Crockpot Red Beans and Rice

Why You’ll Love This Recipe

• Set-and-forget ease — Just load your slow cooker in the morning, and by dinnertime the beans are tender and flavourful. Budget-friendly ingredients — Beans, sausage, veggies and seasoning deliver big flavour without breaking the bank.
• Comfort food with depth — The slow cooking allows the flavours to meld and deepen, giving you creamy beans, smoky sausage and a rich base.
• Flexible to your taste — Easily adjust the heat, swap meats, or make it vegetarian/plant-based with minimal sacrifice.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Dried kidney (or red) beans
• Smoked sausage (such as Andouille) or ham hock / smoked meat
• Onion (chopped)
• Green bell pepper (chopped)
• Celery (chopped)
• Garlic (minced or chopped)
• Chicken or vegetable broth (or water + bouillon)
• Creole or Cajun seasoning
• Dried herbs (e.g., thyme, oregano)
• Bay leaf (optional)
• Salt and pepper
• Cooked white rice (for serving)
• (Optional) Hot sauce or chopped green onions for garnish

Directions

1. Rinse the dried beans, pick out any debris. If using kidney beans and cooking low long-time, some sources recommend a brief boil first. In a skillet, brown the sausage (and if desired any ham/ham hock) then transfer to your slow cooker. (If you skip browning you can still add directly.)
2. Add the chopped onion, bell pepper, celery, garlic into the cooker (you may sauté them first for extra flavour if desired).
3. Add the beans, broth/water (enough liquid to cover plus some extra for simmering), sausage/back meat, and all seasonings (Creole/Cajun seasoning, thyme, oregano, bay leaf). Stir to combine.
4. Cover and cook on Low for about 6-8 hours, or High for 3-4 hours, until the beans are tender and creamy.
5. Optional: To thicken the mixture and create a creamier texture, remove some beans and mash them, then stir back in. Some recipes suggest cooking uncovered for the last 30-60 minutes to reduce liquid and thicken the sauce.
6. Taste and adjust seasonings (salt, pepper, heat) as needed. Remove bay leaf and any large pieces of ham bone.
7. Serve the bean mixture over a bed of hot cooked white rice. Garnish with green onion slices or hot sauce if desired.

Servings and timing

• Servings: Roughly 6-8 servings (depending on amount of beans and size of portions). For example, one source yields 8 servings.
• Prep time: ~15-20 minutes
• Cook time: ~6-8 hours on Low or ~3-4 hours on High
• Total time: ~6½-8¼ hours (if on Low), or ~3¼-4½ hours (if on High)

Variations

• Make it vegetarian: Use vegetable broth, skip the sausage/ham, and add smoked paprika or liquid smoke for “meaty” flavour.
• Use different beans: While kidney/red beans are traditional, you can swap in other beans (but the texture and flavour will change).
• Change the meat: Use smoked turkey wings, ham hocks, or even bacon for different flavour profiles.
• Adjust the heat: Increase Cajun seasoning, cayenne pepper or hot sauce for a spicier dish. Decrease for milder.
• Use brown rice or cauliflower rice for different grains.
• Add extra vegetables: Corn, diced tomatoes, or peppers for more colour and bulk.
• Finish with a dollop of chopped fresh herbs (parsley or green onion) or a squeeze of lemon/lime for brightness.

Storage/Reheating

• Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
• To reheat: Warm gently on the stovetop over medium heat, stirring occasionally; add a splash of water or broth if the mixture has thickened.
• Freezing: This dish freezes well. Allow to cool fully, then portion and freeze in freezer-safe containers for up to 2-3 months. Thaw overnight in the fridge and reheat thoroughly.

FAQs

What if I only have canned beans instead of dried?

You can use canned beans — they are already cooked. Reduce the cooking time significantly (perhaps only 1-2 hours) and adjust liquid accordingly so the final dish isn’t too mushy.

Do I need to soak the beans overnight?

Soaking can reduce cooking time and aid digestibility, but many slow-cooker versions skip soaking — just rinse the beans and proceed.
However, if you use kidney beans, some recommend prepping them by boiling for 10 minutes before slow-cooking to destroy lectins.

How can I make it healthier (less fat/calories)?

Use leaner sausage, reduce or omit ham, use less oil or butter, increase the proportion of beans and vegetables, and serve over a smaller portion of rice (or choose brown rice for more fibre).

