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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 3 hrs 40 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 3 hrs 30 mins
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. I made this today using canned beans, ( I used three cans) Cooked on low while I was at work, (5hrs) and it turned out fantastic!!! I dump the juice and all from the beans and did not add any water. I did add a little extra onion and meat! YUMMY!!!!! I will be making this often.

      Thank you for the recipe!

    2. How much does this make? I have a large family. Can I double it in a 7 qt crockpot?

    3. Dawn, I have not doubled this recipe. I made the red beans and rice in a 6 quart slow cooker so I don’t believe you would be able to double the recipe in a 7 quart slow cooker. This recipe makes about 10 servings.

    4. Nori, there will be a different flavor if you substitute the red kidney beans to pintos.

    5. This was delicious. Stick to your ribs, hearty. I followed the recipe and used the andouille sausage. Perfect! Will make again. Thanks!

    1. You can if you wish, but it’s not necessary. I describe this in the blog post in more detail. Thanks!

    2. I followed this exactly without soaking and at 7 hours on high they were still hard!  Not even a little give. Had to make eggs for dinner. I’m curious if anyone else has experienced this?

    3. Jaimie, if your beans are old, they will not cook properly and will stay hard no matter how long they are cooked. Dry beans can be stored up to a year in an air tight container and stored in dark place like a cupboard.

    4. Salt should not be added until after the dry beans cook. Salt will keep dry beans from becoming soft.

    5. I haven’t had that problem with these beans in this recipe when I add the salt with dried beans and all the other ingredients in the slow cooker, Timothy. They are always soft and tender. Thanks.

    6. Christina, I’m sorry you did not like this recipe. I’m not sure why your beans would still be hard. They should be tender after cooking in the slow cooker on High for 6 hours. I didn’t make this recipe spicy on purpose since so many people cannot tolerate really spicy food. I did state in the post that you could use a spicier andouille sausage if you prefer.

    7. Okay I’m going for it. But does one need 7 cups of water if you’ve soaked the beans? Seems a bit much

  1. in order to double the recipe, how much additional water needs to be added, if any? Also, how many servings doe this recipe provide?

    1. Hi Vicki,
      This recipe serves 6-8. I’ve not doubled this recipe before. Enjoy – it’s delicious! Thanks so much!

  2. Can I replace with canned beans and does this adjust the cooking time or amount of water needed?? Looking forward to making this tomorrow.

    1. Hi Jackie,
      I use dried beans because I like the flavor the dish gets from everything cooking together in the slow cooker as in the recipe. I hope you enjoy this! It’s a delicious favorite in our house! Thanks!

    2. I used canned but same amount of water in slow cooker…. can I fix this or will it work

    1. Using a crockpot or cooking the beans on the stove. When the beans soften, usually you mash some beans to thicken it up. Start with a big spoonful and mash them, continue to mash beans until you get the consistency you desire.

  3. This was awesome. I just substituted 3.5 cups of water for 3.5 cups of chicken stock. My mom now asks me to make these all the time. Thank You!

  4. I made and instead of water I used 3 cups of chicken broth and 4 cups of water. I also added some diced jalapeños… After it was on high for 6 hours, it was so bland! No flavor at all! I ended up adding some red wine vinegar and then some creole seasoning and it perked right up!

  5. Made them yesterday and they were awesome! I used 4 cups of chicken broth and 3 cups of water. A little funny and next time may reduce liquid to 6 1/2 cups.

  6. Glad I tried it, but I wasn’t impressed by this one.  It was very bland — I added some Cajun seasoning and more chili powder to give it some spark.  Added more garlic, too. The long cooking in the pot reduced the veggies to nothing — I’m guessing they would have been happier with 2 or 3 hours.  Fixed up, the flavor was good, but I’ll go back to making this on the stove.

    Next time I make RB & R I will cook the beans in the crock pot, though. They were much better than canned — richer flavor.

    1. I’m sorry you didn’t enjoy it Mike. Some sausages are spicier than others and the garlic and spice amount in the recipe is plenty for some, but you can definitely add more spice if you wish. Since I use dried beans in this, I find that it takes the time on the recipe for the beans to get done. I don’t think the 2-3 hours would be enough. Thanks!

