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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 recipe 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.
We love cooking beans in the slow cooker. You must try our Crock Pot Pinto Beans recipe for another family favorite meal idea.
Table of Contents
Why This Recipe Works
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.
Ingredients
- Dried Red Beans
- Andouille Sausage
- Green Bell Pepper
- Celery
- Chicken Broth
- Onion
- Creole Seasoning
- Minced Garlic
- Salt
- Pepper
- Dried Thyme
- Dried Oregano
For the full list of ingredients and recipe, scroll to the bottom for the recipe card.
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.
Step by Step Instructions
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!
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.
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 or air fryer broccoli.
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 fridge 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.
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
Instructions
- Rinse and drain the beans.
- Add the beans and all the remaining ingredients to a crock pot. Stir to combine the ingredients.
- Cover and cook on high for 6-8 hours until the beans are tender and soft.
- Serve with a spoonful of rice in each bowl and enjoy!
You can leave it out and use seasoned salt instead to give it more flavor.
HEY CARRIE
THE SLOW COOKER RICE AND BEANS WAS GREAT. I WAS GOING TO ADD THE RICE WITH THIS SO IT WOULD ALL BE ON ONE PLATE WHEN I SERVED IT, BUT I HAD TO ALLOW FOR MORE WATER SO THE RICE WOULD BE TENDER. SO I DECIDED AGAINST IT, IT MIGHT WATER DOWN THE WHOLE TASTE OF THE MEAL SO I DIDNT. THE FAMILY LOVED IT , WANTED TO KNOW WHEN I WAS GOING TO MAKE IT AGAIN IT WAS SOOO GOOD. I PROBLAY WILL THIS WEEKEND. THANKS CARRIE
MICHAEL
My husband doesn’t like creole seasoning. What do you suggest I use instead of creole?
Excellent! I really enjoyed it and so did everyone at the church potluck! Thank you! I have a side question if you don’t mind? Is Barnard your maiden name? It is mine and I never see anyone with that last name! So I was curious and I had to ask…
Thanks so much! We just divide it up into equal servings. This serves 6, so just divide up your final dinner into 6 equal servings. Thank you
Love this recipe, but I need to know how much 1 serving of it is! Please let me know.
Can you cook this recipe in a Dutch oven on the stovetop?
My sausage does come out soggy as well or rubbery. Trust me I have done red beans several times and with the same results. I do uses andouille sausage. My plans are too wait a few hours, then pan fry. After the pan fry, I will just add it too the red beans . That’s just how I make it. However, I understand that a few people do not get the sogginess with the sausage. Could possibly be the brand of sausage I use. Anyway, the receipe
is yummy !!!!
I didn’t think the sausage was soggy in this recipe – I used andouille sausage for this recipe.
Curious. I don’t use this exact recipe but very very similar. I’ve never liked the way the sausage tasted when it was time to serve. After slow cooking those hours, it becomes really soggy. I’ve tried different brands etc. I need the flavor of the sausage to get into the beans as they soak in the broth and flavor….so I wind up browning the sausage and setting it aside but I take the juice, any brown bits and grease etc from the pan and put it on my crock pot when I add my beans. I stick the sausage in the fridge and I just toss it in the crock pot while I’m making the rice. It heats up within a couple minutes. That’s the only way I’ve been able to retain the proper texture of sausage. Does anyone else have any tips? It’s not a big deal but one of the biggest reasons I like this recipe is because I can throw it on before I leave. Doing it this way, I wind up taking 30 minutes additional prep time…another pan to clean (unless I use my IP) and smelling like sausage before I leave. I tried not adding the sausage until about an hour before we ate….it cooked it all the way through but the flavor was definitely not the same as it normally is when the beans absorb those juices and flavor from the sausage.
Very easy to make and delicious
In the instant pot, I would cook this on high pressure for 35-30 minutes with a full natural release.
I’m interested in making this but was wondering what time adjustment to make for Instant Pot?
Yes, the calorie count is per serving
Is the calorie count per serving?
Yes, it’ll work great!
Can I cook it on high for 4-5 hours and get similar results?
I don’t soak them. I just rinse and drain them. Thanks.
Do you have to soak the beans or just rinse them?
Tried this recipe today. This is the best red beans and rice recipe I have ever ate. I will be definitely be making these again. Thanks for sharing.
Can you use regular Kilbassa in this instead ??