Slow Cooker Red Beans and Rice Recipe is a one pot meal full of flavor sure to please the entire family. Not only is this meal frugal but the andouille sausage is so delicious with the beans and rice.
Red beans and rice is a classic Louisiana dish that we make often in our slow cooker. I love that the sausage, red beans, and seasoning all cook perfectly in the crock pot. This is one of my favorite slow cooker recipes to make for a crowd or for an easy weeknight meal.
My favorite red beans and rice recipe, even my kids clean their bowls! I like to add some shrimp or ham for addition protein, but so good no matter how I make it. Thank you for sharing!
-Anna
We love cooking beans in the slow cooker. You must try our Crock Pot Pinto Beans recipe, Butter Beans Recipe or How to Cook Dry Beans in a Crock Pot for another family favorite meal idea. Love having dinner ready when you walk in the door? Browse all of our slow cooker pork recipes for more easy ideas.
Why You’ll Love Crockpot Red Beans and Rice
This red beans and rice recipe is so filling, delicious and ingredients can be found at the grocery store. Everything combines easily in the slow cooker for a delicious one pot meal. It has just the right amount of heat to jazz things up but not so spicy that the kids can’t enjoy it.
The sausage and beans go perfectly with the rice and make a meal that is the best comfort food. Make sure to check out more rice bowl recipes, or you can just try my dirty rice recipe.
Ingredients
- Dried Red Beans – Make sure to use fresh red beans
- Andouille Sausage – Use any type of pork sausage
- Green Bell Pepper, Onion and Celery – Dice into small pieces
- Chicken Broth – See Chicken broth substitutes
- Creole Seasoning – Adds that classic Cajun flavor
- Minced Garlic – See How to Mince Garlic Cloves. Substitute with garlic powder
- Simple Spices – Salt, Black Pepper, Dried Thyme, Dried Oregano
Scroll to the recipe card for the full recipe.
How to Make Crockpot Red Beans and Rice
This recipe is so easy and helps to get dinner on the table with very little work.
Step 1 – Rinse and drain the beans.
Step 2 – Add the beans and all the remaining ingredients to a crock pot. Stir to combine the ingredients. Feel free to add in bay leaves.
Step 3 – Cover and cook on high for 6-8 hours until the beans are tender and soft.
Step 4 – Give the red beans a good stir then serve with a spoonful of rice in each bowl and enjoy!
Slow Cooker Red Beans and Rice
Ingredients
- 1 pound dried red beans
- 2 pound andouille sausage (sliced)
- 1 green bell pepper (diced)
- 3 stalks celery (diced)
- 7 cups chicken broth
- 1 onion (diced)
- 1 tablespoon creole seasoning
- 1 tablespoon minced garlic
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
See how we calculate recipe costs.
Instructions
- Rinse and drain dried red beans.
- Add the beans, sliced andouille sausage, diced green bell pepper, diced celery stalks, chicken broth, diced onion, creole seasoning, minced garlic, salt, pepper, dried thyme, and dried oregano to a crock pot. Stir to combine.
- Cover and cook on high for 6–8 hours until the beans are tender.
- Serve warm with rice if desired and enjoy!
Recipe Video
Recipe Notes
Nutrition Facts
Recipe Tips
- Red Kidney Beans – We make this recipe with small red kidney beans but you use large ones. They also have option for light and dark kidney beans.
- Cooking Time – Cooking time will vary depending on this size of beans or the type of beans that you use. I usually taste the beans about the 6 hour mark by scooping up a spoonful. We recommend slow cook on high to ensure they cook within the 6-8 hour time frame.
- Soaking Beans – There is no need to soak the beans before cooking them. Just wash and rinse and remove any debris.
Variations Ideas
- Seasoning – Feel free to change the seasoning to what you prefer. We have added or substituted spices with paprika, Cajun seasoning, cayenne pepper, and onion powder. Additional seasoning gives this recipe amazing taste.
- Sausage – You can also use smoked sausage or a ham hock in this recipe.
Serving Suggestions
This red beans and rice is loved by my whole family. Even my pickiest eater will clean his bowl. We usually serve with white rice but you can also serve with brown rice.
My husband always tops his bowl with hot sauce for extra flavor and a kick. For a delicious vegetable side, I always have roasted green beans, air fryer broccoli, Crock Pot Collard Greens Recipe and Southern Cornbread Recipe.
Frequently Asked Questions
We love having these crock pot red beans leftover. We think they taste even better the next day. Store in an airtight container and place in the refrigerator for about 3 days.
When you are ready to serve, reheat in the microwave or stovetop depending on how much you have left.
Yes, you can freeze these red beans. Allow them to cool before placing in individual freezer containers. Then freeze up to 3 months. When ready to serve, allow the serving to freeze overnight in the fridge. Then they are ready to reheat and enjoy.
More Easy Slow Cooker Beans Recipes
We love hearing from you. If you make this Red Beans and Rice Crockpot Recipe, please leave us a comment or a star review.
Do think you can add a ham hock to your recipe of red beans & rice
Yes, Linda! A smoked ham hock would add delicious flavor. Add it at the beginning, then remove it once tender, shred any meat, and stir the meat back in. Discard the bone and taste before adding extra salt.
Red beans and rice is one of my favorite foods but as yet I haven’t been able to create that “perfect” recipe. I can’t wait to try this one when I return home. I would appreciate it if you could elaborate on one thing though. Are you using red beans or red kidney beans? The recipe says red beans but later on you say red kidney beans. The picture seems to me to be red beans and not red kidney beans but it is hard to tell. As I know you are aware they both have completely different flavor profiles and texture. Also red beans do not contain the toxin which red kidney beans have. Thank you very much if you would clarify this for me.
You’re right to ask, Robert. The recipe calls for dried red beans, but my note suggesting kidney beans needs a safety correction. Dried kidney beans should not go straight into a slow cooker. If using them, soak them for at least 5 hours, discard the water, then boil them briskly in fresh water for 30 minutes before adding them to the recipe. Thank you for catching this—I’ll correct that note.