Slow Cooker Red Beans
You’ll love the rich flavors of slow cooker red beans and rice. Warm, comforting, and full of Cajun-inspired goodness.
This slow cooker red beans recipe is the ultimate in comfort food—hearty, flavorful, and deeply satisfying. The long, slow simmer brings out the best in dried red beans, allowing them to absorb all the savory goodness from the andouille sausage, vegetables, and Cajun seasonings.
Using the classic Louisiana “holy trinity” of onion, bell pepper, and celery, this dish is full of soul and spice. The slow cooker makes it incredibly easy, and mashing a few beans at the end gives the dish its signature creamy texture. Serve it with hot rice and a slice of cornbread, and you’ve got a warm, delicious bowl of Southern comfort.
What You’ll Like About This Dish
Set-it-and-forget-it. The slow cooker does the work, freeing you up while the flavors develop slowly.
Rich and hearty. The beans and sausage create a deeply comforting and satisfying meal.
Great for feeding a crowd. This recipe makes enough to serve a family or store for leftovers.
Flexible ingredients. Easy to adapt with different proteins or spice levels based on what you have.
Ingredient Notes
- Dried red beans: Small red beans work best, but red kidney beans can be used as well.
- Andouille sausage: Traditional for Cajun flavor—sub with kielbasa or smoked sausage if needed.
- Holy trinity: A mix of chopped onion, green bell pepper, and celery builds the flavor base.
- Garlic: Adds aromatic depth—minced fresh is best.
- Creole or Cajun seasoning: Choose a blend with the spice level you like; add more to taste.
- Bay leaf: A subtle but essential background note.
- Chicken stock: Use low-sodium or unsalted to control the salt level.
- Water: Combined with broth to simmer the beans.
- Rice: Serve the finished beans over hot cooked rice for a complete meal.
Steps to Make Slow Cooker Red Beans
- Rinse and sort the beans, then add them to the slow cooker.
- Brown the sausage in a skillet and transfer to the cooker.
- Sauté the onion, bell pepper, and celery; add garlic and cook briefly. Add all to the slow cooker.
- Add bay leaf, seasoning blend, chicken stock, and water. Stir to combine.
- Cover and cook on high for 5 to 6 hours, or until beans are very tender.
- Mash some of the beans or use an immersion blender to thicken the mixture.
- Adjust seasonings to taste and cook uncovered for 30 minutes to 1 hour longer.
- Serve hot over cooked rice with optional cornbread on the side.
Tips
- Check early. Some slow cookers run hotter—test beans for doneness at 5 hours.
- Soak if desired. Overnight soaking can slightly reduce cook time and improve texture.
- Don’t add acid early. Acidic ingredients can prevent beans from softening—add them after cooking.
- Thicken to preference. Blend more beans for a thicker consistency, or leave it brothy.
Recipe Variations
- Swap the sausage: Use ham hocks or a meaty ham bone for a smokier version.
- Milder sausage: Replace andouille with kielbasa or even browned ground beef or turkey.
- Add herbs: Stir in some fresh thyme or parsley at the end for a fresh lift.
- Spice it up: Add hot sauce or cayenne pepper if you like extra heat.
Serving Suggestions
- Serve over hot cooked white rice for a classic Louisiana pairing.
- Add a slice of skillet cornbread or a piece of buttered French bread.
- Pair with a green salad or vinegar slaw to balance the richness.
- Top with chopped scallions or a few dashes of hot sauce.
How to Store and Reheat
Refrigerate: Cool completely and transfer to airtight containers. Store in the refrigerator for up to 4 days.
Freeze: Portion cooled beans into freezer-safe containers or bags. Freeze for up to 3 months. Label with the date and name.
To Reheat: Thaw overnight in the fridge if frozen. Reheat on the stove over medium-low heat or in the microwave until hot, adding a splash of water or broth if needed.
Slow Cooker Red Beans
Ingredients
- 1 pound dried beans, red, I use small red beans
- 1 tablespoon vegetable oil
- 1 pound andouille sausage, sliced
- 1 cup onion, chopped
- 1/2 cup green bell pepper, chopped
- 1/2 cup celery, chopped
- 2 teaspoons garlic, minced
- 1 large bay leaf
- 1 tablespoon Creole or Cajun seasoning blend
- 3 cups chicken stock, low sodium or unsalted
- 3 cups water
- Hot cooked rice for serving
Instructions
- Rinse the beans and pick them over, discarding any damaged beans or small pebbles. I have found pebbles in my dried beans, so it’s worth a minute or two to sort through them. Transfer the beans to a 5- to 7-quart slow cooker.
- Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Add the sliced sausage and brown, stirring frequently. Transfer to the slow cooker.
- Add another 1 tablespoon of oil to the skillet and add the onions, peppers, and celery. Cook for 3 to 4 minutes, until the onion is translucent. Add the garlic and cook for 1 minute longer. Transfer the vegetables to the slow cooker.
- Add the bay leaf, Cajun seasoning, chicken broth, and water to the bean mixture and stir to combine.
- Cover the slow cooker and cook the beans on high for 5 to 6 hours or until quite tender.
- Remove the lid and mash some of the beans. You can use an immersion blender. This will thicken the broth. Taste and adjust the seasonings with salt, more Cajun seasonings, and pepper as needed.
- Cover the slow cooker and cook for 30 minutes to 1 hour longer.
- Serve the beans with rice and cornbread for a delicious Cajun meal!
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
