Crock pot red beans and rice is a super easy version of the classic Creole dish. Smoky andouille sausage, red beans, a blend of zesty spices, and a rich broth come together in the crock pot to create classic flavor for your next lunch, dinner, or potluck.
Red beans and rice is one of the most iconic recipes to ever come out of Louisiana. This classic Creole dish is rich, meaty, and smoky. I love making it, especially this crock pot version. It takes the classic dish and makes it incredibly easy and convenient.
This recipe was inspired by another crock pot Cajun dish on my site and pairs perfectly with my light, fluffy rice recipe.
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Why You'll Love This Recipe
- It uses simple ingredients you can find in any grocery store.
- It's an easy recipe that's perfect for busy weeknights or laid-back weekends.
- It's a great dinner or addition to any potluck.
- It's a budget-friendly meal made with inexpensive ingredients.
- It freezes well, making it perfect for meal prep.
Ingredients
- Dried red beans
- Andouille sausage - sliced ¼-inch thick
- Chicken broth
- Yellow onion - diced
- Green bell pepper - cored and diced
- Garlic - minced
- Tomato paste
- Chili powder
- Salt
- Black pepper
- Paprika
- Cayenne pepper
- Italian seasoning
- Cooked rice
See the recipe card at the end of the post for exact quantities.
Flavor Variations and Substitutions
- Make it vegetarian by omitting the sausage and using vegetable broth instead of chicken broth. Add extra vegetables, such as diced carrots or celery, to make up for the missing meat.
- For a smokier flavor, add a few slices of bacon to the slow cooker along with the sausage.
- Add extra vegetables, such as okra or corn, to the slow cooker for a more colorful and nutritious dish.
- While anouille sausage is the classic sausage, any smoked sausage will work well.
How to Make Crock Pot Red Beans and Rice
1: Soak the beans, rinse them, and add them to a slow cooker.
2: Add the rest of the ingredients, stir, and cook until the beans are tender.
3: Serve over rice and enjoy.
Hint
Soak the beans for at least an hour to facilitate their cooking. You can soak them longer if you have the time.
Storage
Refrigerate the beans in an air-tight container for up to 5 days. For longer storage, freeze it for up to 3 months in an air-tight container or heavy-duty, freezer-safe bag. Thaw overnight in the refrigerator before reheating.
To reheat the beans, place them in a saucepan over medium heat and cook until heated through.
What to Serve with Crock Pot Red Beans and Rice
This is a classic dish that's a full meal itself. Round it out with your favorite bread and a nice dessert for a delicoius, hearty meal.
Tips
- Be sure to rinse and sort your beans to remove any debris or bad beans.
- Soak your beans for at least an hour to reduce the cooking time. Soaking them longer reduces the cooking time further.
- For a thicker sauce, add a slurry of 2 tablespoons of cornstarch and water.
Recipe FAQs
Yes, you can cook dried beans in a slow cooker. Slow cookers are a great tool for cooking dried beans. They can simmer the beans for a long time without the need for constant attention. Just make sure they are soaked for at least one hour beforehand.
The creole cooking style typically uses a mix of spices, including chili powder, garlic powder, paprika, oregano, thyme, and cayenne pepper. You can adjust the level of spiciness to your preference by adding more or less of each spice.
For this recipe, it's best if the rice is cooked separately as it takes less time than the beans and can get too mushy.
You don't have to, but it drastically cuts down on the cooking time. Soaking beans allows them to soften a bit so your dish doesn't have to be cooked for 8 or 10 hours.
More Easy Crock Pot Dinner Recipes
- Crock Pot Chicken and Rice Casserole
- Crock Pot French Dip Recipe
- Slow Cooker Hawaiian Pulled Pork
- Crock Pot Chicken and Dumplings
- Crock Pot Chicken Pot Pie with Biscuits
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Crock Pot Red Beans and Rice
Ingredients
- 1 lb dried red beans
- 1 (14 oz) smoked or andouille sausage (sliced ¼ thick)
- 8 cups chicken broth
- 1 medium yellow onion (diced)
- 1 medium green bell pepper (cored and diced)
- 3 tsp garlic (minced)
- 1 (6 oz) can tomato paste
- 1 tsp chili powder
- 1 tsp salt
- 1 tsp black pepper
- ½ tsp paprika
- ¼ tsp cayenne pepper
- 1½ tsp Italian seasoning
- 3 cups cooked rice
Instructions
- Soak beans for a minimum of 1 hour. Then, rinse the beans thoroughly and add to a 6-quart slow cooker.
- Add sausage, chicken broth, onion, green pepper, garlic, tomato paste, chili powder, salt, black pepper, paprika, cayenne pepper, and Italian seasoning. Stir until well combined.
- Cover and cook on high for 6-8 hours.
- Serve over rice, and enjoy!
Nutrition
*Nutrition information is an estimate. It may vary based on ingredients, brands, and changes in cooking methods listed in the recipe. If you need exact ingredient numbers, I recommend calculating them with your preferred nutrition calculator.
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