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Crockpot Red Beans and Rice

A heartwarming Crockpot dish featuring tender red beans, Andouille sausage, and aromatic vegetables, perfect for busy weeknights or cozy family dinners.
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Prep Time 15 minutes
Cook Time 7 hours
Total Time 7 hours 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Creole
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound dry red kidney beans Rinse and sort before use.
  • 16 ounces Andouille sausage, sliced Can substitute with smoked turkey sausage or a vegetarian option.
  • 3 ribs celery, diced
  • 1 whole white onion, peeled and diced
  • 1 whole green bell pepper, cored and diced
  • 4 cloves garlic, minced
  • 1 tablespoon chili powder
  • 1.5 teaspoons kosher salt
  • 1 teaspoon ground cumin
  • 1 teaspoon dried thyme
  • 0.5 teaspoon ground cayenne pepper
  • 0.5 teaspoon ground paprika
  • 0.5 teaspoon brown sugar
  • 0.5 teaspoon ground black pepper
  • 4 cups low sodium chicken broth Can substitute with vegetable broth for a vegetarian version.
  • 2 cups water
  • 6 cups cooked white rice For serving.
  • to taste optional sliced green onions For serving.

Method
 

Preparation
  1. Rinse the kidney beans thoroughly under cold water and place them in a colander.
  2. In the crock of a slow cooker, combine the rinsed beans, sausage, celery, onions, bell peppers, garlic, chili powder, salt, cumin, thyme, cayenne pepper, paprika, brown sugar, and black pepper.
  3. Stir in the chicken broth and water until everything is well combined.
Cooking
  1. Cover and cook on high for 6-8 hours, until the beans are completely cooked through and tender.
  2. Taste and adjust seasoning as desired.
Serving
  1. Serve over cooked white rice and garnish with sliced green onions if desired.
  2. For a creamier texture, feel free to gently mash the beans before serving.

Notes

For best results, soak the beans overnight to help soften them and reduce cooking time. Store leftovers in an airtight container for up to 4 days or freeze for up to three months.