Dinner Tonight: Red Beans and Rice

 Red Beans and Rice was a staple in our house growing up.  My mom made this often and we always ate it up.  Such a simple and flavorful dish that whips up in minutes on a busy weeknight.  I used my slow cooker for this recipe but you could totally make this stove top too…just let the flavors bubble together on the stove about 30 minutes and then serve over cooked rice.
Shopping List
1 pound of sausage (I used turkey but you can use pork), sliced into round pieces or chopped
2 (15 oz) cans of red kidney beans, drained
1 (14 oz) can of diced tomatoes
1 onion, chopped
Hot pepper sauce to taste (you can add more after it’s done cooking…start small and build up)
Salt, Pepper and Red Pepper flake to taste (again, add a little bit at a time)
Two cups of cooked rice, I used brown rice
Place the first 4 ingredients in your slow cooker.  Add in a few dashes of hot pepper sauce and a pinch of your spices (you can always add more at the end if you need more flavor).  Cover and cook on low 6 to 8 hours or on high 3 to 4 hours.
When you’re ready to serve, remove the lid and ladle your mixture on top of your cooked rice.

This should be a staple recipe in your house too.  There is just something so simple and delicious about Red Beans and Rice.
Happy Friday!
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  • Dollie April 30, 2014 at 9:51 pm

    This recipe smells so go while it cooks! I changed a little of the recipe by sauté onions and sausage. Gave them some brown edges before throwing them in crockpot. Looking forward to trying this tonight, thanks Shay! Also, FYI I've been praying for you every day since I saw you at the gym Monday. Just for all your packing and moving that God will give you energy and strength to make the move smoothly for ya 😉

  • Jes June 6, 2014 at 12:00 pm

    Hi Shay,

    I was looking over for some rice recipes and I found this one and would love to try! Just a quick question – how's the reheat factor for this? I bought large cans of diced tomatoes and beans etc. but wouldn't be able to eat it all in one go (student life, hahaha!). Should I cook all and freeze or should I just maybe cook and leave the rest in the fridge for next time? Thanks for your advice!

  • Mix and Match Mama June 6, 2014 at 12:32 pm

    Oh goodness! This stuff is even better the next day. Perfect for reheating!!

  • Anna F June 29, 2014 at 3:59 am

    Just had this for dinner….amazing! In fact this last week I printed out 6 recipes, shopped for ingredients, and had my meals planned out all week. They were all great. My family is probably wondering who this 'Shay' person is haha. Just wanted to thank you for all you do :0)

  • Amanda February 14, 2015 at 4:13 pm


    I have to say you have made the biggest difference in my life! My husband is in medical school and we have two babies under two. I was in a MAJOR cooking rut and was getting takeout way too often because I just couldn't find the time to make complicated recipes. Your recipes have simplified my life and have helped me to make dinner most nights of the week! They are budget friendly, kid friendly, and mom friendly! I am able to make dinner quickly without long, complicated ingredient lists. THANK YOU!! Keep up the good work! I hope busy moms everywhere discover your site. It makes life so much easier!

    Quick question on this recipe- if my kids are sensitive to spice, and I want to omit the spicy sauces, what would you use instead to add some additional flavor?

    Thanks again for all you do! And congratulations on the adoption of Ashby!


  • Mix and Match Mama February 14, 2015 at 8:43 pm

    For this particular recipe, I would leave the pepper sauce out and then at the end, remove your kids' portions and then stir in the pepper sauce for you and your husband. This way, everyone wins :).

  • Kerri Cole January 19, 2016 at 2:42 pm

    Looks delicious! What kind of sausage do you use? I know you said turkey or pork, but is it italian sausage? It kind of looks like kielbasa to me. Also, is it already cooked sausage? Thanks so much!

    • Mix and Match Mama January 19, 2016 at 3:56 pm

      We typically use a turkey kielbasa style sausage for this. Enjoy!