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Classic Slow Cooker Red Beans and Rice: A Taste of Louisiana Comfort

Immerse yourself in the rich, savory world of Cajun cuisine with this incredibly easy and deeply flavorful slow cooker red beans and rice recipe. A staple in Louisiana kitchens, this dish is more than just a meal; it’s a heartwarming tradition, perfect for chilly evenings or busy weeknights when you crave soulful comfort food without the fuss. Our rendition brings the authentic taste of New Orleans straight to your table, leveraging the convenience of your slow cooker to create a dish that’s both effortless and unforgettable.

Slow cooker red beans and rice in a dark bowl on a dark surface.

Why This Slow Cooker Red Beans and Rice Recipe Will Become Your Family’s Favorite

This isn’t just another recipe; it’s a ticket to delicious, stress-free dining. Here’s why our Cajun red beans and rice stands out:

Unmatched Convenience: Say goodbye to last-minute dinner scrambles! Prepare this dish in the morning, let your slow cooker work its magic throughout the day, and come home to a house filled with an irresistible aroma and a ready-to-serve meal. It truly is a set-it-and-forget-it marvel.
Simple, Wholesome Ingredients: Utilizing readily available pantry staples and fresh vegetables, this recipe proves that incredible flavor doesn’t require an exotic shopping list. You likely have most of what you need already!
Generous Portions for Everyone: This recipe yields a substantial batch, comfortably serving eight people. It’s perfect for large family gatherings, entertaining friends, or ensuring you have plenty of delicious leftovers for quick lunches or dinners throughout the week. For smaller families, it’s a meal prep dream!
Authentic Cajun Flavor: Each spoonful delivers a burst of robust, spicy, and smoky notes characteristic of traditional New Orleans cuisine. The combination of tender red beans, smoky sausage, and aromatic vegetables simmered to perfection creates a depth of flavor that’s truly addictive.
Economical and Hearty: Red beans and rice is a historically humble dish, born from necessity and making the most of inexpensive ingredients. It remains a budget-friendly option that’s incredibly filling and satisfying.

Just eight simple ingredients, chopped, combined, and slow-cooked for hours transform into a culinary masterpiece. It’s the ideal meal to start before work or on a busy weekend morning, ensuring a hassle-free, comforting dinner. Everyone needs an easy slow cooker recipe in their repertoire, and this one is a guaranteed crowd-pleaser!

Explore More Slow Cooker Delights

If you love the ease of slow cooking, be sure to check out some of our other cherished recipes:

Slow Cooker Tuscan Chicken
Slow Cooker Ham and Bean Soup
Pulled Corned Beef Slow Cooker
Creamy Beef Stew Slow Cooker
One Pot Chicken Stew
Slow Cooker Beef Stroganoff
Mexican Chicken Adobo Slow Cooker

Slow cooker red beans and rice recipe ingredients on a dark surface. — Cooked rice is not pictured, as it’s typically prepared fresh for serving.

A Note on Red Beans and Food Safety

When cooking dried red kidney beans, it’s crucial to be aware of a naturally occurring toxin called Phytohaemagglutinin (PHA). This lectin is found in high concentrations in raw or undercooked kidney beans and can cause uncomfortable digestive upset. The good news is that PHA is easily neutralized by proper cooking. The FDA’s “Bad Bug Book” provides comprehensive information on this topic, which you can read here.

For this slow cooker recipe, we recommend cooking the beans on the “high” setting to ensure they reach and maintain a sufficiently high temperature to destroy the PHA. If you have any concerns or simply want to be extra cautious, an additional step can be taken:

Rinse the dried beans thoroughly under cold water.
Drain them and place them in a pot with fresh water.
Bring the water to a rolling boil and boil the beans vigorously for at least 10 minutes.
Drain them once more, then proceed with the recipe instructions.

This pre-boiling step guarantees the complete destruction of the toxin, allowing you to enjoy your delicious Cajun red beans and rice with full peace of mind. While many people, including myself, have prepared this dish for years on high in a slow cooker without pre-boiling and never encountered issues, taking this extra precaution is always a safe bet, especially if you are new to cooking with dried red kidney beans.

How to Master Slow Cooker Red Beans and Rice

Creating this flavorful dish is wonderfully straightforward, requiring minimal effort for maximum reward. Follow these simple steps to bring a taste of Louisiana to your kitchen:

Prepare the Beans: Begin by thoroughly rinsing your dried red beans under cold running water. This helps to clean them and remove any debris. Once rinsed, place the beans directly into the crock of your slow cooker.

