You are going to LOVE this red beans and rice in the slow cooker because it is so delicious and easy!
You can make it by throwing all the ingredients in the slow cooker/ crock pot in the morning, and poof! Dinner practically prepares itself.
Note: This post may contain Amazon affiliate links. See my full affiliate disclosure policy here.
Side note: If you prefer to make this traditionally on the stovetop, see my stovetop red beans and rice.
How to make slow cooker red beans and rice
First, gather your ingredients.
Ingredients
For tastiest results, always use the best quality ingredients you have access to. To make this slow cooker red beans and rice recipe, you will need the following:
- onion
- bell pepper
- celery
- garlic
- chicken andouille sausage (or your favorite andouille sausage)
- dry red beans (or red kidney beans work well too)
- salt and pepper
- white pepper (optional – still good without it)
- hot sauce
- thyme – fresh or dried
- bay leaves
- water
- 10 cups cooked rice (prepared just prior to serving)
Assembling this recipe
After you prep/ chop and measure your ingredients, just add them to the slow cooker. Except for the rice! I cook that just prior to serving at meal time.
Slow cooking red beans and rice
So how long does the red bean mixture need to cook? It depends on which setting you use.
On high, it will need to cook for about 6 hours. On low, it will need at least 10 hours. Of course slow cooker can vary a little bit, so it wouldn’t hurt to plan some buffer time. The beans will keep warm for a while if needed, no problem. And if they need extra cook time, make sure the pot is turned to high, and cook a bit longer.
My slow cooker (<- Amazon affiliate link) is one of my most used kitchen appliances. It is SUCH a valuable tool for making really yummy food that is easy to set and forget. Perfect for busy folks! Which, aren’t we ALL?!
Side note: If you want to make this dish quicker (like less than 2 hours, starting with dry beans), check out my Instant Pot red beans and rice recipe!
Serving
Like I mentioned, I cook the rice just ahead of meal time so that it will be ready in time to serve. I have a rice cooker, but you can also prepare it on the stovetop.
Serve with some diced green onion, extra hot sauce if you wish and a side of southern skillet cornbread.
Important cooking tips and notes
PS: You do not have to soak your dried beans ahead of time! Yes, you heard me right. This article from the LA Times explains why.
I did rinse mine, but I did NOT soak them, and this turned out perfect. I use this same method for my slow cooker black bean soup too, and it also is a gem of a recipe.
Note: Since they are not pre-soaked you will need to allow plenty of time to cook. I would suggest at least 10 hours on low, or at least 6 hours on high. This might vary a little if your slow cooker is different than mine.
Update Note: Please make sure your crock pot heats up hot enough to eliminate any potential toxins, as explained here. My crock pot gets very hot, so it works out fine for us to cook them this way. If you are in doubt, go ahead and soak your beans first just to be safe. I do not want anyone to get sick from this recipe!
What type of sausage should I use?
You can use any type of cajun sausage, but I am using Amylu’s chicken andouille sausage that I found at Costco. I had never used this in any recipe before, and I bought it on a whim…as I so often do at Costco! (<- anybody else?? I am a sucker for the sample pushers too.)
You can use any type of andouille or cajun sausage though – pork, chicken or even vegan andouille sausages work great.
More Cajun Recipes You May Enjoy
- Instant Pot Red Beans and Rice – tastes like this version, only quicker!
- Chicken and Sausage jambalaya (one pot recipe)
- Cajun shrimp and grits
More Slow Cooker Recipes You May Enjoy
Tools Used to Make This Recipe
Note: These are Amazon affiliate links.
- Slow cooker
- Knife
- Cutting board
- Bowl (for soaking the beans)
- Strainer (for draining the beans)
- Optional – rice cooker. You can also just prepare the rice on the stovetop, according to package directions.
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Red Beans and Rice in the slow cooker
You are going to LOVE this red beans and rice in the slow cooker because it is so delicious and easy! Throw the ingredients into your slow cooker, and dinner practically prepares itself.
Ingredients
- 1 medium onion diced
- 1 bell pepper diced
- 3 celery stalks chopped
- 3 cloves garlic minced
- 1 pounds ¼ chicken andouille sausage cut into thin slices, I used Amylu brand
- 1 pound dry red kidney beans
- 1 tsp salt or more to taste
- 1/2 tsp black pepper
- 1/4 tsp white pepper optional
- 1 tsp hot sauce I used Texas Pete
- 1 tsp fresh thyme or ½ tsp dried thyme
- 2 leaves bay
- 7 cups water
- 10 cups cooked rice
Instructions
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Rinse the kidney beans and drain.
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Add all the ingredients (except the rice) to the slow cooker.
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Set the slow cooker to low and cook for either 6 hours on high or 10 hours on low (total).
