Red beans and rice is a comforting Louisiana classic, known for its deep, savory flavor. This recipe lets the slow cooker do the heavy lifting, simmering dried red beans with smoked sausage and vegetables until everything is tender and flavorful.
Using a slow cooker makes this dish mostly hands-off. After a quick sauté of the sausage and vegetables, you can add everything to the pot and let it cook all day. The long, slow simmer creates very creamy beans and a rich sauce, making it a great meal to come home to.
Why will you love Slow Cooker Red Beans and Rice?
Sautéing the sausage and vegetables before adding them to the slow cooker creates a foundation of flavor that deepens during cooking.
The low and slow cooking process is ideal for dried beans, allowing them to become exceptionally tender and creamy without falling apart.
Mashing some of the cooked beans at the end is a traditional technique that naturally thickens the sauce without needing flour or cornstarch.
Slow Cooker Red Beans and Rice Ingredients
• Red Beans: Small red beans are traditional for this dish. In a pinch, you can substitute dark or light red kidney beans, but cooking time may vary slightly.
• Andouille Sausage: This is a smoked pork sausage with Cajun spices. If you cannot find it, smoked kielbasa or another spicy smoked sausage is a good alternative.
• Chicken Broth: Using a low-sodium broth allows you to control the final saltiness of the dish, as sausage and any added seasonings contain salt.
• Spices: If you have a favorite pre-made Cajun or Creole seasoning blend, you can use 1 to 2 tablespoons in place of the thyme, paprika, and cayenne.
Exact quantities are in the recipe card below.
How to Make Slow Cooker Red Beans and Rice
Step 1: Prep the Beans and Sausage
First, sort and rinse your dried beans, then let them soak in water overnight. When ready to cook, drain the beans. Brown the sliced andouille sausage in a skillet to build flavor and render some of the fat.
Step 2: Sauté the Vegetables
In the same skillet you used for the sausage, cook the chopped onion, bell pepper, and celery until they are soft. This mixture, known as the ‘holy trinity’ in Cajun cooking, will soak up the flavorful bits left by the sausage. Add the garlic at the end and cook just until you can smell it.
Step 3: Combine and Slow Cook
Transfer the cooked sausage and vegetables to your slow cooker. Add the soaked beans, broth, and all the spices. Give it a good stir, cover the slow cooker, and set it to cook on low for the day.
Step 4: Finish and Serve
Once the beans are tender, your dish is almost ready. Remove the bay leaves, then mash some of the beans against the side of the pot to create a creamy base. Season with salt and pepper to your liking, then serve over hot rice with a sprinkle of green onions.
How to Store and Freeze Slow Cooker Red Beans and Rice
Store leftovers in an airtight container in the refrigerator for up to 4 days. This dish also freezes well for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop or in the microwave, adding a splash of broth or water if needed.
Expert Tips for Slow Cooker Red Beans and Rice
Soaking the beans overnight helps them cook more evenly and can reduce the total cooking time.
For food safety, pork sausage like andouille should be cooked to a minimum internal temperature of 160°F (71°C).
If you forget to soak the beans, you can use a quick-soak method or add 1-2 hours to the low cooking time.
The creaminess of the dish comes from mashing some of the beans. You can mash more or less depending on your preference.
What to Serve with Slow Cooker Red Beans and Rice?
This is a complete meal on its own, but a side of cornbread or a simple green salad is a nice addition.
Slow Cooker Red Beans and Rice Recipe FAQs
Do I have to soak the beans first?
Soaking is recommended for the best texture and to ensure even cooking. If you skip soaking, you will need to increase the cooking time on low by 1-2 hours and may need to add more liquid.
Can I make this vegetarian?
Yes. Omit the andouille sausage and use vegetable broth instead of chicken broth. To add a smoky flavor, increase the smoked paprika to 2 teaspoons and consider adding a few drops of liquid smoke.
Why are my beans still firm after the cooking time?
There are two common reasons. The beans might be old, which can significantly increase their cooking time. Also, cooking on high can sometimes result in beans that are cooked on the outside but still firm inside. If your beans are not tender, continue cooking on the low setting for another 1-2 hours until they soften.
Slow Cooker Red Beans and Rice
Ingredients
- 1 lb dried small red beans picked over and rinsed, 450 g
- 1 tbsp olive oil 15 ml
- 1 lb andouille sausage sliced into 1/2-inch (1.25 cm) rounds, 450 g
- 1 large yellow onion chopped
- 1 green bell pepper chopped
- 2 celery stalks chopped
- 4 cloves garlic minced
- 6 cups low-sodium chicken broth 1.4 L
- 2 bay leaves
- 1 tsp dried thyme
- 1 tsp smoked paprika
- 1/2 tsp cayenne pepper or to taste
- Salt and freshly ground black pepper
- Cooked long-grain white rice for serving
- Sliced green onions for garnish
Instructions
- Place the rinsed beans in a large bowl and cover with water by at least 2 inches. Let soak overnight, then drain and rinse well.
- Heat the olive oil in a large skillet over medium-high heat. Add the sliced sausage and cook until browned, about 5-7 minutes. Use a slotted spoon to transfer the sausage to a 6-quart or larger slow cooker.
- Add the onion, bell pepper, and celery to the same skillet. Cook, stirring occasionally, until softened, about 6-8 minutes. Add the minced garlic and cook for 1 more minute until fragrant.
- Transfer the cooked vegetables to the slow cooker. Add the drained beans, chicken broth, bay leaves, thyme, smoked paprika, and cayenne pepper. Stir to combine.
- Cover and cook on low for 8-10 hours or on high for 4-6 hours, until the beans are very tender.
- Remove the bay leaves. For a creamier texture, use the back of a spoon to mash about 1 cup of the beans against the side of the slow cooker and stir them into the mixture.
- Confirm the sausage has reached an internal temperature of 160°F (71°C) using a food thermometer.
- Taste and season with salt and black pepper as needed.
- Serve hot over a bed of cooked white rice, garnished with sliced green onions.
Notes
