Crock Pot Red Beans and Rice is an easy slow cooker recipe that lets you enjoy New Orleans flavor from the comfort of home! This is a crowd favorite featuring red beans, smoked sausage, onion, bell pepper, tomato paste, and the perfect blend of Creole spices.

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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.
Why You’ll Love This Red Beans and Rice Crock Pot Recipe
- Laid-Back Cooking: Hands-off cooking with the slow cooker is an effortless, stress-free way to make dinner during those busy weeks when you have a lot going on.
- Bold Flavor: The Cajun spices in this dish really bring out the sausage and bean flavors. This is one of those nostalgic recipes that just tastes amazing every time.
- Simple Pantry Ingredients: Everyday ingredients make up this easy Cajun crockpot recipe, making it affordable and convenient to cook.
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!
- 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.
- 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.
- Step 3: Cover and Cook. Cook on high for 6-8 hours.
- Step 4: Serve. Enjoy hot over rice.
Hint: Creamy Texture
Want a thicker, creamier texture? Mash some of the beans directly in the slow cooker or you can mix together 2 tablespoons of cornstarch with 2 tablespoons of water and stir it into the pot.
Expert Tips
- Storing and Reheating: Let everything cool completely. Leftovers keep in an airtight container in the refrigerator for up to 4 days. The recipe does freeze well for up to 4 months. Reheat the dish on the stovetop or in the microwave on medium heat for 30-60 second intervals until it is heated through.
- Using Dried Beans: If you're using dried red kidney beans (as opposed to canned), be sure to boil them for 10 minutes before adding them to this dish. They need to get hot enough to destroy the lectin. Any dried beans should be soaked before being added so that they’re easier to digest.
- For Extra Flavor: Add a ham hock and tasso, a spicy, smoked, cured pork product that's often used in Cajun cooking. Both of these can be used to season the dish and need to be simmered for a long time to become soft and tender.
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.
More Hearty Crock Pot Dinner Recipes
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Red Beans and Rice in the Slow Cooker
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
- 1 ½ 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!
Notes
- Always soak your dried beans before cooking. This helps soften them, reduce the cooking time, and makes them easier to digest.
- For a bolder taste, consider adding a ham hock or smoked turkey.
- You can adjust the cayenne and chili powder however you like. Bring out the Creole hot sauce if you're serving anyone who loves spicy food!
- For a creamy consistency, mash some of the beans or add a cornstarch slurry.
- Pair with fluffy rice, quinoa, or farro for the most filling and satisfying meal.
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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