Red beans in a strainer on a dark surface.

Red beans in the crock of a slow cooker.

Chop and Combine: Next, prepare your aromatics and protein. Finely chop the Andouille sausage into bite-sized pieces. Dice the onion, celery, and green bell pepper – this trio is famously known as the “Holy Trinity” in Cajun cooking and forms the flavor base of many dishes. Mince the garlic cloves. Add the chopped vegetables, garlic, and sausage to the slow cooker with the rinsed red beans. Toss in the bay leaves and Creole seasoning. Pour in 7 cups of reduced-sodium chicken stock or water, stirring everything together to ensure all ingredients are well combined.

Sliced andouille, onions, green bell pepper, celery, minced garlic and bay leave on a wooden cutting board.

Chicken stock added to the red beans and rice ingredients in the crock of a slow cooker.

Slow Cook to Perfection: Cover your slow cooker and set it to the high heat setting. Allow the red beans and rice to cook for 6-7 hours, or until the beans are wonderfully tender and the flavors have melded beautifully. If you prefer a thicker consistency, simply remove the lid for the last hour of cooking to allow some of the liquid to evaporate.

Cooked red beans in the crock of a slow cooker.

What to Serve with This Soul-Satisfying Dish

The beauty of Cajun red beans and rice lies in its versatility. While it’s incredibly satisfying on its own, here are some perfect accompaniments to complete your meal:

Classic White Rice: The traditional way to serve red beans is over a generous bed of fluffy white rice. The rice absorbs all the rich, spicy gravy, making each bite heavenly. Garnish with fresh chopped parsley or green onions for a pop of color and freshness.
Healthier Alternatives: For a lighter or more nutritious option, try serving your red beans and rice over brown rice, quinoa, or even cauliflower rice. These alternatives still provide a great base while adding fiber and nutrients.
Cornbread: A warm, crusty slice of cornbread is practically mandatory with red beans and rice. Its slightly sweet, crumbly texture is perfect for soaking up the delicious sauce.
Fresh Salad: A simple green salad with a light vinaigrette offers a refreshing contrast to the hearty richness of the beans.
Hot Sauce: For those who love an extra kick, a dash of your favorite hot sauce is always a welcome addition at the table.
Coleslaw or Pickled Okra: Tangy sides like coleslaw or pickled okra can provide a lovely acidic counterpoint to the savory beans.

Expert Tips for Crafting the Perfect Slow Cooker Red Beans and Rice

Elevate your red beans and rice from great to absolutely exceptional with these insider tips:

Sausage Choices: While Andouille sausage provides that quintessential spicy, smoky Cajun flavor, feel free to use other smoked sausages if you prefer a milder taste. If using a less spicy sausage or if you’re sensitive to heat, consider adjusting the amount of Creole seasoning to your preference. Leftover ham, ham hocks, or even a smoked ham bone can also be added for an extra layer of savory depth.
Bean Variety: You can use either small red kidney beans or large red kidney beans. The cooking time might slightly vary between the two sizes, so it’s a good idea to check the tenderness of the beans around the 5-6 hour mark, especially if using smaller beans.
Temperature is Key: Always ensure your slow cooker is set to HIGH heat when cooking dried red kidney beans. This is crucial for reaching the necessary temperature to neutralize the naturally occurring toxin (Phytohaemagglutinin) that can be present in uncooked or undercooked beans.
No Soaking Required: One of the many conveniences of this recipe is that there’s no need for overnight soaking of the beans. The long, slow cooking process takes care of tenderizing them perfectly.
Manage Sodium Levels: Creole seasoning can be quite salty, so it’s important to use reduced-sodium chicken stock. If you only have regular chicken stock on hand, replace about 3 cups of the stock with water to prevent the dish from becoming overly salty. Always taste and adjust salt at the end.
Achieve Your Desired Consistency: For a thicker, creamier texture, you can use a potato masher or the back of a spoon to gently mash some (but not all!) of the beans against the side of the slow cooker pot towards the end of the cooking time. This releases starch and thickens the sauce beautifully.
Amplify the Heat: If you love your red beans with an extra fiery kick, don’t hesitate to add a splash of your favorite hot sauce or a pinch of cayenne pepper during cooking or as a garnish.
Add Fresh Herbs: A sprinkle of fresh parsley or thinly sliced green onions just before serving adds a bright, fresh counterpoint to the rich flavors.
Consider Browning the Sausage: While the slow cooker does most of the work, browning the sausage in a skillet before adding it to the slow cooker can add an extra layer of caramelized flavor. This step is optional but highly recommended if you have a few extra minutes.

