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This delicious Slow Cooker Red Beans and Rice recipe is a traditional Creole red beans and rice favorite made easy in the slow cooker! Freezes well for meal prepping too!

White bowl filled with Red Beans and Rice, with pieces of smoked sausage, garnished with green onion and parsley  // addapinch.com

Red Beans and Rice is definitely a favorite meal at my house. It’s so comforting and delicious. The ingredients for this satisfying meal are inexpensive, readily available in the grocery store, and usually found in most stocked pantries. Beans are definitely a scrumptious and nutritious food we enjoy. Just like these beans, we love black beans and pinto beans as well in so many dishes. They are great to keep on hand in the pantry for a meatless meal or a perfect side dish.

But the best part of this recipe is how scrumptious it is – and how easy it is to make!

Slow Cooker Red Beans and Rice Recipe

I remember when I was growing up that Mama would make Red Beans and Rice when she knew that she would be home all day so that she could tend to it on the stove. Now, I just take about 5 minutes to toss the ingredients into the slow cooker, set the timer and smell the deliciousness as it cooks. No need to babysit the pot or hover around the kitchen, which makes this remake of a family favorite super simple to make and a winner in my book!

Slow cooker insert filled with red beans, chopped onion, sliced sausage  // addapinch.com

How to Make Slow Cooker Red Beans and Rice Recipe

To make this dish, you’ll need:

Ingredients

  • red kidney beans – You will need three 15-ounce cans of red kidney beans. You’ll drain two cans and leave one undrained.
  • smoked sausage – Use your preference of a mild smoked sausage or a spicy andouille sausage for more spice.
  • celery ribs – chopped
  • green bell pepper – chopped
  • onion – chopped
  • garlic cloves – I also love to use Stone House Seasoning in place of the salt and garlic in this recipe. If using instead of the garlic cloves and salt, use 1 ½ teaspoons.
  • Worcestershire sauce or coconut aminos – I love to use coconut aminos since I am sensitive to soy.
  • salt – see the note for garlic cloves
  • chili powder
  • uncooked long grain rice
  • Optional Garnish: green onions and/ or fresh parsley
Slow Cooker insert with red beans, onions, seasonings, bell pepper, sliced sausage // addapinch.com

Step by Step Instructions

  1. Prep. Add red beans (2 cans drained, 1 can undrained), smoked sausage, celery, bell pepper, onion, garlic (or Stone House Seasoning), Worcestershire sauce (or coconut aminos), salt, and chili powder to a 6-quart slow cooker.
  2. Cook. Stir all of the ingredients together so that they are well combined, place the lid onto your slow cooker and set the timer for 4 hours on High. Once the beans and other vegetables are tender, give your red beans another stir to combine all of the flavors. I have to say, the aroma coming from slow cooker is out of this world!
Slow Cooker with cooked red beans recipe with sausage, bell pepper and onions all spooned into a ladle // addapinch.com
  • Cook rice. As the red beans are finishing, cook your favorite rice according to the package directions.
Spoon in a bowl of garnished Red Beans with sausage and bell pepper and onions // addapinch.com
  • Serve. Once both beans and rice are done, add rice to each serving bowl. Top each bowl of rice with a serving of the red beans. To garnish, top your red beans and rice with chopped green onions and chopped fresh parsley. Serve and enjoy!

How to Store Red Beans and Rice

This recipe is perfect to make ahead and it freezes well.

Refrigerator

Once cooled, place cooked and cooled red beans in air tight container(s) and do the same for the cooled rice. It will last 5-6 days in the refrigerator.

Freezer

To freeze, allow the red beans and the rice to cool completely. Portion each into freezer safe container(s). Store in the freezer for up to 3 months.

When ready to serve, thaw in the refrigerator overnight and then reheat and serve.

More Slow Cooker Favorites

Chicken Tortilla Soup

Classic Pot Roast

White Chicken Chili

Vegetable Soup

Here’s my Slow Cooker Red Beans and Rice Recipe. I hope you love it as much as we do!

