Easy, classic Crockpot Red Beans and Rice is packed with all the staples you know and love! Andouille sausage, red beans, the cajun holy trinity, plus plenty of garlic and spices cook low and slow to flavor-packed perfection. Instructions included for both dried and canned beans!
Crockpot Red Beans and Rice
This budget-friendly dinner recipe can feed a small army! Plus, it makes the BEST leftovers, so it’s great to make even for a smaller family. Every classic element you’re familiar with about red beans and rice comes together in the crockpot with next to no effort from you. Other than slicing up some sausage and chopping veggies, there’s not much else for you to do. Simply toss it all in the slow cooker, go about your day, and come home to some true southern comfort. You’ll love the way that beans, rice, and sausage can stretch into such a satisfying meal for the whole family!
Keep your crockpot plugged in for more of my favorite comfort food recipes like crockpot goulash, crockpot salisbury steak, and crockpot pork chops!Â
Why do you mash some of the beans?
Mashing the beans releases the starch, naturally thickening the liquid and creating a creamier texture while still leaving plenty of beans whole. Don’t skip this quick step!
How to Make Crockpot Red Beans and Rice
- Add it all to the crockpot. Add all the ingredients to a 5-quart slow cooker and stir to combine.Â
- Cook. Cover and cook on low for 6-8 hours until the vegetables are tender.Â
- Blend. Remove the bay leaves and strain out about a cup of beans, then blend with an immersion blender or a potato masher until smooth with some chunks.Â
- Thicken in. Return to the pot, stir, and cook uncovered for 30 more minutes or until thickened to your liking.Â
- You can add a slurry if needed. If a thicker consistency is desired, whisk together a tablespoon of cornstarch and water, stir it into the crockpot, and cook for an additional 15-20 minutes.Â
- Enjoy! Serve over cooked white rice with sliced green onions for garnish if desired.Â
If using dried beans instead of canned:
- Soak the beans. Cover 1 pound of dried red kidney beans with water in a large bowl, then soak overnight.Â
- Boil them. Drain and add to a pot, then cover with water and boil for 15 minutes, then drain and add to a slow cooker.Â
- Add the rest of the ingredients. Add the rest of the ingredients, adding 6 cups of chicken broth instead of 2.Â
- Cook. Cook on low for 8-10 hours or until the beans are completely tender before removing the bay leaves and mashing a portion of them like above.Â
Storing
Once everything has cooled to room temperature, you can store leftover red beans and rice in an airtight container in the fridge for up to 4 days. It makes the most amazing leftovers! I actually find that I like it even better the next day when all the flavors have settled.
Ingredient Notes
- Red Kidney Beans – I usually just use canned beans to save myself some time. If you do use dry beans, you must soak and boil them before adding to the crockpot!Â
- Andouille Sausage – In a pinch, you can use kielbasa instead, but you’ll lose some of that classic cajun flavor.Â
- Celery – Always give your celery a rinse under water before chopping.Â
- Chicken Broth – Low-sodium is the way to go! You don’t want your red beans and rice to end up too salty, which can happen pretty easily.Â
- Yellow Onion – A white onion also works if that’s all you have.Â
- Green Bell Pepper – Any other bell pepper will get the job done too.Â
- Garlic – I like to go a little heavy handed with 8 large cloves. They mellow out in the slow cooker, so it’s not too in your face.Â
- Bay Leaves – Remember to remove these before blending!Â
- Seasonings – No-salt cajun seasoning, garlic powder, onion powder, smoked paprika, dried thyme, salt, and black pepper. If your cajun seasoning has salt, then omit the extra salt that’s called for.Â
- Hot Sauce – Add more or less to your heart’s content.Â
Enjoy!
~Nichole
Crockpot Red Beans & Rice
Ingredients
- 3 15 oz Cans Red kidney beans undrained
- 14 Ounces Andouille-style smoked sausage sliced into rounds
- 3 Ribs Celery diced
- 2 Cups Low-sodium chicken broth
- 1 Medium yellow onion diced
- 1 Green bell pepper diced
- 8 Cloves Garlic minced
- 2 Bay leaves
- 2 Tbsp No-salt Cajun seasoning
- 1 tsp Garlic powder
- 1 tsp Onion powder
- 1 tsp Smoked paprika
- 1 tsp Dried thyme
- 1 tsp Salt or to taste
- 1/2 tsp Black pepper
- 1-2 tsp Hot sauce
Instructions
- Add all the ingredients to a 5-quart slow cooker and stir to combine.
- Cover and cook on low for 6-8 hours until the vegetables are tender.
- Remove the bay leaves and strain out about a cup of beans, then blend with an immersion blender or a potato masher until smooth with some chunks.
- Return to the pot, stir, and cook uncovered for 30 more minutes or until thickened to your liking.
- If a thicker consistency is desired, whisk together a tablespoon of cornstarch and water, stir it into the crockpot, and cook for an additional 15-20 minutes.
- Serve over cooked white rice with sliced green onions for garnish if desired.
Instructions for using dried beans:
- To use dried beans instead of canned, cover 1 pound of dried red kidney beans with water in a large bowl, then soak overnight.
- Drain and add to a pot, then cover with water and boil for 15 minutes, then drain and add to a slow cooker.
- Add the rest of the ingredients from above, adding 6 cups of chicken broth instead of 2.
- Cook on low for 8-10 hours or until the beans are completely tender before removing the bay leaves and mashing a portion of them like above.
- Note: Never cook dried kidney beans in a slow cooker without soaking and boiling them first, as raw kidney beans contain a naturally occurring toxin that must be destroyed by boiling.
Notes
These red beans and rice can be stored in an airtight container in the fridge for up to 4 days.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
