Red Beans and Rice in the Slow Cooker
Red Beans and Rice in the Slow Cooker is a classic comfort food made easy. Dried red beans slow cook with smoked sausage, Cajun spices, and vegetables until rich, creamy, and deeply flavorful—no babysitting required. This hearty, budget-friendly crockpot recipe is perfect for busy days, meal prep, and leftovers that taste even better the next day.
Ingredients
- Main Ingredients
- 1 lb dried red beans rinsed and sorted
- 12 –14 oz smoked sausage or andouille sliced into rounds
- 1 medium onion diced
- 1 green bell pepper diced
- 2 celery stalks chopped
- Seasonings Sauces, or Flavor Base
- 4 cloves garlic minced
- 2 bay leaves
- 1½ –2 teaspoons Cajun or Creole seasoning to taste
- 1 teaspoon smoked paprika
- ½ teaspoon dried thyme
- Pantry Staples
- 6 cups low-sodium chicken or vegetable broth
- Salt and black pepper to taste (added near the end)
- 1 tablespoon olive oil optional, for browning sausage
- 2 –3 cups cooked white rice for serving
Instructions
- Rinse and sort the dried beans, removing any debris.
- Lightly grease a 6-quart slow cooker.
- Add beans, onion, bell pepper, celery, garlic, and sliced sausage to the slow cooker.
- Sprinkle in Cajun seasoning, smoked paprika, thyme, black pepper, and bay leaves.
- Pour broth over everything, making sure the beans are fully covered.
- Cover and cook:
- Low: 8–9 hours
- High: 5–6 hours
- When beans are fully tender and creamy, remove bay leaves.
- Mash a small portion of the beans against the side of the slow cooker to thicken the mixture.
- Taste and add salt as needed.
- Serve hot over freshly cooked rice.
Notes
- Beans must be fully tender—if they’re still firm, keep cooking.
- Avoid salting early; salt can prevent beans from softening.
- Mashing a portion of the beans is key to the classic creamy texture.