My Crockpot Red Beans and Rice, a classic Creole dish that serves up savory Andouille sausage mixed with fluffy rice and a blend of herbs and spices. I love how this budget-friendly recipe is a one-pot meal, a perfect family dinner and a crowd pleaser. I’m sure you will love andouille sausage with red beans and rice!!
Slow cooker recipes are definitely my favorites and this red beans and rice is no exception. Made with andouille sausage, an addictive mix of spices, and “holy trinity” veggies, this dish is so satisfying!
Perfect for meal prep, you can easily freeze a big batch and voila – easy weeknight dinner! All you need, few kitchen staples and just throw the ingredients into the slow cooker – then set and forget! Filling and flavor-packed, rice and beans has never been so tasty!
Enjoy few of my beans recipes that I make in slow cooker for those busy days. Crockpot Refried Beans, Crockpot Ham and Bean Soup and Crockpot Chili are few that I savour.
Red Beans and Rice with Sausage
This flavor-packed recipe is made for the slow cooker! Plump red beans and salty sausage in a savory chicken broth, served up with a side of rice for a super satisfying bite!
Cooking red beans and rice in the crockpot allows all the flavors to develop into a rich and delicious meal! Simple to make and it’s gluten free! Plus when you know you’ll be gone all day for work then this easy red beans will be cooking to perfection in your crockpot while you’re away!!
Looking for other easy dinner ideas? Why not also try my Shrimp Creole and Chicken Sausage Gumbo.
If no slow cooker, try my stovetop red beans and rice recipe.
Ingredients
- Red beans: I use dry red beans for my recipe and no need to soak them. Having said that if you don’t have access to dry red beans, swap them with 4 cans of canned red beans (drained and rinsed). You may need to lower the cooking time (4-5 hrs on low)
- Andouille sausage: This is a smoked sausage made of pork. Feel free to use whatever sausage you can get handy.
- Veggies: Celery, onion and bell pepper, the classic trinity veggies from Louisiana.
- Chicken Broth: I use low-sodium chicken broth for that delicious base. If not available feel free to use bouillon cubes. Dissolve 4 bouillon cubes in 4 cups of water. Plain water is also fine but flavors may change a bit.
Are red beans and kidney beans the same thing?
Many people think kidney beans and red beans are the same, but they’re not! Kidney beans are much larger than red beans and have darker skin. Red beans are almost pink in color and more oblong-shaped, while kidney beans are shaped like, well, kidneys. Fortunately, for this recipe, you can use either bean!
What will happen if I eat undercooked kidney beans?
Unfortunately, kidney beans are not safe to eat unless they have been fully cooked. Fully cooked kidney beans are tender and creamy, and some of them may even split open. If you accidentally eat undercooked kidney beans, you may experience gastrointestinal upset or vomiting. If these symptoms are severe or persistent, it’s a good idea to visit the ER.
Tips For Success
- Feel free to gently mash your beans before serving to create a creamier texture.
- You DO NOT need to soak your beans ahead of time, just add them in slow cooker after rinsing.
- If you’re unable to find andouille sausage, try chorizo. You can use spicy Italian sausage, but it will lack that smoky flavor.
- Make sure to cook on high to ensure the beans are fully cooked. Only cook on low if using canned beans.
- Make vegetarian red beans and rice, just don’t add sausage and you still have the best red beans with rice.
- Add few Southern spices like Cajun and Creole seasoning for extra spiciness and flavors.
- Long grain white rice is a great choice to serve with red beans, but you can use whatever you have on hand.
NOTE: If you check your beans in first few hours of cooking and they look wrinkly, don’t worry about it. As beans start to soak liquid, they start to get bigger in size and softer without any wrinkle.
How to Store and Reheat
Refrigerator: Store leftover red beans and rice in an airtight container in the refrigerator for up to 3 days.
Freeze: Red beans and rice freezes well. Place them in an airtight container or Ziplock bag for up to 3 months. Allow to thaw in the refrigerator overnight before reheating. I suggest to store in portions so that you thaw the portion you need.
Reheat: It’s really easy to reheat any leftovers. You can either microwave them in 30 seconds interval or just transfer them in a saucepan over medium to low heat.
Serving Suggestions
This is a meal in its own right but you can totally amp things up with some light sides. Air Fryer Corn on the Cob, Sauteed Asparagus Recipe with Pancetta, Parmesan Broccoli, Roasted Broccoli, Cucumber Tomato Salad, and Cucumber Onion Salad are some of my recommendations, light, and crunchy veggies for extra fiber.
Sometimes I crave for aromatice rice over plain steamed rice, check this Cilantro Lime Rice Recipe. Also you can make your rice on stovetop or in instant pot, both are fantastic!
