This traditional Creole red beans and rice recipe is made extra easy in the slow cooker!
This post is sponsored by Crock-Pot®, maker of my favorite slow cookers.
Oh, rice and beans.
These two simple ingredients are such a staple around the world. And I love how it seems like every different country — heck, often every different culture within a country — has their own totally unique way of making them.
When I lived in Costa Rica, for example, they called rice and beans “gallo pinto”, which was white rice stirred together with black beans and a few veggies and salsa lizano, and was served at breakfast, lunch and dinner. When I was in Jamaica, I loved how they simmered their white rice in sweet coconut milk and served it with pigeon peas or kidney beans. When I was in Mexico, I couldn’t get enough of their classic refried beans, and some well-seasoned Mexican rice can’t be beat. And the list goes on and on…
But. I’m pretty sure that my favorite take on rice will forever-and-always be the classic, zesty, Creole dish that I can’t get enough of — Red Beans and Rice.
Even better? Red Beans and Rice made extra-easy in the Crock-Pot®.
Red Beans and Rice Recipe | 1-Minute Video
No boring rice and beans here. Just take a look at all of those vibrant ingredients!
The main ingredients here, of course, are the “trinity” — onions, bell peppers, and celery — which is kind of the Creole version of mirepoix, or sofrito, etc. So delicious. Then I added in some flavorful Andouille sausage (or you can use smoked sausage, if this is unavailable at your grocery store), tons of garlic, Creole seasoning, and bay leaves. And yes, an entire pound of dried red beans.
The brilliant thing about slow cooking this recipe is that you don’t have to babysit a pot on the stove for hours while those red beans cook completely to perfection. Just toss everything in the Crock-Pot® slow cooker (here’s the one I use) and give the mixture a good stir. Then about 6-8 hours later, this big pot of goodness will be yours to enjoy.
Seriously, it’s so simple! I served mine over traditional white rice, but brown rice (or even quinoa or farro) would work well here. Or you can also serve up a little bit of it for breakfast in a mug, which I also did the next day for leftovers. Delicious at all hours of the day!
So if you happen to love red beans and rice as much as I do, give this one a try! And bonus — if you happen to be in the market for a new slow cooker, Crock-Pot® is giving a sweet discount to Gimme Some Oven readers today who click over to their site. This Crock-Pot® 6-Quart Slow Cooker with a Stovetop-Safe Cooking Pot is the one I own and use most, and totally recommend.
This Crock Pot Red Beans and Rice recipe is quick and easy to prep, full of great Creole flavors, and so hearty and delicious!
1 pound uncooked (dry) red kidney beans
3/4 pound (12 ounces) Andouille sausage, sliced
5 garlic cloves, minced
3 celery stalks, diced
1 medium white onion, peeled and diced
1 bell pepper, cored and diced
2 teaspoons Creole seasoning
1 teaspoon hot sauce, or more/less to taste
1/2 teaspoon dried thyme
2 bay leaves
7 cups chicken or vegetable stock
Kosher salt and freshly-cracked black pepper
for serving: cooked white or brown rice, thinly-sliced green onions
Rinse the kidney beans thoroughly under water.
Add the kidney beans, sausage, garlic, celery, onion, bell pepper, Creole seasoning, hot sauce, dried thyme, bay leaves and chicken stock to the bowl of a large slow cooker. Stir to combine.
Cook on high for 6-8 hours, or until the kidney beans are soft and cooked through*. Taste, and season with however much salt and pepper you’d like. (I used about 1 teaspoon salt, 1/2 teaspoon pepper.**) If you’d like a spicier dish, feel free to also add in more hot sauce. Remove and discard the bay leaves.
Serve immediately over rice, garnished with green onions.
*Be very careful to be sure that your kidney beans are completely cooked through. Red kidney bean poisoning is actually a “thing”, and can result from undercooked beans. You can read more about it on the FDA’s site. So please be careful, and make sure your slow cooker is hot enough to completely cook the beans.
**Different brands of Creole seasoning and chicken/veggie stock definitely have different flavor (and salt) profiles, so go with whatever tastes good to you when it comes to salting and peppering and seasoning this recipe.
***The sauce will thicken a bit as it cools. But if you would like an even thicker sauce, just whisk together 2 tablespoons cornstarch with 2 tablespoons water (or chicken stock) to make a slurry. Then gradually stir a little bit of it into the red beans and rice while it is still boiling in the slow cooker until it you reach your desired level of thickness.
This post is sponsored by Crock-Pot®, maker of my beloved slow cooker. Thanks for continuing to support the brands who help make this site possible!