4.55 from 33 votes

Slow Cooker Red Beans and Rice Recipe

Bean 4 hrs 10 mins

Slow Cooker Red Beans and Rice Recipe - A  traditional Creole red beans and rice recipe that everyone loves made easy in the slow cooker!  // addapinch.com
Prep Time 10 mins
Cook Time 4 hrs
Servings 10
Course Main Course
Cuisine American
Author Robyn Stone | Add a Pinch
Slow Cooker Red Beans and Rice Recipe – A traditional Creole red beans and rice recipe that everyone loves made easy in the slow cooker! 

Ingredients  

  • 2 (15-ounce cans) red kidney beans, drained
  • 1 (15-ounce can) red kidney beans, undrained
  • 1/2 pound smoked sausage thinly sliced (andouille or smoked)
  • 3 celery ribs chopped
  • 1 green bell pepper chopped
  • 1 medium onion chopped
  • 2 garlic cloves minced
  • 1 tablespoon Worcestershire sauce
  • ½ teaspoon kosher salt
  • ¼ teaspoon chili powder
  • 4 cups uncooked long grain rice

Optional Garnish

  • green onions chopped, for garnish
  • fresh parsley chopped, for garnish

Instructions 

  • Add red kidney beans, smoked sausage, celery, bell pepper, onion, garlic, Worcestershire sauce, salt, and chili powder to a 6-quart slow cooker. Set on high setting and cook for 4 hours.
  • Cook rice according to package directions.
  • Serve red beans over top of the cooked rice. Top with fresh green onions and parsley.

Notes

Substitutions:

Andouille Sausage

This is a mild recipe with smoked sausage.  For a spicier version, use a spicy andouille sausage. 

Stone House Seasoning

Use 1 ½ teaspoons Stone House Seasoning in place of the garlic and salt called for in the recipe. 

How to Store Red Beans and Rice

This recipe is perfect to make ahead and it freezes well.

Refrigerator

Once cooled, place cooked and cooled red beans in air tight container(s) and do the same for the cooled rice. It will last 5-6 days in the refrigerator.

Freezer

To freeze, allow the red beans and the rice to cool completely. Portion each into freezer safe container(s). Store in the freezer for up to 3 months.
When ready to serve, thaw in the refrigerator overnight and then reheat and serve.

Nutritional Information

Calories: 502kcal | Carbohydrates: 89g | Protein: 18g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 16mg | Sodium: 354mg | Potassium: 826mg | Fiber: 8g | Sugar: 2g | Vitamin A: 115IU | Vitamin C: 13.2mg | Calcium: 77mg | Iron: 4mg

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Enjoy!
Robyn xo

Slow Cooker Red Beans and Rice Recipe - A  traditional Creole red beans and rice recipe that everyone loves made easy in the slow cooker!  // addapinch.com

Originally published September 2017. Updated 2021.

Slow Cooker Recipes

Robyn Stone

..where I share sweet, savory and southern recipes, as well as home and garden tips and tidbits of travel.

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Recipe Review




Comments

  1. Not a review but a question. The recipe says use red kidney beans (“You will need three 15-ounce cans of red kidney beans. You’ll drain two cans and leave one undrained.”) I don’t see anything about using dry beans, and surely you wouldn’t cook canned beans 4(?) hours in a crock pot. How would I make this recipe with dried kidney beans? Thanks.

    1. April, the 4 hour cooking time in the slow cooker is correct with canned red kidney beans in this recipe. The FDA has reported that dried red kidney beans could release a toxin if not cooked thoroughly at high temperatures and that some slow cookers did not reach a temperature high enough to kill the toxin. Canned red kidney beans have already been cooked at high pressure so are safe in the slow cooker.

  2. Would this be OK to cook on low for 7 hours? Or would the 4 hours on high be best Hoping? Am hoping to put in crock pot before I leave for work and be done when I get home for dinner. Never home in time to let it cook for 4 hours before feeding family!

  3. Is the only liquid for this recipe is from the can of beans? I’m reading the recipe and thinking about making this, but where’s the liquid?

    1. Dawyn, there will be the liquid from the undrained cans of beans plus the vegetables and sausage release liquid as they cook. Hope you enjoy!

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