The slow cooker is a great way to cook red beans. This Louisiana favorite is the perfect combination of beans, spicy sausage, vegetables, and seasonings. The “holy trinity” of onions, peppers, and celery flavor the beans along with garlic and Cajun or Creole seasoning blend. I use a combination of chicken stock and water. Try to use unsalted stock and make sure you taste for salt and seasonings after cooking the beans.
Tips
- Some slow cooker cook at higher temperatures than others, so check the beans for tenderness after 5 hours.
- Soaking the beans overnight can help reduce the total cooking times. Cover the beans with water the night before you plan to cook. Drain and rinse the beans then prepare the recipe as directed.
- Avoid adding acidic ingredients like lemon juice, vinegar, or tomatoes until after the beans are cooked.
Recipe Variations
- Replace the sausage with ham hocks or a meaty ham bone.
- Instead of andouille, use a less spicy sausage, such as kielbasa, or use browned ground beef, turkey, or sausage in the dish.
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.
- Prep Time: 20 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 20 minutes
- Yield: 8 servings 1x
- Category: Beans
- Method: Slow Cooker
- Cuisine: Cajun/Creole
Ingredients
Scale
- 1 pound dried red beans (I use small red beans)
- 1 tablespoon vegetable oil
- 1 pound andouille sausage, sliced
- 1 cup chopped onion
- 1/2 cup chopped green bell pepper
- 1/2 cup chopped celery
- 2 teaspoons minced garlic
- 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!