Amazing page. Have not tried any yet (just found it) but I live alone and am a Crock Pot junkie.. Few of these rec. sound delicious. Easy, basically ingredients that are usually available w/substitutes if necessary. Thank you soo much. Due to CV I have taken in couple who had no place to go, no $$, so your page is an extra blessing. Many thanks. God Bless America !
I use a lot of your recipes and have been happy with the ones I have made. I have a question on this one. The recipe lists creole seasoning in the ingredients but I only found a Cajun seasoning recipe on your site. What is the difference in the 2? Will the Cajun seasoning work on this recipe too? With COVID I am not making an extra grocery run if I can make this at home. Thanks!
Hi there, I use a Cajun spice blend every time I make this recipe, as Creole spice blend is hard to find where I am. It always turns out well. :)
Recipes are guidelines for me. I needed a good Red beans and Rice recipe and this was it. My spin on it was instead of the andouille I used a spicy chicken sausage and a smoked ham hock. Then I substituted a can of beer for some of the broth.
Is there a way to cook the rice in the crock pot with the beans? Thinking of adding rice and more water to the last 30-60 mins of cooking time. Has anyone tried?
Cook the rice separately. And mix after they are cooked. If you put the rice in to cook with the beans, you’ll have a big mess. A couple of things will happen, either your rice will be overcooked and turn to mush or the rice will absorb to much water and the beans will not cook correctly.
This was delicious! Louisiana approved!
Help, please. I have two cans of red beans but no dry. Can I use these instead?
Great recipe and turned out great. I swapped in veggie broth and Beyond Meat sausage to the receipe and it was excellent!
Did you cook the beyond meat sausage first before adding to crock pot? I need to do this using the same ingredients that you did so thank you in advance.
Do the beans need to be soaked overnight beforehand
YES, for dried beans.
I never soak them and they turn out great.
The traditional way to thicken the red beans is not with corn starch, but to mash some of the beans. Therefore it does not effect the flavor.
I own a food truck in Door County, Wisconsin. Papa B’s Food Truck. Even though I am from up north I love Cajun food. I have a Cajun pork roast recipe that I make at home, and have been trying to decide how to make a Cajun wrap to add to my menu. I decided to do red beans and rice with the pork roast. So I made this recipe but instead of sausage or smoked ham hocks I made it with a pork butt roast right in with the beans. I added some liquid smoke to add the smoky flavor. It turned out delicious. The only issue is that it is a little juicy for my wrap, so I am going to make it again and cut back on the liquid a bit. And thicken it more at the end if necessary. I made the wrap with the red beans, rice, and shredded pork. I topped it with a siracha pineapple cole slaw(one of our signature dishes), a touch of shredded cheddar and diced onion. It is a keeper.
Too watery and not a lot of flavor. Even with 2 teaspoons of Creole seasoning onions, garlic, Bay leaves, thyme and oregano. Used smoked beef sausage as New Orleans style not available in rural South Carolina. Cooked on high for 6 hours. Beans were very tender. Smashed some but still too much liquid. Had to serve with slotted spoon so the hot rice will not be drown.
I can’t find a recipe for cooking red beans and rice together in a Crock-Pot. I have beans n rice from, focus hope, and i suck at cooking rice.
The secret i found with rice is make sure water is boiling before you add the rice, drop to simmer(VERY LOW HEAT-2)cover and cook for 20 minutes, turn off, wait 10 minutes with cover on. PERFECT!!
AND I USE BASMATI RICE!!
This recipe will give you horribly overcooked and inedible sausage. There is no need to have the slow cooker on high for eight hours with the sausage already added. Should advise to add that (fully cooked already product) in the last hour on low, or just use the low setting the whole time for a far better result.
Not a good recipe, imo. It was watery and flavorless. I did not differentiate any from the recipe. What this made was an oniony tasting, watery mess. Dumping the who thing out. That’s all I can do with it. Did you even try this recipe? Because your pictures are NO WAY this recipe.
Soak the beans over night in water and then rinse. If you want to thicken smash some beans or add a little instant potato flakes. NO hot sauce!! I use Slap Ya Mama, Original Blend Cajun Seasoning in this .
I have made this recipe many times. The best thing about many slow cooker recipes is that they’re made in the slow cooker. This is actually delicious, and the fact that I can use my crockpot is a bonus.
To soak or not soak the beans? Your recipes doesn’t mention so I think you don’t but can you clarify?
No need to soak if cooking in a crockpot. I’ve made this several times and it is delicious.