Crock Pot Red Beans and Rice

Posted on March 13, 2012


love using my Crock-pot (see here, here, and here). It makes life so much easier. I usually put all the ingredients in the pot at night {when my kitchen is still messy & there’s food everywhere – I am usually not up for dirtying my kitchen in the morning}, stick it in the refrigerator, and turn on the slow-cooker the next morning. And then it cooks all day to be glorious slow-cooked perfection by supper time.

You can find a lot of blogs that focus solely on slow-cooker meals. I read the 365 Days of Slow Cooking blog because it has a lot of good recipes. I like that the recipes are rated, so you know whether or not it was a good meal. I have made a couple of recipes from the website and enjoyed them both.

Since it’s 78 degrees outside, but I still want comfort food, I decided to use my Crock-pot. That way, I’m not melting in the hot kitchen to make supper, but I still have a nice warm & comforting meal at the end of the day. I’m not quite ready to give up my comfort food meals even if it is a little warm outside… so I made the Red Beans and Wild Rice Stew.

The stew is really inexpensive. I think I spent less than $10 for the entire meal, and it serves 6 people. It’s a hearty, filling meal and easy to make. The only thing you need to do is remember to soak the red beans before making the stew. I soaked mine in the slow-cooker pot overnight, dumped out the water in the morning, and added the remaining ingredients back to the pot. That’s the only “complicated” step, and I’d hardly say it’s complicated.

This time I made it with ground turkey meat + added spices instead of sausage; that helps get rid of the added fat and cancer-causing nitrates & nitrites typically found in most sausage. I thought about using Conecuh sausage, so it would taste like the red beans & rice I remember from childhood – nice & spicy. But remember that it does add extra fat & calories, so if you decide to add it, don’t go overboard. Also, if you can’t find wild rice {you want to get regular wild rice without added seasonings or salt} then you could use regular brown rice and I think it’d still taste just as good.

I hope you enjoy this recipe as much as my friends and I did!

Red Beans and Wild Rice Stew

Serves 6

  • 1 cup dried kidney beans
  • 5 cups water
  • 1 salt-free or low-sodium chicken or vegetarian bouillon cube
  • 2 garlic cloves, minced
  • ¾ tsp salt, divided (omit if not using low-sodium bouillon)
  • 1 bay leaf
  • 1 medium onion, diced (about 1-1½ cups)
  • ½ cup red bell pepper, diced
  • ½ tsp liquid smoke
  • 1 cup uncooked wild rice or regular brown rice (not instant)
  • 1½ tsp salt-free Cajun spice blend, divided, like The Delicious Dietitian Creole Spice Blend
  • 1 lb ground turkey or ground turkey breast
  • ½ tsp garlic powder
  • ¼ tsp black pepper
  • 1 TBSP dried parsley flakes
  • ¼ cup red wine vinegar, like The Delicious Dietitian Red Muscadine Wine Vinegar
  • hot sauce to taste

Put the dried beans in a pot or the slow-cooker pot (so you don’t have to dirty another dish), and cover them with cold water. Let soak for at least 8 hours. Drain. Set aside.

In the slow-cooker pot, add the beans, water, bouillon cube, minced garlic, ½ tsp salt, bay leaf, onion, red bell pepper, liquid smoke, uncooked rice, and 1 tsp salt-free Cajun seasoning blend. Stir. Cover and cook on Low for 6 hours or High for 3 hours.

Meanwhile, in a large skillet, cook the ground turkey meat over medium to medium-high heat. Season with the remaining ¼ tsp salt, ½ tsp salt-free Cajun seasoning blend, garlic powder, and pepper. Drain fat. Set aside.

After 6 hours on low or 3 hours on high, stir in the parsley flakes, red wine vinegar, and cooked ground turkey meat. Cover and cook on High for 30-60 more minutes. Add hot sauce and red wine vinegar to taste. Serve & enjoy!

Adapted from this recipe

This recipe is linked to Eat at Home‘s Ingredient Spotlight: Beans 

Note: this is delicious as leftovers and freezes well


Posted in: Recipes