Crockpot Red Beans and Rice
This Crockpot Red Beans and Rice features a rich blend of kidney beans and smoky andouille sausage, all simmered together with fresh garlic, onion, and punchy Cajun spices. Just ladle it high over a hot bowl of fluffy white rice and dinner’s on the table! Hey there!
Meet your new weeknight favorite. It’s a seriously comforting, flavor-packed bowl of creamy red beans and sausage over rice that’s super filling, totally day-making, and absurdly simple to prep on a rushed morning. If you’re obsessed with cozy comfort food like our Easy Slow Cooker Tomato Soup for Cozy Fall Dinners, this classic slow cooker meal is going to earn a permanent spot on your weekly menu.
That’s right. We’re leaning on cheap dry beans to do some heavy lifting here, and trust me, they won’t disappoint.
The Secret to Perfect Crockpot Red Beans and Rice
Cooking dry beans slowly at LOW heat (around 200°F) over 7 to 8 hours allows starches to gelatinize gradually without blowing apart bean skins. Mashing 1 cup of beans near the end releases amylose starches that emulsion-bind with fat from the sausage to form a creamy gravy naturally.
The Holy Trinity of onion, pepper, and celery cooks down completely during the long simmer to build a deep aromatic base. If you enjoy cozy slow cooked comfort dinners like this, try our Sheet Pan Chicken Thighs and Potatoes for an Easy Dinner for another satisfying meal.
Shopping List
- red kidney beans: Dry red kidney beans sorted and rinsed in cold water.
- andouille sausage: Smoked Louisiana andouille sausage sliced into half-inch thick rounds.
- yellow onion: Finely diced for aromatics.
- green bell pepper: Seeded and finely diced.
- celery stalk: Diced to complete the Cajun Holy Trinity.
- garlic clove: Minced finely.
- chicken broth: Low-sodium chicken broth to control salt level.
- Cajun seasoning: Store-bought or homemade Creole spice mix.
- bay leaf: Dried bay leaves to add earthy aroma.
- long-grain white rice: Steamed hot long-grain white rice for serving.
- green onion: Thinly sliced green tops for garnish.
What You’ll Use
- 6-Quart Slow Cooker: A standard 6-quart oval slow cooker heats evenly and holds the volume needed without overflowing — using a smaller 4-quart model risks liquid boiling over.
- Potato Masher: A sturdy stainless steel potato masher easily breaks down cooked beans against the crock wall — plastic spoons can bend under pressure.
How to Make Crockpot Red Beans and Rice at Home
Step 1: Chop vegetables and slice sausage
Dice the yellow onion, green bell pepper, and celery stalks into uniform 1/4-inch pieces. Slice the smoked andouille sausage into 1/2-inch thick rounds on a cutting board.
You’ll hear the crunch of fresh vegetables as your knife slices through them, releasing a sharp and sweet aromatic scent across the kitchen. (I tried using pre-diced frozen veggies once, they turned into mush after 8 hours.
Fresh produce is the fix. ) Cutting the vegetables uniformly ensures they break down evenly into the gravy later.
Tip: Keep the sausage slices relatively thick so they retain their juicy texture during the long cook time.
Step 2: Combine ingredients in the slow cooker
Place the sorted and rinsed dry red kidney beans into the bottom of a 6-quart slow cooker. Add the diced vegetables, sliced sausage, minced garlic, bay leaves, Cajun seasoning, and low-sodium chicken broth.
Stir well with a spoon to submerge all ingredients in liquid. The liquid should completely submerge the dry beans by at least 2 inches to ensure proper rehydration.
You’ll smell the smoky paprika and garlic right as the hot broth hits the seasonings. Submerging dry beans in broth ensures they soften completely without scorching.
Tip: Rinse dry beans thoroughly in cold water to wash away dust and pick out any broken beans.
Step 3: Slow cook on low heat
Cover the slow cooker with its lid and cook on LOW heat (about 200°F) for 7 to 8 hours. Avoid opening the lid during the first 6 hours to keep the steam trapped inside.
Around hour 6, you’ll see gentle bubbling around the edges and smell a rich, smoky Louisiana gravy aroma filling the room. The kidney beans should be completely tender and yield easily when pressed against the side of the pot.
Slow low-heat simmering softens kidney bean starches gradually without bursting the skins prematurely.
Tip: If your beans are older, they might take closer to 8.5 hours to become fully tender.