What kind of sausage should I use?

Andouille sausage is traditional and gives smokiness. But you can use any smoked sausage you like, or even a smoked turkey sausage for lighter fare.

Can I thicken the beans more if they’re too watery?

Yes — remove the lid for the last portion of cooking time to reduce the liquid, or mash some of the beans in the pot to release starch and thicken the mixture.

What rice should I serve with it?

Traditional serving is hot white rice. Brown rice or other whole grain rice work too — they just change the texture slightly.

Does this dish get better the next day?

Yes — the flavours often deepen after sitting in the fridge overnight. Many people say leftovers taste even better.

How much rice per person should I make?

Typically about ½ to 1 cup of cooked rice per serving (depending on how heavy you want the rice portion) alongside the beans.

Can I cook this on the stovetop instead of a crockpot?

Yes — though it requires more monitoring. You’d need to simmer for an hour or more, stirring occasionally, until beans are tender and liquid has thickened; the slow cooker gives the “set and forget” advantage.

Conclusion

This Crockpot Red Beans and Rice recipe is exactly what you want when you’re craving comfort, flavour and a hands-off dinner. With beans slow-cooked to tender perfection, smoky sausage, the creole trinity of veggies, and all served over rice, you get a meal that’s hearty, satisfying and built for leftovers. Whether you’re feeding a crowd, prepping dinner early in the day, or just want something reliable and delicious — this dish delivers.

Crockpot Red Beans and Rice

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A rich and hearty Creole classic made easy in the crockpot — this Red Beans and Rice recipe features tender kidney beans, smoky sausage, and the aromatic ‘holy trinity’ of onion, celery, and bell pepper, slow-cooked to perfection and served over fluffy rice.

• Author: Laura
• Prep Time: 20 minutes
• Cook Time: 8 hours
• Total Time: 8 hours 20 minutes
• Yield: 6–8 servings
• Category: Main Course
• Method: Slow Cooking
• Cuisine: Creole
• Diet: Halal

Ingredients

• 1 lb (450 g) dried red or kidney beans, rinsed and sorted
• 12 oz (340 g) smoked Andouille sausage, sliced
• 1 onion, chopped
• 1 green bell pepper, chopped
• 2 celery stalks, chopped
• 3 cloves garlic, minced
• 4 cups chicken or vegetable broth (plus more if needed)
• 1 tbsp Creole or Cajun seasoning
• 1 tsp dried thyme
• ½ tsp dried oregano
• 1 bay leaf (optional)
• Salt and black pepper, to taste
• 2 cups cooked white rice (for serving)
• Optional garnish: chopped green onions or a dash of hot sauce

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Instructions

1. Rinse and sort the dried beans, removing any debris. If using kidney beans, you may boil them for 10 minutes beforehand to ensure safety.
2. In a skillet over medium heat, brown the sausage slices until golden. Transfer to the slow cooker.
3. Add onion, bell pepper, celery, and garlic to the skillet (optional step) and sauté briefly to soften, then add to the slow cooker.
4. Add the beans, broth, Creole seasoning, thyme, oregano, bay leaf, salt, and pepper to the slow cooker. Stir to combine.
5. Cover and cook on Low for 6–8 hours or High for 3–4 hours, until the beans are tender and creamy.
6. For a thicker texture, mash a small portion of the beans in the pot and stir back in, or cook uncovered for the final 30 minutes to reduce liquid.
7. Taste and adjust seasoning with more salt, pepper, or hot sauce if desired. Remove bay leaf before serving.
8. Serve warm over cooked white rice, garnished with chopped green onions or a splash of hot sauce.

Notes

• Soaking beans overnight can reduce cook time, but is optional.
• Vegetarian version: skip sausage and use vegetable broth plus smoked paprika for flavor.
• For extra smokiness, use ham hocks or smoked turkey wings instead of sausage.
• Adjust heat level with more or less Cajun seasoning or cayenne pepper.
• Flavors deepen after resting — leftovers often taste better the next day.

Nutrition

• Serving Size: 1 bowl (beans + ½ cup rice)
• Calories: 480
• Sugar: 4 g
• Sodium: 940 mg
• Fat: 18 g
• Saturated Fat: 6 g
• Unsaturated Fat: 10 g
• Trans Fat: 0 g
• Carbohydrates: 55 g
• Fiber: 10 g
• Protein: 25 g
• Cholesterol: 45 mg