Slow-Cooker Red Beans and Rice

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Appears in Cook's Country June/July 2009

New Orleans is justly famous for its spicy, long-stewed red beans ladled over white rice. Clearly, our slow cooker had never been there.

SERVES 6 to 8

TIME 4 to 5 hours on low and 10 minutes on high

Slow-Cooker Red Beans and Rice

WHY THIS RECIPE WORKS

Adapting our favorite stovetop recipe into Slow-Cooker Red Beans and Rice proved tricky since nothing evaporates in a slow cooker. This meant the bean “stew" couldn't concentrate, and it’s hard to produce tender beans. To build a rich ...

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