Step 4: Mash beans to thicken the gravy
Remove the lid and discard the bay leaves. Use a potato masher or heavy wooden spoon to mash about 1 cup of the cooked beans against the inside wall of the slow cooker insert, then stir everything back together.
The broth will immediately transform from thin liquid into a rich glossy mahogany gravy that coats the back of your spoon. (My first batch was too thin because I skipped mashing.
Mashing releases bean starches to thicken the liquid naturally. ) Mashing releases natural bean starches to thicken the dish into an authentic creamy gravy.
Tip: Only mash about a third of the beans so you keep plenty of whole beans for texture.
Step 5: Ladle over rice and serve
Ladle the hot slow-cooked red beans and sausage generously over individual bowls of warm fluffy long-grain white rice. Top each serving with thinly sliced fresh green onions.
The hot red bean gravy pools around the white rice grains while steam rises off the fresh green onion garnish. The green cuts through the deep reddish-brown color of the dish.
Serving over fresh warm rice balances the salty smoky seasoning of the slow-cooked beans.
Tip: Cook your white rice on the stovetop right before serving so it stays hot and fluffy.
Tips and Tricks
- Rinse dry kidney beans under cold water for at least 60 seconds to clean away dust and debris before adding to crockpot.
- Keep slow cooker lid closed tightly during the first 6 hours of cook time because opening it drops temperature by 15 degrees.
- Mash exactly 1 cup of beans against crockpot wall at hour 7 to release starches that thicken liquid into gravy naturally.
- Use low-sodium chicken broth instead of salted broth so Cajun seasoning does not make the slow cooked gravy overly salty.
- Slice sausage into thick half-inch rounds so meat remains juicy and structured after 8 hours of slow cooking.
- Cook fresh white rice separately on stovetop right before serving so grains stay fluffy instead of absorbing all gravy in pot.
- Add 1/2 pound of smoked ham hock to slow cooker insert alongside sausage for an extra layer of deep traditional Cajun flavor.
- Stir in 1/2 teaspoon of cayenne pepper and 2 dashes of hot sauce for an extra spicy slow cooked dinner kick.
- Substitute turkey sausage and low-sodium broth to create a lighter high-protein version of this Creole classic.
Variations to Try
- andouille sausage: smoked kielbasa or turkey sausage — Kielbasa reduces spicy heat while keeping the smoky flavor, but reduce salt slightly as some brands carry extra sodium.
- red kidney beans: small red beans — Small red beans cook about 30 minutes faster and yield an even creamier texture than traditional large kidney beans.
- chicken broth: vegetable broth or water — Vegetable broth keeps the liquid light, though you may want to add 1/2 teaspoon of smoked paprika to replace meat fat richness.
- long-grain white rice: brown rice or quinoa — Brown rice adds a nuttier grain flavor and extra fiber, though it absorbs more gravy than soft white rice. If you prefer bakery sides, pair this meal with our Sourdough Discard Focaccia (easy No-waste Recipe).
How to Store & Reheat
Store leftover bean gravy and cooked white rice in separate airtight glass containers in the refrigerator for up to 4 days. Storing rice separately prevents it from soaking up all the rich gravy and becoming soggy.
You can also freeze the bean mixture in freezer bags for up to 3 months. Reheat individual portions in the microwave on HIGH for 2 minutes, stirring halfway through.
Alternatively, warm on the stovetop over medium-low heat for 8 to 10 minutes, adding 2 tablespoons of chicken broth or water to loosen the thick gravy. Check for spoilage signs like sour odors or surface film before eating.
Crockpot Red Beans and Rice
Ingredients
- 1 pound red kidney beans Dry red kidney beans sorted and rinsed in cold water.
- 14 ounces andouille sausage Smoked Louisiana andouille sausage sliced into half-inch thick rounds.
- 1 large yellow onion Finely diced for aromatics.
- 1 medium green bell pepper Seeded and finely diced.
- 3 stalks celery stalk Diced to complete the Cajun Holy Trinity.
- 4 cloves garlic clove Minced finely.
- 6 cups chicken broth Low-sodium chicken broth to control salt level.
- 1.5 tablespoons Cajun seasoning Store-bought or homemade Creole spice mix.
- 2 whole bay leaf Dried bay leaves to add earthy aroma.
- 3 cups long-grain white rice Steamed hot long-grain white rice for serving.
