This slow cooker red beans and rice is a budget-friendly recipe with incredible flavor. Kielbasa sausage joins garden-fresh vegetables, red kidney beans, zesty spices, and long grain brown rice in this deliciously down-home recipe. High in fiber and protein, it’s a hearty, filling meal the whole family will love.

This recipe goes together fairly quickly. It’s a matter of chopping the vegetables, opening three cans of beans, and adding the Worcestershire sauce and spices to the mix. It smells amazing while it’s cooking.

Slow Cooker Red Beans and Rice

Print Recipe Pin Recipe

Servings: 4 people

Ingredients Equipment Method

Ingredients

  

• 3 15-ounce cans red kidney beans drain two cans and leave one undrained.
• 5 ounces organic kielbasa (half a pkg.)
• 3 celery stalks – chopped
• 1 green bell pepper chopped
• 1/2 large onion chopped
• 1 tbsp. Worcestershire sauce
• 1 tsp. Himalayan salt
• 1 tsp. organic chili powder
• 1/2 tsp. organic garlic powder
• 1/2 tsp. organic smoked paprika
• 1 cup uncooked organic long grain brown rice

Equipment

• slow cooker

Method

 

1. Add red beans (2 cans drained, 1 can undrained), kielbasa, celery, bell pepper, onion, Worcestershire sauce salt, garlic and chili powders to a slow cooker.
2. Stir all of the ingredients together so that they are well combined, place the lid onto the slow cooker and set the timer for 4 hours on High. Once the beans and other vegetables are tender, give your red beans another stir to combine all of the flavors.
3. Cook rice according to package directions.
4. You can either add the rice to the crock pot at the end of cooking or plate for each serving.

Enjoy!