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.
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?
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.
Could I cook on low for 8 – 10 hours? I like to start meals before I leave for work to have it finished when we get home.
Amy, you can cook on low setting for 8 hours. I hope you enjoy!
It smells great cooking but it doesn’t seem to have much juice to it. I followed the recipe exactly too.
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.
First time trying this recipe. Very easy, I used country boys smoked sausage pork/venison with garlic. Followed recipe as written. Delicious!!
Thank you, Tammy. I’m so glad you liked this recipe.
speaking of Southern, I serve this with fried cornbread. Just sayin’
Yum , perfect pair
Do you think vegan sausage would work?
I haven’t tried this with vegan sausage, Sara.
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.
Cassie, the recipe ingredients are 2 cans drained and one can undrained, so a total of 3 cans. I hope you enjoy the recipe.
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.
I’m so glad you liked this recipe. Thank you!
how much liquid? 1 can of bean liquid does not seem like it is enough.
There was plenty of liquid with only one can undrained, Amy. It may vary with the brand of beans you use, though.
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!
Hi Laurie,
How much chicken broth did you use?