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Slow Cooker Red Beans and Rice Recipe

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Red Beans and Rice make the perfect comfort food meal or even a special occasion. It’s southern food at its best.

Red Beans and Rice in a white bowl

The only way to make Red Beans and Rice even better is to make it in the slow cooker so the flavors have plenty of time to marinate while simmering.

Make this easy slow cooker recipe for a weeknight meal, to celebrate Mardi Gras, or anytime you want some New Orleans food.

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Simple ingredients you can find at the grocery store. Chances are good that you may have almost all of the seasonings in your kitchen right now. You can even find ham pieces in the meat department but be sure to save some in your freezer anytime you bake a ham for recipes like this.

Ingredients for making Red Beans and Rice

Ingredients

  • 1 pound dry red kidney beans, sorted and rinsed
  • 1 (28 oz.) can diced tomatoes
  • 1 pound ham pieces
  • 1 pound andouille sausage, sliced into bite-size pieces
  • 1 cup fresh celery, chopped
  • 1 cup medium onion, chopped
  • 1 cup green bell pepper, chopped
  • 2 bay leaves
  • 2 cloves garlic, chopped
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1 teaspoon black pepper
  • 1 teaspoon salt
  • ½ teaspoon ground red (cayenne) pepper
  • 7 cups chicken stock or water
  • Cooked white or brown rice. About 1/4 cups uncooked rice per person

Directions

One of the great things about this recipe is that it’s sort of a dump recipe. You get to put everything in the crock pot at one time and go on about your day while dinner cooks.

This is the 6 Qt. Crockpot I am using for this meal and I love it.

Step 1

Sort through the dried red beans to remove any debris that can make its way into dried beans. Rinse them under cool running water in a colander and drain. Cut and chop the celery, onion, and green pepper.

Step 2

Combine beans, vegetables, sausage, and seasonings, except Bay leaves in the slow cooker, and then pour the chicken stock over and stir to combine. Lay the Bay leaves on top and place the lid onto the Crockkpot.

If you happen to have a leftover pork bone or ham hock, you can toss that in the pot for even more flavor.

See my list of 15 Cooking Herbs You Can Grow at Home. I grow herbs on my front porch.

Red Beans and Rice ingredients in the slow cooker

Step 3

Cook on low setting for 6 to 8 hours or until the beans are nice and tender. Your home will smell delicious while this meal the cooking.

Step 4

Taste and adjust the salt to your desired preference. Go ahead and cook your rice according to the package directions. We prefer white rice with this meal but you can serve brown rice if you like.

See my list of 7 Tasty Meals Served with Rice

Red Beans and Rice ready to eat in the slow cooker

Step 5

Remove the bay leaves. Serve over cooked rice. Top with chopped green onions if you like.

Red Beans and Rice in a white bowl in front of the slow cooker

Ingredient Substitutions

Instead of Andouille sausage, you can use chicken sausage, smoked sausage, or beef sausage.

If you want to add some extra kick to this easy slow cooker meal, toss in a few red pepper flakes.

Red Beans and Rice


This is a favorite meal the whole family enjoys. How great is it that such a delicious meal is used to celebrate Mardi Gras? With that in mind, you can add creole seasoning next time you make it if you like.


Cooking with dry beans is a great way to stretch the grocery budget. Scroll to the bottom of the post for more frugal and delicious recipe ideas using dried beans.

Yield: 8

Slow Cooker Red Beans and Rice Recipe

Red Beans and Rice in a white bowl

Red Beans and Rice, made from scratch in the slow cooker. A meal the whole family enjoys full of flavor.

Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes

Ingredients

  • 1 pound dry red kidney beans, sorted and rinsed
  • 1 (28 oz.) can diced tomatoes
  • 1 pound ham pieces
  • 1 pound andouille sausage, sliced into bite-size pieces
  • 1 cup fresh celery, chopped
  • 1 cup medium onion, chopped
  • 1 cup green bell pepper, chopped
  • 2 bay leaves
  • 2 cloves garlic, chopped
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1 teaspoon black pepper
  • 1 teaspoon salt
  • ½ teaspoon ground red (cayenne) pepper
  • 7 cups chicken stock or water
  • For serving the meal: Cooked white or brown rice. About 1/4 cups uncooked rice per person

Instructions


Sort through the dried red beans to remove any debris that can make its way into dried beans. Rinse them under cool running water in a colander and drain. Cut and chop the celery, onion, and green pepper.

Combine beans, vegetables, sausage, and seasonings, except Bay, leaves in the slow cooker and cover with the chicken stock. Stir to combine. Lay the bay leaves on top and place the lid onto the Crockpot.

Cook on low setting for 6 to 8 hours or until the beans are nice and tender. Your home will smell delicious while this meal the cooking.

Taste and adjust the salt to your desired preference. Go ahead and cook your rice according to the package directions. We prefer white rice with this meal but you can serve brown rice if you like.

Remove the bay leaves. Serve over cooked rice.

Top with chopped green onions if you like and serve a bottle of hot sauce on the side.

Nutrition Information

Yield

8

Serving Size

1

Amount Per Serving Calories 465Total Fat 22gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 12gCholesterol 77mgSodium 1635mgCarbohydrates 36gFiber 5gSugar 8gProtein 31g

Nutrition information is estimated and may not be exact based on uncontrolled variables in home kitchens used by each individual cook.

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