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! 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
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.
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!
Thanks so much, Greta! xo
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.
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!
My mother in law told me condensed cream of celery works great to thicken it up!
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.
Sounds delicious, Bill! Thanks!
This looks great! How would you recommend modifying this recipe for an 8-quart slow cooker?
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.
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.
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!
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.
Could this exact recipe be made in a 5qt cooker or would I need to reduce the ingredients ??
I think you should be fine to make in a 5 quart slow cooker.
Oops…. Runny not funny. ….
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.
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!