Crock Pot Red Beans and Rice

If you haven’t tried this Southern staple yet, you’re missing out! This is a hearty meal to make when it’s cold outside or you’re craving something filling. With plenty of protein and fiber, Crock Pot red beans and rice with sausage is going to keep you feeling full and satisfied for hours.

If you love Southern flavors, be sure to also try this easy Crock Pot Jambalaya, Slow Cooker Gumbo, and Crock Pot Country Pork Ribs.

Ingredients

• Dried Red Beans: You can find small red beans near the other dried beans at the store. Kidney beans can also be used, or a white bean if you want to stray from the classic ingredients and make something a little different.
• Smoked or Andouille Sausage: Andouille sausage is often used in Cajun cuisine and it’s got a lot of great spices in it. You could also look for a smoked sausage for this recipe or use diced ham or ham hocks.
• Chicken Broth: I like regular chicken broth for this one but you could also use low-sodium or switch to vegetable broth if you prefer. 
• Yellow Onion, Green Bell Pepper, and Minced Garlic: Fresh aromatic veggies give a lot of flavor and nutritional value to this dish.
• Tomato Paste: For a bit of acidity and tanginess in the dish.
• Spices: Salt, black pepper, paprika, cayenne pepper, Italian seasoning, and chili powder all get added to the red beans. This creates a blend very similar to Cajun seasoning. If you have a pre-made Cajun seasoning or Creole seasoning on hand, you can also use that. Feel free to add more cayenne and chili powder if you like more heat!  
• Cooked Rice: You can use your slow cooker to make the rice ahead of time using my crockpot white rice recipe, or use frozen or freshly made rice from the stovetop or rice cooker.

See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.

Variations

• Vegetarian: To make this recipe meat-free, omit the sausage and either add extra beans or use a substitute like a vegan sausage, soy crumble, or tempeh.
• Smoked Turkey: Leftover turkey works beautifully in this dish! It’s an easy way to use up holiday leftovers, especially after Thanksgiving. Plus, the turkey adds a unique smoky flavor without needing additional seasonings.
• Add More Heat: For spicy Creole-style red beans and rice, increase the cayenne pepper, add hot sauce, or use andouille sausage that's hot instead of mild.
• Use Canned Beans: You can make slow cooker beans and rice with canned beans. Just dump them right in! You won’t need to soak or cook them first.

How to Make Red Beans and Rice in the Crock Pot

This is the best slow cooker red beans and rice recipe, in my opinion. Look how easy it is!

1. Step 1: Soak and Rinse the Beans. Soak the beans for a minimum of 1 hour. Rinse them thoroughly before adding them to your slow cooker.
2. Step 2: Add Everything Else. Add the sausage, chicken broth, onion, green pepper, garlic, tomato paste, chili powder, salt, black pepper, paprika, cayenne pepper, and Italian seasoning. Stir.
3. Step 3: Cover and Cook. Cook on high for 6-8 hours.
4. Step 4: Serve. Enjoy hot over rice. 

Serving Suggestions

Red beans and rice in the slow cooker is a great recipe to make for the whole family for dinner and leftovers for lunch the next day are just as good (if not better)! They're also a wonderful game-day or Mardis Gras dish if you’re serving a crowd. 

• This dish goes perfectly with light, fluffy white or brown rice. You could also serve it over quinoa or farro.
• Serve it with other Southern sides like crockpot cornbread, Southern collard greens, and slow cooker peach cobbler for a rich, comforting meal.
• If you’re really hungry, have the dish along with some creamy, cheesy slow cooker macaroni and cheese or crockpot tater tot casserole.
• It’s also really good with fried chicken and crockpot corn casserole! You can also sprinkle some cheese or scallions on top for more flavor and texture.