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Fix-It-And Forget-It Red Beans and Rice

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“This came out very good for me, though I have only cooked it once so far. I personally added chili powder, and red pepper flakes to spice it up a bit because the recipe itself seemed a bit too void in seasonings. I also used Jimmy Dean's all natural hot ground sausage. I think next time I will try using less salt, and maybe find a sausage with a lower sodium content. If it works out well I will update. I think this is a great base recipe for those who enjoy experimenting. You can use ham hocks and salt pork in place of the sausage if you wish, I just didn't post it because it confused the computer here. This would be good over pasta as well as rice.”
READY IN:
10hrs 15mins
SERVES:
8-10
UNITS:
US

Ingredients Nutrition

Directions

  1. Soak beans for 8 hours. Drain. Discard soaking water.
  2. Mix together all ingredients in slow cooker.
  3. Cover. Cook on Low 10-12 hours, or until beans are soft. Serve over rice.
  4. Variation: Use canned red kidney beans. Cook 1 hour on High and then 3 hours on Low.
  5. Note: These beans freeze well.

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