Frequently Asked Questions About Red Beans and Rice

Can you cook kidney beans in a slow cooker?

Yes, absolutely! However, it’s very important to cook dried red kidney beans properly. They contain a natural toxin called Phytohaemagglutinin (PHA), which must be destroyed by heat. While slow cooking on a HIGH setting typically gets hot enough, some sources recommend boiling red kidney beans for 10 minutes prior to slow cooking to ensure the PHA is fully neutralized. This extra step is a precautionary measure to guarantee safety, although many experienced cooks, including the author of this recipe, have successfully made red beans and rice in a slow cooker on high without pre-boiling and without any issues.

How do I store slow cooker red beans and rice?

Once your red beans and rice have cooled completely to room temperature, transfer them to an airtight container. They can be stored in the refrigerator for up to four days. For longer storage, this dish freezes beautifully! Place cooled beans and rice (separately or combined) into freezer-safe containers or bags and freeze for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop or in the microwave.

Can I make this recipe vegetarian?

Yes, you can easily adapt this recipe to be vegetarian. Omit the Andouille sausage and instead use a vegetarian smoked sausage alternative, or simply increase the amount of vegetables. Replace chicken stock with vegetable broth. You can also add smoked paprika or a touch of liquid smoke to replicate the smoky flavor profile traditionally provided by the sausage.

Do I need to soak the red beans before slow cooking?

No, for this slow cooker recipe, there is no need to soak the red beans overnight. The prolonged cooking time in the slow cooker effectively softens the beans without the need for prior soaking. Just a good rinse is sufficient.

More Beloved Cajun Recipes to Savor

If you’ve enjoyed the vibrant flavors of this slow cooker red beans and rice, you’ll love exploring other classics from Cajun and Creole cuisine:

Spicy Shrimp with Creamy Cajun Polenta

Cajun Jambalaya Recipe

Shrimp Po’Boy

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Slow Cooker Red Beans and Rice Recipe

Dinner almost prepares itself with this recipe. Full of classic Cajun flavor!

Average rating: 4.75 from 12 votes

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Course:
Dinner, Entree, Main Course

Cuisine:
Cajun

Prep Time:
10 minutes

Cook Time:
7 hours

Total Time:
7 hours 10 minutes

Servings:
8

Calories:
495kcal

Author:
Leigh Harris

Ingredients

1 lb Dried red beans
7 cups Reduced sodium chicken stock or water
1 Green bell pepper, chopped
1 medium Onion, chopped about 1 1/2 cups
3 ribs Celery, chopped
2 cloves Garlic, minced
1 to 1 1/2 pounds Andouille sausage, cut into bite-size pieces
2 Bay leaves
1/2 tsp Kosher salt or to taste
1/2 tsp Black pepper or to taste
3 tablespoons Creole Seasoning

Instructions

Rinse beans thoroughly and put into crock pot.
1 lb Dried red beans
Add vegetables, sausage, Creole seasoning, bay leaves, and chicken stock to the beans.
7 cups Reduced sodium chicken stock, 1 Green bell pepper, chopped, 1 medium Onion, chopped, 3 ribs Celery, chopped, 2 cloves Garlic, minced, 1 to 1 1/2 pounds Andouille sausage, cut into bite-size pieces, 2 Bay leaves, 1/2 tsp Kosher salt, 1/2 tsp Black pepper, 3 tablespoons Creole Seasoning
Cook on high for 6-7 hours. If you would like it thicker, remove the lid and cook for another 30 minutes to 1 hour.
When ready to serve, cook rice according to package directions.
Place the desired amount of red beans in a bowl, top with cooked rice, and serve immediately.

Notes

Originally published January 2016.

To reduce the risk of “kidney bean poisoning,” rinse the beans thoroughly, drain them, add them to a pot of boiling water, and boil for 10 minutes. Drain them again and then proceed with the recipe as instructed.

Store completely cooled beans and rice in an airtight container in the refrigerator for up to 4 days. Or freeze them for up to 3 months.

Nutrition