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.
What's in this post: Slow Cooker Red Beans and Rice
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.
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 1 pound dried red beans.
- Add the beans, 2 pounds sliced andouille sausage, 1 diced green bell pepper, 3 diced celery stalks, 7 cups chicken broth, 1 diced onion, 1 tablespoon creole seasoning, 1 tablespoon minced garlic, 1 teaspoon salt, 1 teaspoon pepper, 1 teaspoon dried thyme, and 1 teaspoon 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.
My family and I really enjoy this recipe!! I’m on my third time making it in a week! The flavor of the broth is so well balanced, and I appreciate how easy this recipe is to throw together. ?
The only thing I’ve had to change is the amount of Cajun seasoning I put in since I have little ones. I put a little less than half a tablespoon. Plus, I add a pack of cooked bacon and about two tablespoons of butter to melt into the mixture while it’s cooking just to add some more richness.
This recipe really tastes divine after a long days work, and I’m very grateful to have another recipe to add to my family’s recipe book to enjoy for years to come! Thank you! ?
Brianna – Thanks for taking the time to comment. It means a lot to read such encouraging words. I love how you made it your own too!
Prepared per your recipe. This was easy and really delicious! I didn’t start the beans until mid-afternoon and the beans were nearly done after 6.5 hrs. Since I needed to go to bed, I placed the cooling crock in my garage (20 degrees outside) overnight. The following afternoon I restarted the beans in the crockpot on high for an additional 3 hrs., during which time I browned my andouille sausage, cut it into bite size pieces and added them to the beans for the final 2.5 hrs of cooking. I did mash up a cup of beans and add back to the pot to help thicken the sauce. I served over rice. Thanks for a great recipe!
Thank you so much for sharing Kathy! I’m so glad you enjoyed it and thanks for sharing how you made it work for you!
Easy and delicious!
Wendy – Yay! Thanks for sharing!
I didn’t soak or pre-boil my beans. Will this dish be ok to eat? I read online that without precooking there is a toxin in the beans. Is that true?
Stacey – I don’t soak or pre-boil my beans for this recipe and I have never had an issue. Let me know how it turns out!
Mine was way too spicy
Hey Forrest – Thank you for taking the time to leave your feedback. I’m sorry that it turned out too spicy for you. Feel free to modify the seasonings for your preference. Hope this helps!
Loved the recipe. I read something online about adding 1/2 a stick of unsalted butter at the end and cook for 5 mins to make the beans creamier. It turned out to be a great addition!
Kayla – That sounds delicious! Thank you so much for sharing and for the positive review!
This was AMAZING! Soooooo easy! Plus I didn’t even have to soak the beans!
Woohoo! I’m so glad you enjoyed it Tiffani – Thank you for sharing and thank you for the positive review!
Can we double in one crock pot?
Yes I think it will fit in an 6 to 8 quart slow cooker.
I love this recipe! You xan always make it more ir less spicy if you want to. I had carrots and an extra red pepper, just to add more veggies to it. Turns out fantastic everytime.
Hey Jen – Wahoo! So glad it was a hit! Thanks for your feedback.
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!
Love those ideas for additions!
Great taste, nice and spicy. Thought the rue would have thicken I little more. Definitely will make this again
Hey Ed – So glad you plan to make it again! It’s a favorite here too! Thanks for commenting.