easy preparation and rich, filling flavors.
Why This Recipe Works
- Minimal Prep: With most ingredients going straight into the slow cooker, you won’t have to deal with a complex cooking process.
- Perfectly Portioned: This recipe has been carefully scaled down to serve one or two, eliminating food waste.
- Flexible: It allows for ingredient substitutions based on your dietary preferences or pantry availability.
- Nutrient-Dense: Packed with protein, fiber, and a range of vitamins and minerals, it’s not just delicious but also nourishing.
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How To Cook Red Beans
Originally, I created this recipe as a no-soak, no pre-cooking required recipe. Meaning that I simply put the red beans in the pot without soaking them and cooking the beans first.
I have been making slow-cooker red beans for years this way.
However, it has recently come to my attention through news articles and through readers’ questions that red beans need to be cooked before putting them in the slow cooker.
Apparently, uncooked red beans contain a toxin called phytohaemagglutinin, which can cause severe GI upset. With normal cooking, this isn’t a problem. The toxin is destroyed after ten minutes of boiling (cooking at 212° F or 100°C). Most stovetop recipes easily eliminate the toxin with their hours of simmering at that temperature.
Truthfully, I’ve made this recipe many times without soaking the beans, and no one has ever gotten sick from it.
The problem is if those beans don’t get cooked for at least 10 minutes at 212 °F or hotter, there can be enough of the toxin left to cause illness.
So, here’s what I’m suggesting we do…
- Either soak the red beans overnight: Rinse the beans under cool, running water and remove any shriveled beans. Transfer them to a bowl and cover with 2 inches of clean water. Let them sit overnight. In the morning, rinse the beans and continue with this recipe.
- Or, use 1 can of red beans. Just drain the liquid from the can and rinse them before using them. Reduce the cooking time to 2 hours on HIGH or 4 hours on LOW.
- Or, follow this recipe and cook the red beans on the stove. You’ll need to add more liquid (broth or water) so that the beans are completely covered in the pot. I would suggest using a medium-sized pot (scroll down to find the stovetop instructions).
The good news is that once you’ve cooked the beans for at least 10 minutes at 212°F the toxins are destroyed.
As I said, I have never had an issue with getting sick and neither has anyone in my family. But, I don’t want it to happen to any of you or to anyone in your family.
This is why I’ve updated this red beans recipe and going forward I will be pre-soaking and pre-cooking the beans.
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Ingredient Notes And Substitutions
You’ll find all the flavors and ingredients you love in traditional red beans and rice in this slow cooker red beans and rice recipe.
- Red kidney beans: Use dried beans.
- Vegetables: Onions, celery, green bell pepper, and chopped garlic.
- Sausage: Use smoked sausage. Feel free to substitute with turkey or vegan sausage for a leaner or plant-based option.
- Creole seasoning: You can make your own with paprika, dried oregano, dried thyme, salt, and black pepper. Adjust the amount of seasonings you use to suit your tastes.
- Chicken Broth: Vegetable broth can be used for a vegetarian option
Expert Tips
- Layer Your Ingredients: When adding your ingredients to the slow cooker, start with the beans at the bottom, then add the sausage and vegetables, followed by the seasonings. This will ensure even cooking and distribution of flavors.
- Check for Doneness: Although slow cookers are quite reliable, it’s a good idea to check the beans for doneness an hour or so before the end of the suggested cooking time. If they’re tender, you can switch the slow cooker to a warm setting until you’re ready to serve.
- Adjust Seasonings: Once the beans are cooked, give the dish a taste and adjust the seasoning if needed. Sometimes, the slow cooking process can mellow the spices, so you may want to add a bit more Creole seasoning or hot sauce to suit your palate.
Frequently Asked Questions
Yes, canned beans can be used if you’re short on time. However, remember to adjust the cooking time as canned beans don’t require as long to cook as dried beans.
Absolutely! For a vegetarian version, simply substitute the chicken broth with vegetable broth. For a vegan option, replace the smoked sausage with a plant-based alternative and use vegan butter or olive oil.
The level of spiciness can be adjusted according to your preference. If you prefer a milder version, consider reducing the amount of Creole seasoning and hot sauce. Remember, you can always add more spice, but it’s more challenging to remove it once it’s been added.
How To Cook Red Beans On A Stove
If you would like to cook red beans on the stove, follow these instructions. Use the same amounts of each ingredient as called for in the recipe unless stated otherwise in the instructions below.
- Prep the beans as instructed in the recipe.
- Heat 1 tablespoon of oil in a 2-quart saucepan over medium heat. Add the vegetables and cook until softened, about 3 minutes.
