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Crock-Pot Red Beans and Rice

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This traditional Creole red beans and rice recipe is made extra easy in the slow cooker!

Crock Pot Red Beans and Rice -- this easy recipe only takes a few minutes to prep, and it's full of the BEST Creole flavors. |

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

Crock Pot Red Beans and Rice -- this easy recipe only takes a few minutes to prep, and it's full of the BEST Creole flavors. |

Mmmm hmmmm.

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.

Crock Pot Red Beans and Rice -- this easy recipe only takes a few minutes to prep, and it's full of the BEST Creole flavors. |

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.

Crock Pot Red Beans and Rice -- this easy recipe only takes a few minutes to prep, and it's full of the BEST Creole flavors. |

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!

Crock Pot Red Beans and Rice -- this easy recipe only takes a few minutes to prep, and it's full of the BEST Creole flavors. |

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.

Crock Pot Red Beans and Rice -- this easy recipe only takes a few minutes to prep, and it's full of the BEST Creole flavors. |


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Crock Pot Red Beans and Rice

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.4 from 21 reviews
  • Prep Time: 15 minutes
  • Cook Time: 420 minutes
  • Total Time: 435 minutes
  • Yield: 8 -10 servings 1x


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


  1. Rinse the kidney beans thoroughly under water.
  2. 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.
  3. 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.
  4. 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!

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115 comments on “Crock-Pot Red Beans and Rice”

  1. This looks delicious. Perfect for the chilly weather! x

  2. How tasty does this look?! Will have to try this recipe out sometime this week! Thanks for the share!

  3. Can you suggest a way to make this dish just as yummy but vegetarian? Thank you.

    • Hi Cindy! You can use vegetable stock instead of chicken and just add more beans in place of the Andouille sausage. You also might want to add some smoked paprika to give the dish that smokey flavor that the Andouille imparts. We hope this helps!

    • I’d add a generous dash of your favorite liquid smoke. Several herb specialty store chains also sell a variety of sausage seasongs (herbs, spices, sometimes with garliic or onion) — you might even luck into an andoiulle blend –to add. I like the sage heavy or hot sausage blends. If texture seems off without the meat grease, drizzle small splash of oil and use back of large spoon to mash a few beans to creamy texture then stir back in (actually every Cajun I know does that to thicken rather than cornstarch).

  4. This looks so tasty! Like the ultimate fall comfort food. I’m half Mozambican and over there they have a very similar dish but using black beans, which is really good too.

    • Thanks, Moira — and that’s so cool, we bet this would be delicious with black beans as well! :)

  5. Do you need to soak the red beans in water overnight before going into the crockpot?

  6. Could a different type of dried bean other than red be substituted? Thanks, I’m loving all your recipes!

    • Thanks, Sheryl, we’re glad to hear that! And yes, you could try another dried bean.

  7. One of my favorite meals, beans and rice made the Creole way by my husband, or rice and beans made my Puerorrican way. A better way to thicken the gravu is by mashing the tender beans with a wooden spoon on the sized of the pot, stirring to mis, and when done lift the lid off for another ago or 15 minutes to let some of the liquid reduce. I always end up eating a small bowl of just beans during this last step because I can’t wait.  Thanks for posting this very nutritious and delicious recipe. My hubby’s mother in New Orleans made it exactly like that, so it’s the real thing

    • Thanks for sharing with us, Digna! That sounds like a great way to thicken the gravy! :)

  8. How long of a cook time if use canned kidney beans and 1 can or 2?

    • Hi Allison! If using canned beans for this, you can just add them in the last hour of cooking, and we’d actually suggest 3-4 cans. We hope you enjoy!

  9. Plus do I rinse beans and/or make changes in amount of broth?

  10. It’s so beautiful to look at. Your recipe looks really delicious. I am hoping right now to get the taste of it also. Thanks for sharing the recipe because I can make one on my own. And I am hoping it will look and taste great also. Anyway, I love beans so I’m pretty much sure I’m going to love it!

  11. I am so excited!! I have been wanting to make red beans and rice but haven’t gotten around to finding a recipe yet. Yours are always my favorite so you’ve made my night!

  12. Are the beans soaked first before adding to pot?

  13. Real NOLA red beans and rice does not use kidney beans. There is a special bean called a red bean that is essential. Kidney beans are a perversion.

