Slow Cooker Red Beans and Rice Recipe (2024)

This delicious Slow Cooker Red Beans and Rice recipe is a traditional Creole red beans and rice favorite made easy in the slow cooker!Freezes well for meal prepping too!

Slow Cooker Red Beans and Rice Recipe (1)

Red Beans and Rice is definitely a favorite meal at my house. It’s so comforting and delicious. The ingredients for this satisfying meal are inexpensive, readily available in the grocery store, and usually found in most stocked pantries. Beans are definitely a scrumptious and nutritious food we enjoy. Just like these beans, we love black beans and pinto beans as well in so many dishes. They are great to keep on hand in the pantry for a meatless meal or a perfect side dish.

But the best part of this recipe is how scrumptious it is – and how easy it is to make!

Slow Cooker Red Beans and Rice Recipe

I remember when I was growing up that Mama would make Red Beans and Rice when she knew that she would be home all day so that she could tend to it on the stove. Now, I just take about 5 minutes to toss the ingredients into the slow cooker, set the timer and smell the deliciousness as it cooks. No need to babysit the pot or hover around the kitchen, which makes this remake of a family favorite super simple to make and a winner in my book!

Slow Cooker Red Beans and Rice Recipe (2)

How to MakeSlow Cooker Red Beans and Rice Recipe

To make this dish, you’ll need:

Ingredients

  • red kidney beans – You will need three 15-ounce cans of red kidney beans. You’ll drain two cans and leave one undrained.
  • smoked sausage – Use your preference of a mild smoked sausage or a spicy andouille sausage for more spice.
  • celery ribs – chopped
  • green bell pepper – chopped
  • onion – chopped
  • garlic cloves – I also love to use Stone House Seasoning in place of the salt and garlic in this recipe. If using instead of the garlic cloves and salt, use 1 1/2 teaspoons.
  • Worcestershire sauce or coconut aminos – I love to use coconut aminos since I am sensitive to soy.
  • salt – see the note for garlic cloves
  • chili powder
  • uncooked long grain rice
  • Optional Garnish: green onions and/ or fresh parsley
Slow Cooker Red Beans and Rice Recipe (3)

Step by Step Instructions

  1. Prep. Add red beans (2 cans drained, 1 can undrained), smoked sausage, celery, bell pepper, onion, garlic (or Stone House Seasoning), Worcestershire sauce (or coconut aminos), salt, and chili powder to a 6-quart slow cooker.
  2. Cook. Stir all of the ingredients together so that they are well combined, place the lid onto your slow cooker and set the timer for 4 hours on High. Once the beans and other vegetables are tender, give your red beans another stir to combine all of the flavors. I have to say, the aroma coming from slow cooker is out of this world!
Slow Cooker Red Beans and Rice Recipe (4)
  • Cook rice. As the red beans are finishing, cook your favorite rice according to the package directions.
Slow Cooker Red Beans and Rice Recipe (5)
  • Serve. Once both beans and rice are done, add rice to each serving bowl. Top each bowl of rice with a serving of the red beans. To garnish, top your red beans and rice with chopped green onions and chopped fresh parsley. Serve and enjoy!

How to Store Red Beans and Rice

This recipe is perfect to make ahead and it freezes well.

Refrigerator

Once cooled, place cooked and cooled red beans in air tight container(s) and do the same for the cooled rice. It will last 5-6 days in the refrigerator.

Freezer

To freeze, allow the red beans and the rice to cool completely. Portion each into freezer safe container(s). Store in the freezer for up to 3 months.

When ready to serve, thaw in the refrigerator overnight and then reheat and serve.

More Slow Cooker Favorites

Chicken Tortilla Soup

Classic Pot Roast

White Chicken Chili

Vegetable Soup

Here’s my Slow Cooker Red Beans and Rice Recipe. I hope you love it as much as we do!

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Slow Cooker Red Beans and Rice Recipe (10)

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Slow Cooker Red Beans and Rice Recipe

Slow Cooker Red Beans and Rice Recipe – A traditional Creole red beans and rice recipe that everyone loves made easy in the slow cooker!

Prep Time: 10 minutes minutes

Cook Time: 4 hours hours

Total Time: 4 hours hours 10 minutes minutes

Servings: 10

Ingredients

  • 2 (15-ounce cans) red kidney beans,, drained
  • 1 (15-ounce can) red kidney beans,, undrained
  • 1/2 pound smoked sausage, thinly sliced (andouille or smoked)
  • 3 stalks celery, chopped
  • 1 bell pepper, chopped
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon Worcestershire sauce
  • ½ teaspoon kosher salt
  • ¼ teaspoon chili powder
  • 4 cups uncooked long grain rice

Optional Garnish

  • green onions, chopped, for garnish
  • fresh parsley, chopped, for garnish

Instructions

  • Add red kidney beans, smoked sausage, celery, bell pepper, onion, garlic, Worcestershire sauce, salt, and chili powder to a 6-quart slow cooker. Set on high setting and cook for 4 hours.

  • Cook rice according to package directions.

  • Serve red beans over top of the cooked rice. Top with fresh green onions and parsley.

Notes

Substitutions:

Andouille Sausage

This is a mild recipe with smoked sausage. For a spicier version, use a spicy andouille sausage.

Stone House Seasoning

Use 1 1/2 teaspoons Stone House Seasoning in place of the garlic and salt called for in the recipe.

How to Store Red Beans and Rice

This recipe is perfect to make ahead and it freezes well.

Refrigerator

Once cooled, place cooked and cooled red beans in air tight container(s) and do the same for the cooled rice. It will last 5-6 days in the refrigerator.

