Red beans and andouille sausage, slow cooked and served over hot cooked rice, with a green onion garnish.
Why You’ll Love This Recipe
I have never been to New Orleans. Actually, not even Louisiana. So if I’ve done this wrong, forgive me. But this Slow Cooker Red Beans and Rice is really, really good. And so comforting.
A few things I changed from the original recipe: I left out the celery, because I knew my kids wouldn’t eat it. So feel free to add it back in if you’d like.
As someone who grew up in Louisiana, I have to say, pretty good job…..this didn’t stray too far from some good Cajun cooking.
Gwen
And I doubled the amount of sausage. So maybe now we should call it Red Beans and Sausage and Rice. I’m good with that.
You do definitely need to boil your beans first, or they’ll never get done in the slow cooker. And do cook it on high, at least until the beans are done. Then go ahead and turn it down if you aren’t going to eat it right away.
Also, andouille sausage is fairly spicy, so keep that in mind if and when you add the jalapeno and cayenne pepper. You could also use a milder version of smoked sausage if you like.
This does make enough to feed an army, so feel free to half the recipe. It freezes well too.
I don’t mind leftovers either. I’d happily eat this red beans and rice for lunch for several days, so it doesn’t bother me at all to have leftovers.
If you’re looking for a delicious, hearty meal to celebrate Mardis Gras, this Slow Cooker Red Beans and Rice recipe would be perfect.
But don’t wait for a holiday to make it. This dish is delicious any time of year!
Be sure to save this recipe to your favorite Pinterest board for later.
Ingredients
- Red beans
- Andouille sausage
- Chicken broth
- Produce: onions, garlic, jalapeno, green onions
- Tomato paste
- Spices: salt and pepper, cayenne pepper, thyme, oregano
- Rice
Red Beans and Rice (Slow Cooker)
Ingredients
- 1 pound dried red beans
- 1 1/2 to 2 pounds andouille sasage sliced
- 6 cups chicken broth
- 1 medium onion diced
- 1 small jalapeno seeded and diced (optional)
- 3-4 cloves garlic minced
- 1 6 oz. can tomato paste
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- Hot cooked rice for serving
- Green onions for garnish
Instructions
- Rinse and drain beans. Place in a medium saucepan and cover with water by 2 inches.
- Bring beans to a boil on the stove top. Remove from heat. Cover and let stand 1 hour.
- Place the remaining ingredients, except for the rice and green onions, in a slow cooker. Cover and turn to high.
- When the beans have soaked for one hour, drain and add to the slow cooker. Continue cooking on high for 7-8 hours, or until beans are tender.
- Serve over rice. Garnish with green onions.
8 comments
janet
Do the red beans have a specific name? I looked at the dried beans in our grocery store and all they had were Pinto beans? Is that what you’re supposed to use in this recipe? Thank you!
Danelle
I use kidney beans.
janet wappel
This looks so good! So, when you doubled the sausage, did you use 3-4 lbs.? Thank you.
Janelle
How do you know when the beans are done? I’d like to follow the advise of pre-cooking the beans and then leaving the crockpot on high at least until the beans are done. So whats the sign? What do I look for to know the beans are done?
Danelle
You really have to taste them to know for sure.