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Optional: When there is one hour remaining, use a potato masher to go in and mash up some of the beans, then let it cook the remaining hour.
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Cook the rice in a separate pot, according to package directions. I used white jasmine rice and cooked it in my rice cooker.
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Serve with 1 cup rice in each serving.
Recipe Notes
*Nutrition information includes 1 cup cooked rice.
Nutritional information is approximate and was calculated using a recipe nutrition label generator.
Adapted from The Weary Chef.
Update Note: Please make sure your crock pot heats up hot enough to eliminate any potential toxins, as explained here. My crock pot gets very hot, so it works out fine for us to cook them this way. If you are in doubt, go ahead and soak your beans first just to be safe. I do not want anyone to get sick from this recipe!
Rachel says
I’m really looking forward to making this recipe. It looks delicious! I have a pound of pinto beans already. Do you think that would work fine in this recipe?
Marjorie @APinchOfHealthy says
Hi Rachel! The flavor will be slightly different, but still really tasty with pintos. I hope you enjoy it!
Nicole Nixon says
I made this using my new slow cooker (new as in I got in last year but am finally using it, LOL). I was afraid (from reading the comments) it wouldn’t turn out well, or that the beans wouldn’t cook all the way through. I’m not super familiar cooking with beans regardless.
With some adjustments, this recipe turned out super well. Instead of using 7 cups of water, I used 6 chicken bouillon cubes + 6 cups of water. I read some comments that said it was too watery, and I wanted to avoid that. Fortunately, cutting back on the water even by a cup worked out well. I also decided to use the cubes because I wanted more flavor. I didn’t even have to worry about too much salt either. I also added one jalapeno, which I removed the sees and white part. I also used less sausage because I didn’t notice until later that the recipe calls for 1 – 1.5 lbs of sausage–I just was a 12 oz package. I allowed this to cook for the full 10 hours and everything turned out delicious.
I’m definitely adding this to my rotating list of slow cooker recipes.
Gaelynn says
I hope this turned out ok. I used raw chicken sausage so it looks nothing like the pictures. Is it still safe to eat? Also, there is sooo much liquid left, is that right?
Marjorie @APinchOfHealthy says
I am not sure about the raw sausage.😬 That would give off some liquid. If you choose to make it again, next time I would suggest browning and draining the sausage first.
Kelly says
i made this today. smell great cooking all day and tastes wonderful! glad to know it freezes well because it does make a lot!! Thanks so much for a great recipe.
Ellen Morrison says
Can this meal be cooked ahead of time and frozen?
Marjorie @APinchOfHealthy says
Hi Ellen! Yes, this recipe makes a lot of beans. So we often end up freezing about half of it. The only thing I recommend would be to make fresh rice for when you thaw and reheat the bean mixture.
Diedra says
10 cups of cooked rice? I can’t even fit that much rice is my big crock pot. Just how much does this delicious looking recipe make?
Marjorie @APinchOfHealthy says
Hi Diedra! I cook the rice in a separate pot. I estimate 1 cooked cup per serving. And the bean mixture makes 10 servings as well, which is where I got 10 cups cooked rice (about 3.5 cups dry, if using jasmine). If you are cooking for fewer people, you can freeze some of the bean mixture. Instead of making 10 cups, just make the amount of rice you will need to eat. Freeze the bean mixture, and make a new batch of rice at the time you plan to eat it. Make sense?
Fae says
I made this today and I really enjoyed it. Based on the reviews I used chicken stock instead of water. I always soak my beans first if they are dry I do not cook them. I added cajun seasoning and cooked until the liquid reduced.
Marjorie @APinchOfHealthy says
Glad you enjoyed it!💖
Tamara says
I cooked the dry red kidney beans 10-15 minutes before putting in Crock-Pot and at 5 1/2 hrs of cooking on high, they are DEFINITELY done…..taste great…..only problem is I still put 7 cups of water in Crock-Pot like original recipe called for, and it’s too soupy!!!! It still taste great but way too liquidy. Also, the recipe makes for 8 people….a TON OF food. Very good though. Thank you for sharing.
Teachermommy says
We found this to be bland, even after using lots of extra hot sauce and some Cajun creole spice mix.
Cole says
When using so much water you have to use a good bit of seasoning! Although you added cajun it just might not have been enough. I’ve made this recipe several times & have never run into a problem flavor wise. Also next time maybe throw a few bouillon cubes (flavor depends on your sausage choice) in your water.
Karen says
Waste of time. Rinsed beans like recipe said but after 14 hours on low, beans still on harder side and sitting in so much liquid. Threw out. Never will I try this again!
Cole says
It must be depending upon your crockpot. I’ve used this recipe as a GUIDELINE serveral times & have always enjoyed the outcome. It never took longer than 8hrs too cook & everything turned out great.