Recipes | Dinner | Pork | Slow Cooker
Slow Cooker Red Beans and Rice
Dried kidney beans, seasonings and classic Andouille sausage slow cook in the crock pot all day and is served over rice for an easy to make dinner.
Red beans and rice is one of those meals that feels like it’s been around forever—because it has (well, towards the end of the 18th century). Traditionally a Monday night staple in New Orleans, red beans and rice was all about using up what you had, letting it simmer all day, and ending up with something magical.
Luckily, we don’t have to stand over a stove for hours to get the same rich, smoky results. This slow cooker red beans and rice version does all the work for you. The beans turn creamy, the sausage adds that deep flavor, and it all comes together in a dish so good you’ll want it in your regular meal rotation.
Never Lose This Recipe—Email It to Yourself!
Make sure you have it when you need it! Bonus: You’ll get family-approved recipes and meal-planning tips, too!
How to make Slow Cooker Red Beans & Rice
For detailed step-by-step instructions, be sure to check out the full recipe in the recipe card at the bottom of the page.
Slow Cooker Red Beans & Rice
Dried kidney beans, seasonings and classic Andouille sausage slow cook in the crock pot all day and is served over rice for an easy to make dinner.
Never Lose This Recipe—Email It to Yourself!
Make sure you have it when you need it! Bonus: You’ll get family-approved recipes and meal-planning tips, too!
Equipment
Slow Cooker
Ingredients
- 16 ounces dry red Kidney beans rinsed and drained
- 12 ounces Andouille sausage sliced into rounds
- 1 tablespoon garlic minced, about 3-4 cloves
- 3 ribs celery diced, about 1 cup
- 1 cup yellow onion diced, about 1 medium onion
- 1 tablespoon Creole seasoning
- ½ teaspoon dried thyme
- 2 bay leaves
- 2 tablespoons Better Than Bouillon chicken base
- 5 cups water
- 1 teaspoon salt
- ½ teaspoon black pepper
- 4 cups white rice cooked
Instructions
- Rinse the Beans: Place 16 ounces (1 pound) of dry red beans in a colander and rinse under running water for 30 seconds to remove any debris. Let them drain completely.
- Prepare the Slow Cooker: Add the rinsed red beans, 3 diced celery stalks (about 1 cup), ½ cup diced yellow onion, and 12 ounces sliced Andouille sausage into a 6-quart slow cooker. Gently toss to distribute the ingredients evenly.
- Season the Ingredients: Sprinkle in 1 tablespoon Creole seasoning, ½ teaspoon dried thyme, 1 teaspoon salt, and ½ teaspoon black pepper. Drop in 2 bay leaves for added depth of flavor.
- Add the Liquid: Dissolve 2 tablespoons of Better Than Bouillon chicken base in 5 cups of water and pour the mixture over the beans and sausage. Stir everything well to combine.
- Cook the Beans: Cover the slow cooker with the lid and set it to high heat. Cook for 6-8 hours, stirring occasionally. After 6 hours, check the beans for doneness—they should be soft but not mushy. Continue cooking if needed.
- Serve: Remove and discard the 2 bay leaves before serving. Spoon the beans over warm cooked rice and garnish with chopped parsley if desired.
Notes
Note – serving size and nutritional info is based on
- 1 cup of red beans and sausage
- ½ cup cooked white rice
- Follow the Original Instructions Through Step 5 – Cook the beans, sausage, and seasonings in the slow cooker for 6-7 hours on high until the beans are tender.
- Add the Rice and Liquid – Once the beans are fully cooked, stir in 2 cups long-grain white rice and 4 cups additional hot water or broth. Mix well to distribute the rice evenly.
- Continue Cooking – Cover and cook on high for 1 to 1.5 hours, stirring once or twice to prevent the rice from sticking. If using brown rice, increase the cooking time to 1.5 to 2 hours.
- Check for Doneness – After 1 hour, taste the rice. If it’s still too firm, continue cooking in 15-minute increments, checking frequently to prevent overcooking.
- Final Stir and Serve – Once the rice is tender and has absorbed most of the liquid, remove and discard the bay leaves. Stir everything together, then serve warm, garnished with chopped parsley or green onions if desired.
- Use long-grain white rice for best results – Short-grain rice can get too sticky, and brown rice takes longer to cook.
- Watch the liquid levels – Beans absorb a lot of liquid, so adding 2 ½ cups of extra broth or water helps keep the rice from drying out.
- Avoid overcooking – Once the rice is tender, turn off the slow cooker and let it sit for 5 minutes before serving.
- For a firmer rice texture, reduce the liquid to 2 cups and check for doneness earlier.
- Fridge: Store leftovers in an airtight container for up to 4 days.
- Freezer: Let the beans cool completely, then store in a freezer-safe bag or container. They’ll keep for up to 3 months.
- Stovetop: Reheat in a saucepan over medium heat, stirring occasionally, until warmed through. Add a splash of broth if needed.
- Microwave: Heat in a microwave-safe dish in 30-second intervals, stirring in between, until hot.
- From Frozen: Let thaw in the fridge overnight, then reheat as usual. If you forgot to thaw, heat straight from frozen on the stovetop with a splash of water or broth.
Nutrition
Serving: 1.5 cups, Calories: 449kcal, Carbohydrates: 61g, Protein: 23g, Fat: 13g, Saturated Fat: 4g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 5g, Trans Fat: 0.1g, Cholesterol: 37mg, Sodium: 963mg, Potassium: 1035mg, Fiber: 10g, Sugar: 3g, Vitamin A: 350IU, Vitamin C: 5mg, Calcium: 81mg, Iron: 5mg
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Cuisine American
Recipe Tips
- Soak or No Soak? – If you forgot to soak your beans overnight, don’t panic—this recipe does not require soaking. But if you want to speed things up, soak them for 6-8 hours before cooking. It can help with digestion and may shave 1-2 hours off the cook time.
- Brown if you can – If you have a few extra minutes, sear the sausage in a skillet before adding it to the slow cooker. This caramelizes the edges and adds a deep, smoky flavor that you won’t get otherwise.
- Avoid Mushy Beans – Cooking beans too long or not stirring enough can lead to mushy results. Stir occasionally and check for doneness at 6 hours on high or 8 hours on low. If they’re soft but holding their shape, they’re done.
- Adjust the Seasoning at the End – Creole seasoning and sausage both contain salt, so taste before adding extra salt. If the flavor needs a boost, a little extra hot sauce, salt, or a splash of vinegar can do the trick.
- Make It Ahead – The flavors get even better the next day! Store in the fridge and reheat with a splash of broth or water to loosen it up.