Whether you have this on its own or with a side, it’s guaranteed to satisfy!
5-Star Review
“I made this last night and it was the moistest chicken we’ve ever had. A bit of crispy and the flavor was wonderful. I didn’t have buttermilk and did add lemon juice to 1% milk. I am making it again today. Thank you for this recipe.” – Dawn
Crockpot Red Beans and Rice Recipe
Equipment
- Crockpot
Ingredients
- 1 pound dry red kidney beans
- 16 ounces Andouille sausage sliced
- 3 ribs celery diced
- 1 white onion peeled and diced
- 1 green bell pepper cored and diced
- 4 cloves garlic minced
- 1 tablespoon chili powder
- 1½ teaspoons kosher salt
- 1 teaspoon ground cumin
- 1 teaspoon dried thyme
- ½ teaspoon ground cayenne pepper
- ½ teaspoon ground paprika
- ½ teaspoon brown sugar
- ½ teaspoon ground black pepper
- 4 cups low sodium chicken broth
- 2 cups water
- 6 cups cooked white rice
- Sliced green onions optional, for serving
Instructions
- Place the kidney beans in a colander and rinse thoroughly under cold water.1 pound dry red kidney beans
- In the crock of a slow cooker, combine the beans, sausage, celery, onions, bell peppers, garlic, chili powder, salt, cumin, thyme, cayenne pepper, paprika, brown sugar black pepper.16 ounces Andouille sausage, 3 ribs celery, 1 white onion, 1 green bell pepper, 4 cloves garlic, 1 tablespoon chili powder, 1½ teaspoons kosher salt, 1 teaspoon ground cumin, 1 teaspoon dried thyme, ½ teaspoon ground cayenne pepper, ½ teaspoon ground paprika, ½ teaspoon brown sugar, ½ teaspoon ground black pepper
- Stir in the chicken broth and water until combined.4 cups low sodium chicken broth, 2 cups water
- Cook on high for 6-8 hours, until the beans are completely cooked through and tender. Taste and season as desired. Serve immediately over rice, garnished with green onions.6 cups cooked white rice, Sliced green onions
Becky’s Tips
-
- Feel free to gently mash your beans before serving to create a creamier texture.
- You DO NOT need to soak your beans ahead of time for this recipe. Just add them in slow cooker after rinsing and all good.
- If you’re unable to find andouille sausage, try chorizo. You can use spicy Italian sausage, but it will lack that smoky flavor.
- Make sure to cook on high to ensure the beans are fully cooked. Only cook on low if using canned beans.
- Make vegetarian red beans and rice, just don’t add sausage and you still have the best red beans with rice.
- Add few Southern spices like Cajun and Creole seasoning.
- Long grain white rice is a great choice to serve with red beans, but you can use whatever you have on hand.
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Make Red Beans and Rice in a Crockpot
Clean, wash and rinse red beans: First of all, check 1 pound of dry red kidney beans for any debris. Place them in a colander and rinse thoroughly under cold water.
Add all ingredients in slow cooker: Add all ingredients in crockpot now. 16 ounces of sliced Andouille sausage, 3 ribs diced celery, 1 diced white onion, 1 diced green bell pepper, 4 cloves minced garlic, 1 tablespoon of chili powder, 1½ of teaspoons kosher salt, 1 of teaspoon ground cumin, 1 teaspoon of dried thyme, ½ teaspoon of ground cayenne pepper, ½ teaspoon of ground paprika, ½ teaspoon of brown sugar, 4 cups of low sodium chicken broth, 2 cups of water, ½ teaspoon of ground black pepper, place them all in crock of a slow cooker.
Stir in the 4 cups of low sodium chicken broth and 2 cups of water until combined.
Cook and serve: Cook on high for 6-8 hours. Mash some beans if you want a thicker gravy. Else pour some steamy rice, garnish with sliced green onions and enjoy this delicious Southern Food.
Truly so simple to make! Prep your ingredients ahead of time, so they’re ready to throw into the cooker.
Did this recipe before, followed it exactly, minus the cayenne. Came out AWESOME! Trying it again with some pre browned stew beef chunks.😋
My family enjoyed this recipe. I used turkey smoked sausage because that’s what my husband prefers. I would make this recipe again.
Hi Jay, we’re so sorry to hear you didn’t enjoy this recipe! We can’t think of anything that would make this dish bitter unless an ingredient was accidentally burned during the cooking process. As for the spiciness, there is cayenne pepper in them. You can totally omit that if you’re not a fan of spice!
We’re sorry this recipe wasn’t to your taste!