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. 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!
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 1/2 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
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 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 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
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
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 bell pepper, chopped
- 1 medium onion, chopped
- 2 cloves garlic, 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.ÂStone House Seasoning
Use 1 1/2 teaspoons Stone House Seasoning in place of the garlic and salt called for in the recipe.ÂHow 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.Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Enjoy!
Robyn xo
Originally published September 2017. Updated 2021.
Can it be cooked on low, how long?
Yes, you can cook it on low. I would try about 8 hours.
This real simplified version tastes like more complicated versions….GREAT!!!
I’m so glad you enjoyed it! xo
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!
So glad you like this Olivia! Thanks so much!
Mine turned out pretty watery. Is there anything I can do to fix that?
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.
Delicious…thanks for sharing!
Glad you enjoy it Angela! Thanks! xo
Can I replace with canned beans and does this adjust the cooking time or amount of water needed?? Looking forward to making this tomorrow.
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!
I used canned but same amount of water in slow cooker…. can I fix this or will it work
in order to double the recipe, how much additional water needs to be added, if any? Also, how many servings doe this recipe provide?
Hi Vicki,
This recipe serves 6-8. I’ve not doubled this recipe before. Enjoy – it’s delicious! Thanks so much!
Thank you. 6 to 8 generous portions?
Yes! 🙂
Do you need to soak the beans before you put them in the slow cooker?
You can if you wish, but it’s not necessary. I describe this in the blog post in more detail. Thanks!
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?
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.
Salt should not be added until after the dry beans cook. Salt will keep dry beans from becoming soft.
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.
Soak next time
I am having the same problem and zero flavor.
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.
Okay I’m going for it. But does one need 7 cups of water if you’ve soaked the beans? Seems a bit much
Oops, sorry. Canned beans for dried.
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!
I’m so glad you enjoyed it, Cari! xo
How much does this make? I have a large family. Can I double it in a 7 qt crockpot?
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.
Can you use pinto beans?
Nori, there will be a different flavor if you substitute the red kidney beans to pintos.
This was delicious. Stick to your ribs, hearty. I followed the recipe and used the andouille sausage. Perfect! Will make again. Thanks!
Thank you, MJ!
Looks delicious. How can I substitute canned for dry? please.