This hearty crockpot soup is easy to make and delicious!
Total Time: 5-6 hours
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This is super quick and easy, especially if you use leftovers. You can change the ingredients easily, use different beans, sausage, or salsa, and add in what you want.
It's quick, practically cooks itself on those nights when you just don't have the time or energy, and the whole family loves it!
Serve with hot cooked rice and plenty of Louisiana hot sauce. Leftovers taste even better the next day! This serves 4 hungry people.
Recipe for Homemade Southern Red Beans and Rice, Mary's Favorite. Rinse and sort beans and place into a deep pot, adding water to cover beans plus about an inch or so.
Place all sauces in bottom of crockpot. Put in 1 can of beans and 1 layer of smoked sausage, cut in bite size pieces and 1/2 of 1 onion (chopped) and red pepper flakes. Continue layering till crockpot is full. Cook for 1 hour on high and 3 hours on low. Stir well and serve over rice.
This video shows you how to make crockpot rice and beans.
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I am looking for a recipe for red beans and rice that is comparable to Popeye's Red Beans and Rice.
AnnMel from AR
I know this may be strange, but have you tried Zatarains? The boxed kind...my DH's Godfather is from just North of New Orleans, and will only make Jambalaya from a box with Zatarains because it is as close to authentic as you can get!
If you want to cook dry red beans then use the Zatarain's red bean seasoning mix.
This is the way PopEye's make theirs, but it sure
seems a shame as good Red Beans and Rice
are so easy to make from scratch.
Popeye's Red Beans and Rice
2 c Uncle ben's long grain rice (cooked)
1 - 16 oz. can Red chili beans in chili gravy
1 t Chili powder
1/4 ts Cumin
Dash garlic salt
In saucepan, heat beans without letting them boil.
Stir in chili powder, cumin and garlic salt. When
piping hot, add warm rice and gently mix.
Hope this turns out to be what you want.
All the Best,
Julia in Orlando, FL
How to Cook Everything is my favorite cookbook and has a wonderful recipe for this dish. It makes a big batch and freezes really well, too. The cookbook is by Mark Bittman.
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In a pot, bring to a boil the rice, 3 cups of water, chicken bouillon and a dash of salt. After it boils, reduce to a simmer until rice is tender.
Sort and wash beans; place in a large Dutch oven. Cover with water 2 inches above beans; let soak 8 hours. Drain well.
Cook rice. Set aside. Slice sausage into 1 inch slices and cook over medium heat about 3-5 minutes until lightly browned.