Slow Cooker Red Beans and Rice Recipe
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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! It freezes well for meal prepping, too!
This Red Beans and Rice dish 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.
When I was growing up, my Mama would make Red Beans and Rice when she knew she would be home all day so that she could tend to it on the stove. Now, I take about 5 minutes to toss the ingredients into the slow cooker, set the timer, and smell the deliciousness as it cooks. There is 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!
How to Make Slow Cooker Red Beans and Rice
You’ll need the following ingredients and a slow cooker to make this dish.
Ingredients
Be sure to see the recipe card below for the full listing of ingredients, instructions, notes, and estimated nutritional information.
- Beans – You will need three (15-ounce) cans of red kidney beans. You’ll drain two cans and leave one undrained for this recipe.
- Sausage – Use your preference of a mild smoked sausage or a spicy andouille sausage for more spice.
- Celery – 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 1/2 teaspoons.
- Seasoning – Use Worcestershire sauce (or coconut aminos), salt, and chili powder. If using Stone House Seasoning in place of the garlic cloves, omit the salt.
- Long grain rice – cooked according to package instructions
- Optional garnish: green onions and/ or fresh parsley
Step-by-Step Instructions
Prep. Add red beans (2 cans drained and 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.
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 the slow cooker is out of this world!
Cook rice. As the cooking of the red beans is almost complete, cook your favorite rice according to the package directions.
Serve. Add rice to each serving bowl when both beans and rice are done. 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!
Storage Tips
This recipe is perfect to make ahead and it freezes well.
To store: Once the cooked beans are completely cooled, place them in an air-tight container(s) and do the same for the cooled rice. It will last 5-6 days in the refrigerator.
To freeze. Allow the red beans and the rice to cool completely. Portion each into a 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
Here’s my Slow Cooker Red Beans and Rice Recipe. I hope you love it as much as we do!
Slow Cooker Red Beans and Rice Recipe
Equipment
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 stalks celery, chopped
- 1 medium bell pepper, seeded and chopped
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon Worcestershire sauce, or coconut aminos
- 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
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Enjoy!
Robyn xo
Originally published September 2017.
Growing up in a large family, my mom (raised on a farm) used to make from scratch. This recipe looked really good and was looking forward to making this for my family. Made as per directions, but seemed a little bland and dry compared to what I grew up on. Granted my mom never had or used a slow cooker, cooked just about everything using cast iron. My family did like the recipe, so if I make this again, will definitely add a few cups od broth to give it some moisture.
Sam, I don’t add any liquid other than is in the undrained cans of kidney beans. If your beans don’t have very much liquid, you can add all the cans without draining them and add a little water or broth if you want more liquid. The vegetables create liquid as they cook so don’t add a lot of water or broth or it will be too soupy. If you want the beans to be spicier, you can add the spicy andouille sausage for more spice.
could I substitute uncooked Italian sausage for the cooked type you suggested?
Donna, you can use Italian sausage in this recipe if you wish. Just add it the same as described in the recipe for the smoked sausage.
I made this for the 1st today and it was great. Followed the instructions, but the only thing I added was some hot sauce. Making sure I bookmark this page to make again. Thanks for the recipe from a single mom learning to cook.
The hot sauce sounds like a wonderful addition, Brittany! I’m going to try that myself next time. I’m excited for you learning to cook. Please reach out if you have any questions or things you’d like help with learning to cook! I’m here to help! xo