    2. Thanks for the reply. By “veggies” going 2-3 hours I meant the Pepper and onion, which seemed way over cooked.   The beans cooked up fine. I used a kielbasa sausage, same style and brand I would typically use.

  7. Actually, the vegetables are not supposed to stay chunky like a stew. I’m following the recipe and using a slow cooker on high as recommended, though I did do a “quick soak” on the beans because I have had hard beans before. Be sure and check your date on the bean package, as a lot of store stockers don’t necessarily check dates. Remember every cook uses what they have on hand, adjusts to their own preferences, and don’t take it seriously. This stuff was cooked in the pioneer days! LOL.

  8. When I got to the end of the cooking time the “broth” of the beans was a little too thin for my taste
    so I poured it into a sauce pan, added 2 TBS of flour and made a roux and combined it with the bean broth and bean mixture… and then added the cooked rice. I was pleased with the taste and consistency.

  9. I followed the recipe exactly but I found it came out too watery and although the smoked sausage added flavor to the liquid, the sausage itself was flavorless and the final product was a little too bland.

    1. I’m sorry it was a little bland for your taste, Robin. Some sausages are spicier than others and the garlic and spice amount in the recipe is plenty for some, but you can definitely add more spice if you wish. Thanks!

  10. My family loved this recipe. Just like everyone else, I did tweak it a little (every cook has to make a recipe their own, right?) I browned my sausage beforehand, added some creole seasoning and added in some country ham pieces for seasoning (I always add ham to my beans). It was the perfect comfort food. Cooking times were perfect. I’m doubling it tonight and am going to try freezing some. Thanks so much!

  11. Made this recipe, love cooking in my slow cooker. Easy using dry beans. I did use 1 lb. of spicy sausage. Delicious!

  12. Hello!
    I live in California and unfortunately never had “real” RB&R before. Tried a few other recipes, but yours by far has been the best, but I’m not an expert. I like my food REALLY spicy so next time I think I’m going to go with andouille sausage.

  13. Great recipe. Very delicious. I did add a few whole bay leaves and a 1/4 tsp of cayenne pepper, and used a quart of vegetable stock in place of 4 Quarts of the water.  I did soak the beans and rinsed them before use. This really helps for eliminating the bean flatulence problem. I also preheated the cooker liner by filling it with really hot tap water and dumping it before use to speed things up and heated up the vegetable stock in a saucepan before adding. Then boiled the remaining 3 qts of water before adding and sautéed the vegetables in olive oil (softened but not browned) before adding. I realize these extra steps are not really necessary but they do get things cooking faster. I will make this recipe again, it is a keeper. Thank you.

  14. This has been my go to red beans and rice recipe! I just use canned beans and add a can of Rotel tomatoes for some added flavor. Delicious! This is from a true Cajun too. 

  15. Made this recipe tonight, and it’s a keeper. The only thing I did different was to make a roux, and mix it in at the end. Made it just a little thicker. Thanks so much for sharing this recipe.

  16. I made this in my dutch oven due to lack of time. It came out amazing! Next time I would add more sausage.

  17. I wasn’t thrilled with the way this came out but only because of my personal preferences. The recipe itself is awesome. I should have used a spicier sausage and less green pepper. For some reason anything I make with green pepper, it ends up with it being all I can taste. So next time the only change I’ll make is to use a spicy andouille sausage and only a half of a green pepper. Otherwise yum!!

    1. Hi Lani Lin,
      I’m sorry this was not spicy enough for you. We love it with a spicier andouille sausage sometimes, too. I hope you like it better next time with the changes. Thanks!

  18. I just wanted to let you know I have made this recipe SO many times. My family absolutely loves it. We use kielbasa sausage, omit the bell pepper and use a bit less celery and it’s perfect.

    I have also used both dried and canned beans (3 cans per an earlier commenter) on different occasions and the spice ratio is the same for either. When using canned beans I find the quantity is enough for our family of 4 plus lunch the next day, but when you use dry you can easily put half in a freezer and still have enough for leftovers. That being said, this freezes beautifully! Thank you so much for sharing this. It has been part of our family’s dinner rotation for many months!

    1. Thanks, Gaylin. I always like to hear when someone loves one of my recipes. Also, love the information you gave on how you make it for your family and then store the leftovers. xo

  19. You are so right-it is dangerous having these just hanging out in the crock pot waiting for supper!! I can’t stop eating them straight from the pot and it’s still an hour ‘til we actually eat!! These are sooooooo yummy!!! Thank you for this amazing recipe!! 