Freezer

To freeze, allow the red beans and the rice to cool completely. Portion each into freezer safe container(s). Store in the freezer for up to 3 months.

When ready to serve, thaw in the refrigerator overnight and then reheat and serve.

Nutrition

Calories: 502kcal | Carbohydrates: 89g | Protein: 18g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 16mg | Sodium: 354mg | Potassium: 826mg | Fiber: 8g | Sugar: 2g | Vitamin A: 115IU | Vitamin C: 13.2mg | Calcium: 77mg | Iron: 4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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Enjoy!
Robyn xo

Slow Cooker Red Beans and Rice Recipe (11)

Originally published September 2017. Updated 2021.

Categorized as:All Recipes, Bean Recipes, By Cooking Style, Cooking, Dairy-Free Recipes, Dinner Recipes, Egg-Free Recipes, Freezer Friendly Recipes, Freezer Meal Recipes, Game Day Recipes, Gluten-Free Recipes, Grain-Free Recipes, Halloween Recipes, Recipes, Slow Cooker Recipes, Sugar-Free Recipes, Vegetable Recipes

Welcome to Add A Pinch

About Robyn

Robyn Stone is a cookbook author, wife, mom, and passionate home cook. Her tested and trusted recipes give readers the confidence to cook recipes the whole family will love. Robyn has been featured on Food Network, People, Southern Living, and more.

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Slow Cooker Red Beans and Rice Recipe (2024)

FAQs

Can you make red beans and rice in a crockpot? ›

The slow cooker is the easiest way to make red beans and rice because the crock pot does all the work! Tender and creamy red beans are slow cooked to perfection with seasonings, smoked sausage and leftover holiday ham for rich and savory dinner!

Is it safe to cook red beans in a slow cooker? ›

PHA is present in red kidney beans that are still partially raw from undercooking, or haven't been heated to a safe temperature to destroy the toxin. The low temperatures of a slow cooker may not heat them sufficiently.

Do I have to soak red beans before slow cooking? ›

When preparing dried red kidney beans, the FDA recommends soaking them overnight, then boiling them for a 30 minutes. Since most slow cookers do not reach the boiling point (212°F), beans prepared in them without soaking and cooking them first will carry the toxic lectin.

What beans should not be cooked in a slow cooker? ›

Kidney beans should not be cooked from raw in a slow cooker. If you care about the scientific reason – it's that the beans contain a protein, called phytohaemagglutinin, which is toxic.

What thickens red beans and rice? ›

Mix the cornstarch and cold water together in a bowl then pour it into the red bean mixture and stir well. You will start to see the texture become thicker and creamier. Once done, remove the bay leaves and serve over rice.

How many hours should you soak red beans before cooking? ›

Before cooking, all dried beans need to be rehydrated by soaking. The 10- to 12-hour overnight soak is the easy and always effective method, but you can quick-soak beans by bringing them to the boil for one minute, then covering the pan and letting them sit for one hour.

Why are my beans still hard after slow cooking? ›

Dried beans typically have a moisture content of around 16%. However, as they age, moisture evaporates, giving pectin time to age and harden the skin. These beans can often take much longer to soften while soaking and cooking, up to twice the time!

What happens if you don't rinse red beans? ›

"If you rinse your beans thoroughly, you will have a consistently flavored product, but if you do not rinse them, different amounts of salt will remain in the dish each time you cook it, and it will be hard to cook consistently," he says.

How long to soak red beans before cooking in crockpot? ›

Let beans soak overnight or 6 hours covered on the counter. Use colander to drain and rinse beans before cooking. Place soaked beans in crock pot.

What happens if you don't soak beans first? ›

But, then I learned something astonishing: You can actually skip soaking beans over night, and actually you should. Not only does it shorten the amount of time until you have ready-to-eat beans, it also produces a more flavorful end result.

Are red beans and kidney beans the same thing? ›

No, red beans and kidney beans are actually different types of beans. The main difference? Red beans are smaller and rounder (like pinto beans), but red in color. However, these beans still are fairly similar and can generally be used interchangeably in recipes that call for either dried or canned beans.

How long does it take dried beans to cook in a crockpot? ›

Put beans into the slow cooker and add enough water to cover beans by 2 inches. Turn cooker to HIGH and cook beans until they're tender and cooked through, about 5-6 hours for unsoaked beans. (You can also cook the unsoaked beans on low, which would take about twice as long.) Drain beans.

Is it better to cook beans on low or high? ›

Cook low and slow—patience is key. To cook on the stove, bring the pot of beans (soaked or unsoaked, with olive oil, salt, and any seasonings plus 2 to 3 inches of liquid covering them) to a boil over high heat, then reduce the heat so that your beans are barely but steadily simmering and cover with the lid.

Can I use a crockpot instead of a rice cooker? ›

If you ever need to make a whole bunch of rice at one time and you don't own a rice cooker, it's going to be okay. You can use your crockpot slow cooker as a rice cooker.

Do you have to soak your beans for red beans and rice? ›

Some recipes suggest that you can cook the beans straight from dried without an overnight soak. You can, but it extends the actual cooking time by several hours, and I found that the results were not quite as creamy or evenly cooked. For the best results, soak the dried beans overnight in salted water.

Can I cook dried beans in a slow cooker without soaking? ›

Put beans into the slow cooker and add enough water to cover beans by 2 inches. Turn cooker to HIGH and cook beans until they're tender and cooked through, about 5-6 hours for unsoaked beans. (You can also cook the unsoaked beans on low, which would take about twice as long.)

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