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 Louisiana raised husband really enjoys this quick take on red beans and rice, and our young son loves it – so it’s a win-win in our house! I’ve used a frozen mix of veggies required when I couldn’t get to the store for fresh produce and it added extra moisture which made it more saucy, but still very tasty! Just added extra seasoning towards the end so it didn’t seem watered down. Thank you for the recipe!
Audrey, I love that someone from Louisiana loves this red beans and rice recipe! We love it with the spicier sausage at our house sometimes.
The red beans and rice are so good. I made one change, I used 2 cans of red beans with chili sauce and 1 can regular red beans. I didn’t add the other chili powder as that would have made it to spicy for me. Everyone faves about them when I fix them.
Don’t forget the ham hock!
can I use red beans instead of kidney beans
Kari, you can use red beans if you wish.
On your red beans and rice recipe do you not any kind of water or broth?
Christina, I don’t add any liquid other than that in the undrained can of kidney beans. If your beans don’t have very much liquid, you can add a little water. The vegetables create liquid as they cook so don’t add a lot of water or it will be too soupy. Hope you enjoy!
Just curious…Rather than serving it over the cooked rice, can the cooked rice be all mixed in after everything else is done cooking in the crockpot? I want to take this to a party, I think it would be easier…. Thanks! This recipe sounds delicious!
Laura, you can mix the red beans and sauce with the rice if you want. I think it would be great that way for a party.
This is absolutely DELICIOUS. I make this now in an almost weekly basis because my husband and I just can’t get enough! Have you ever made it in an instant pot? I’m curious to see if I can replicate it, in less time!
I’m sorry but I haven’t made this recipe in the Instant Pot, Mollie. I love that you and your husband enjoy this recipe.
So easy to prepare and delicious!
Thanks, Susan. I love how easy this recipe is to make, too. I’m so glad you enjoyed it.
Do you add water or broth to this recipe? if yes, how much?
Samuel, I don’t add any liquid other than that in the undrained can of kidney beans. If your beans don’t have very much liquid, you can add a little water. The vegetables create liquid as they cook so don’t add a lot of water or it will be too soupy. Hope this helps.
I was surprised how good this turned out! It was so easy to throw together and tasted so good (even without the rice) I made this for my husband’s lunch for work and he raved about it 😋
I’m so glad your husband loved it, Erika!