  20. Needs more spice, Although the Andouille sausage had a bit of kick to it the beans themselves were very bland.
    Love that we didn’t need to presoak the beans. Will make it again with additional spices. Thanks!

    1. Thanks, Michelle! I didn’t make this recipe very spicy since so many people don’t like really spicy food. I thought everyone who wanted a more spicy dish could add more. So glad you liked it! xo

  21. Love this recipe and making it again for the 3rd time for a party. Thanks for the comments on how to get the sauce thicker- that’s the only thing I will do different this time. Otherwise delish and excited to make this for my friends!

    1. I’m so glad you like this recipe and hope your friends do as well. Thanks so much, Amber.

  22. A good way to thicken it is to take a little bit of the beans and veggies out, mash them a little and add them back in. I actually used my magic bullet to break them up, worked great.

    1. You can use red, yellow, or green pepper, Lynn; whichever you prefer. Hope you enjoy!

    1. Patty, I haven’t tried cooking them together but I would think the rice would be mush if cooked in the slow cooker for 6 hours.

  23. I made this yesterday. I did soak my light kidney beans overnight. They were perfectly cooked all day in my 5 qt crockpot on high the next day. At the end, for us, we needed more salt/seasoning so I added 1 tsp Toni Chaseries creole (with salt) seasoning. I also added the other half of the pound of smoked sausage (Hillshire). I cooked it 10 minutes longer stirring ocassionally. My family said it was the best red beans and rice I’d ever made.

  24. I wanted to try a different recipe for red beans and rice to the one my husband makes so thought I would give this one a go. The only change I would make is to add a creole seasoning to it in place of the chili powder. We found the flavor to be very bland. Otherwise this recipe cooked up very nicely. I followed the cooking instructions and the beans were definitely done. I could have even reduced the time to5 hrs on high. I have the Ninja all in one cooker with the Teflon pot so I typically need to cook things slightly less time than a recipe calls for. Good easy meal with flavor adjustment options. I’ll make this again.

  25. Liked this recipe but made a few changes. Soaked the beans overnight, used chicken broth instead of water, added a cup of chopped cabbage and a 1/4 tsp of caraway seeds. Cooked in the slow cooker for 8 hours and served over brown rice. Perfect after a day of snowmobiling!

    1. There was plenty of liquid with only one can undrained, Amy. It may vary with the brand of beans you use, though.

  26. Other than doubling the sausage, I followed this recipe precisely and it was a HUGE hit. My family devoured it like they hadn’t eaten in days. When I first put everything in the crockpot, I wondered if there was enough liquid too, but it turned out to be more than enough. My Instacart shopper substituted the wrong beans on a recent trip, so I’ll be trying this recipe again next week with a bean trio (kidney, pinto and black). It won’t be traditional “red beans” but I think this recipe will work well with a variety of beans: simple yet flavorful. Thank you so much for sharing this recipe.

  27. I’m confused. The ingredients say 2 cans 15 oz red kidney beans and the next line says 1 can 15 oz cans red kidney beans. So is it 2 cans, 1 can, or 3 cans total? Looking forward to clarification.

    1. Cassie, the recipe ingredients are 2 cans drained and one can undrained, so a total of 3 cans. I hope you enjoy the recipe.

  28. First time trying this recipe. Very easy, I used country boys smoked sausage pork/venison with garlic. Followed recipe as written. Delicious!!

    1. Tricia, if you want more juice, don’t drain the other cans of beans. My family liked the ratio of the liquid when I only drained one can of the beans.

  29. Hi. I’m a bit confused with the cooking time. I’ve always cooked dry beans in the crockpot for 8 hours on low. These are canned beans and the recipe calls for 4 hours on high. However, I saw some comments say that you can also do them on low for 8 hours. Will they disintegrate if I do 8 hrs on low since they’re canned beans? Not sure if the 8 hrs instructions were for dry beans. If I do 8 hrs on low, do I add water?

    1. Rebeca, no the beans will be fine cooked on low for 8 hours. You just follow the recipe and don’t add water. Hope you enjoy.

  30. 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.

  31. 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!