- Add the sausage, beans, and the broth. You might need to add additional broth but do not completely cover the beans.
- Bring to a light boil, then reduce to low and simmer for 1 hour, stirring occasionally.
- When beans are soft, stir well and mash a few with the back of a spoon.
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What To Do With Leftover Ingredients
You might like to consider using any ingredients leftover from this red beans recipe in any of these single serving and small batch recipes:
- Sausage: Sausage and Peppers Sheet Pan Recipe, Broccolini With Sausage, Shrimp and Sausage Jambalaya
- Red beans: Vegetarian Chili, Chili Baked Potato, Minestrone Soup
- Celery: Baked Stuffed Fish, Tomato Sauce, Clam Chowder
- Onions: French Onion Soup, Chicken Fajitas, Rice Pilaf
- Bell pepper: Goulash, Crawfish Etouffee, Gumbo
- Creole seasoning: Cajun Shrimp Tacos, Crawfish Pasta, Shrimp Creole
- Hot sauce: Shrimp Creole, Crawfish Beignets, Baked Chicken Wings
- Chicken broth: Chicken Pot Pie, Green Curry, Risotto
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Serving Suggestions
Serve your red beans and rice hot, garnished with a little extra hot sauce or fresh herbs for added color and flavor. Accompany it with a fresh green salad, cornbread, or crusty bread to round out the meal. Enjoy this single-serving dish that brings a bit of Southern comfort right into your kitchen!
For this recipe, I use a 1.5-quart capacity slow cooker. For best results, please use a slow cooker of a similar size.
For more information on the cooking and baking dishes I use in our “recipes for one”, please visit our FAQ page.
Recipe
Slow Cooker Red Beans And Rice For One
Equipment
Ingredients
- ½ cup dried red kidney beans (about 3 ounces)
- 1 cup sliced smoked sausage (about 4.5 ounces or 1/4 pound)
- 1 celery stalk , chopped
- ½ cup chopped onion (about 2.5 ounces)
- ¼ cup green bell pepper , chopped (about .85 ounces)
- 2 cloves garlic , minced
- ½ teaspoon Creole seasoning
- ¼ teaspoon hot sauce
- ⅛ teaspoon dried thyme
- 1 cup low sodium chicken broth
- 1 tablespoon salted butter
Instructions
Prepping the beans
- Rinse and sort beans. Soak in water overnight. (Place beans in a medium-sized bowl or pot, and cover with at least two inches of water.)
- In the morning, drain the soaked beans. Rinse the beans and drain again. Next, put the rinsed beans in a medium-sized pot, and cover with 1-2 inches of water.
- Bring pot of beans to a full boil. Continue boiling for at least 10 or up to 20 minutes.
- After boiling, drain the beans and transfer them to your slow cooker.
Slow Cooker Instructions
- To the beans, add the sausage, celery, onion, bell pepper, garlic, Creole seasoning, hot sauce, thyme and chicken broth to the bowl of a small slow cooker. Stir to combine.
- Cook on high for 4-5 hours, or until kidney beans are soft. Taste and season with salt and pepper, if desired.
- Stir in butter and serve over cooked rice (see directions for making a single serving of rice in notes).
Video
Notes
- Layer Your Ingredients: When adding your ingredients to the slow cooker, start with the beans at the bottom, then add the sausage and vegetables, followed by the seasonings. This will ensure even cooking and distribution of flavors.
- Check for Doneness: Although slow cookers are quite reliable, it’s a good idea to check the beans for doneness an hour or so before the end of the suggested cooking time. If they’re tender, you can switch the slow cooker to a warm setting until you’re ready to serve.
- Adjust Seasonings: Once the beans are cooked, give the dish a taste and adjust the seasoning if needed. Sometimes, the slow cooking process can mellow the spices, so you may want to add a bit more Creole seasoning or hot sauce to suit your palate.
1/4 teaspoon kosher salt
1/2 tablespoon butter
1/4 cup white rice Directions 1. Bring the water, salt and butter to a boil in a small saucepan. Stir in the rice. 2. Reduce to a simmer and cover with a lid. 3. Simmer for 20 minutes or until all water is absorbed. Note: Store the remaining red beans in an airtight container in the pantry or in your freezer. The remaining sausage can be used in a chili recipe or cooked and enjoyed with pasta or on it’s own. Use the remaining onions and green pepper in Minestrone Soup or Shrimp Creole.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Terrific recipe. For 2 different takes on this recipe: For soup: put all the ingredients into 1 1/2 cups broth, simmer till done, then serve. For salad, combine all ingredients together and serve with any salad dressing. All versions are YUMMY.