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Slow Cooker Red Beans & Sausage

Being from Louisiana, my go-to comfort food is red beans and rice. The Crock-Pot makes it so easy and the recipe reminds me of Sunday family dinners going back generations. Serve it as a slow-cooker side dish or make it a meal with hot buttered corn bread. —Lisa Bowie, Las Vegas, Nevada
  • Total Time
    Prep: 30 min. Cook: 8 hours
  • Makes
    8 servings (2-3/4 quarts)

Ingredients

  • 1 pound dried red beans
  • 1 tablespoon olive oil
  • 1 pound fully cooked andouille sausage links, cut into 1/4-inch slices
  • 1 large onion, chopped
  • 1 medium green pepper, chopped
  • 2 celery ribs, finely chopped
  • 3 teaspoons garlic powder
  • 3 teaspoons Creole seasoning
  • 2 teaspoons smoked paprika
  • 2 teaspoons dried thyme
  • 1-1/2 teaspoons pepper
  • 6 cups chicken broth
  • Hot cooked rice

Directions

  • Rinse and sort beans; soak according to package directions.
  • In a large skillet, heat oil over medium-high heat. Brown sausage. Remove with a slotted spoon. Add onion, green pepper and celery to skillet; cook and stir 5-6 minutes or until crisp-tender.
  • In a 5- or 6-qt. slow cooker, combine beans, sausage, vegetables and seasonings. Stir in broth. Cook, covered, on low 8-10 hours or until beans are tender.
  • Remove 2 cups of the bean mixture to a bowl. Mash gently with a potato masher. Return to slow cooker; heat through. Serve with rice.

Slow Cooker Red Beans and Rice Tips

Are red beans and kidney beans the same?

No, red and kidney beans are different types of beans. Kidney beans have a distinct kidney-like shape and are firm enough to hold up well in liquidy dishes like soups and chili. On the other hand, red beans are rounder and smaller in shape and have a softer texture than kidney beans. Give other bean types a try with one of our other bean recipes.

How long do you soak red beans?

You can either do a 1-4 hour quick soak or an overnight soak for this slow cooker red beans and rice recipe. For the quick soak, rinse 1 pound of red beans well and add them to a Dutch oven. Fill the Duch oven with enough water that the beans are covered by at least two inches of water and bring the pot to a boil. Once the beans have been boiling for two minutes, cover and remove them from heat, and allow them to soak for 1-4 hours. You can test the softness of the beans by cutting one in half. If there is no opaqueness, they’re ready. For an overnight soak, rinse 1 pound of red beans and add them to a Dutch oven, along with 3 cups of water. Cover and let the beans soak at room temperature overnight, at least 8 hours.

What if I don’t have Creole seasoning?

No worries! Substitute the Creole seasoning with 1/4 teaspoon each salt, garlic powder and paprika; and a pinch each of dried thyme, ground cumin and cayenne pepper.

Can I keep these red beans and rice on “warm”?

Absolutely! If you’re not ready to enjoy these slow cooker red beans and rice right when they’re done, simple switch the setting from “low” to “warm”. Take a look at these other slow cooker recipes that put your Crock-Pot to work.
Nutrition Facts
1-1/3 cups (calculated without rice): 283 calories, 14g fat (4g saturated fat), 77mg cholesterol, 1534mg sodium, 43g carbohydrate (4g sugars, 27g fiber), 25g protein.

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