- 3 stalks green onion Thinly sliced green tops for garnish.
Instructions
- Dice the yellow onion, green bell pepper, and celery stalks into uniform 1/4-inch pieces. Slice the smoked andouille sausage into 1/2-inch thick rounds on a cutting board. You’ll hear the crunch of fresh vegetables as your knife slices through them, releasing a sharp and sweet aromatic scent across the kitchen. (I tried using pre-diced frozen veggies once, they turned into mush after 8 hours. Fresh produce is the fix.) Cutting the vegetables uniformly ensures they break down evenly into the gravy later.
- Place the sorted and rinsed dry red kidney beans into the bottom of a 6-quart slow cooker. Add the diced vegetables, sliced sausage, minced garlic, bay leaves, Cajun seasoning, and low-sodium chicken broth. Stir well with a spoon to submerge all ingredients in liquid. The liquid should completely submerge the dry beans by at least 2 inches to ensure proper rehydration. You’ll smell the smoky paprika and garlic right as the hot broth hits the seasonings. Submerging dry beans in broth ensures they soften completely without scorching.
- Cover the slow cooker with its lid and cook on LOW heat (about 200°F) for 7 to 8 hours. Avoid opening the lid during the first 6 hours to keep the steam trapped inside. Around hour 6, you’ll see gentle bubbling around the edges and smell a rich, smoky Louisiana gravy aroma filling the room. The kidney beans should be completely tender and yield easily when pressed against the side of the pot. Slow low-heat simmering softens kidney bean starches gradually without bursting the skins prematurely.
- Remove the lid and discard the bay leaves. Use a potato masher or heavy wooden spoon to mash about 1 cup of the cooked beans against the inside wall of the slow cooker insert, then stir everything back together. The broth will immediately transform from thin liquid into a rich glossy mahogany gravy that coats the back of your spoon. (My first batch was too thin because I skipped mashing. Mashing releases bean starches to thicken the liquid naturally.) Mashing releases natural bean starches to thicken the dish into an authentic creamy gravy.
- Ladle the hot slow-cooked red beans and sausage generously over individual bowls of warm fluffy long-grain white rice. Top each serving with thinly sliced fresh green onions. The hot red bean gravy pools around the white rice grains while steam rises off the fresh green onion garnish. The green cuts through the deep reddish-brown color of the dish. Serving over fresh warm rice balances the salty smoky seasoning of the slow-cooked beans.
Notes
Nutrition
Reader Questions
Yes, this dish tastes even better the next day as flavors meld together in the fridge. Store the cooked bean mixture in an airtight container for up to 4 days, then reheat gently on the stovetop over medium heat for 10 minutes while adding a splash of broth to restore creaminess.
Soaking dry red kidney beans overnight is not strictly required when cooking on LOW for 7 to 8 hours, as slow cookers maintain steady temperature long enough to soften them completely. However, soaking for 8 hours speeds up cook time by about 1 hour if you are short on time.
Beans usually remain hard due to old age or acidic ingredients like tomatoes added too early. Ensure your dry beans are fresh, cook on LOW for up to 9 hours, and avoid adding acidic sauces until after beans become tender.
Red beans freeze exceptionally well for up to 3 months in freezer-safe containers. Freeze the bean gravy separately from cooked white rice, then thaw overnight in fridge and reheat on stovetop with a splash of water.
To thicken the gravy easily, mash 1 to 2 cups of tender beans against the side of the slow cooker pot using a potato masher, then simmer uncovered on HIGH heat for 20 minutes to let steam escape and liquid reduce.
Before You Go
This is easily one of my all-time signature recipes. I make this Crockpot Red Beans and Rice the true Louisiana way, built on a slow-cooked holy trinity, smoky sausage, and a rich kidney bean gravy.
It definitely takes a little patience while it simmers, but it’s worth every single minute. The beans turn melt-in-your-mouth tender, and the sauce gets amazingly thick.
If you always need a sweet treat after a cozy dinner, go check out our Fudgy Chocolate Zucchini Brownies (no One Will Guess! ) or these Soft Gluten Free Pumpkin Cookies with Chocolate Chips for dessert!
Back in the day, people in New Orleans always cooked red beans and rice on Mondays. Monday was traditional washday, so it made total sense. Homemakers could just toss a pot of beans on the stove to simmer all afternoon while they tackled endless piles of laundry.
