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!

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.

Slow Cooker Red Beans and Rice Recipe

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 just 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 Recipe

To make this dish, you’ll need the following ingredients and a slow cooker.

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, 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 red beans are finishing, cook your favorite rice according to the package directions.

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 an 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 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

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!

Enjoy!
Robyn xo

Originally published September 2017.