    • :-) LOL @ perversion. I wouldn’t go that far but I did seek out red beans (Bob’s Red Mill) for this recipe. I used my Instant Pot and slow-cooked on high for ~6 hours – after a taste, the beans were cooked well but I let it go for another 45 minutes just for fun and wow, amazing results. Love, love, love this recipe!

  14. Made this tonight and it was delicious! So easy to prepare and turned out perfect! Made a ton so would be great for a group or for hungry men  or leftovers like we will have.

  15. Will someone that works for this site please answer my previous questions?  I would really like to make this dish…

  16. Hi Hailey!  I see you answered my first question.  Thanks so much!!! It had a second part-if you add can beans do you: 1) add bean liquid and 2) do you alter broth amount?   Very happy to try it.  Thanks in advance!

  17. My lunch for the winter!

  18. Made this today. Followed the recipe to a t but did skip the salt and pepper. Amazing! It was really good. This will be a staple for us during the cooler weather! Have you tried freezing it? Just wondering how it freezes. Thanks for the yummy recipe! 

  19. Hi! Is the Andouille sausage that you use in the recipe precooked? Like kielbasa? That was the only Andouille sausage that I could find.

    • Hi Lisa! It wasn’t pre-cooked, but if you can’t find andouille sausage, you could use kielbasa (you just wouldn’t need to add it until later, since it’s already been cooked and just needs to be reheated). We hope you enjoy the recipe!

  20. Had this for dinner last night. It was delicious! My husband is out of work right now so he is doing the cooking. I asked him to put this in the slow cooker yesterday morning. He made it exactly as stated. When I say exactly, I mean EXACTLY! He is such a stickler for rules that he will even weigh the 1 lb. bag of beans to make sure it is 1 lb.! Can we say O.C.D.?!?!  But kidding aside, when I pulled into the garage and opened my car door I could smell this cooking and my mouth started watering. We loved it! Even my 2 year old daughter enjoyed it. She would take a bite of sausage and say “Oooh! Spicy! Mama, I need drink!”. She went through a cup of milk and 2 cups of tea but she didn’t stop eating until her bowl was clean. 

    • Thanks for sharing with us, Debbye — we’re so glad to hear this was a hit with your family — especially your little one! :)

  21. Do u HAVE to use a slow cooker? Can I just use a regular pot?

  22. Wow , we just made and what a dish !
    Very easy and great tasting . Tried out on 
    ourselves before making for company. 
    This recipe is definitely a “keeper ” !
    Can’t wait to make again and serve to guests.
    Thanks for another awesome yet easy recipe .

  23. Freezing the red beans and sausage is great it freezes just wonderful if putting in freezer bag wouldn’t keep longer than 6 math but if you have a seal a meal it will last indefinitely within reason. I’m from Louisiana and cook this all the the time.

  24. Hope I can try these during the cold days Thanks for sharing :)

  25. My freezer meal club made this and it turned out great. We put all the ingredients (including canned red beans) into freezer bags uncooked. Then, we put the contents of the thawed bag in the crock pot. Cooked rice freezes well too. Will definitely make again!

  26. Made this for my family last night and it was delicious. Thank you for sharing!

  27. Planning to make this vegetarian for Ash Wednesday. It looks so good!

  28. Made this tonight and it was great! Made a vegetarian version, by not adding sausage, adding a little more beans (1.25 lbs roughly, just happened to be what I had in small red beans), and adding about 1/2 tsp of smoked paprika (as suggested in the comments). I think next time I will add a little more smoked paprika and maybe some sort of veggie protein, as I think it needed a bit more texture. 

    Absolutely amazing! Thank you!

    • Thank you for sharing with us, Amber — we’re so happy you enjoyed it!

  29. I happened across your sight by following the link to this recipe. It looks scrumptious! I will definitely be trying this. Your photographs are lovely and I like your format.

  30. Made this recipe twice now and it turned out perfect both times! No changes needed! I just followed the instructions and had extra hot sauce on hand for my family that likes things extra spicy. Thank you so much for posting this wonderful recipe! 

    • Thank you for sharing, Nealy — we’re so happy it was a hit! :)

  31. Hi there,

    I’m in Australia and weirdly we can’t easily get Andouille sausage here (I fell in love with it’s delicious smoky flavour whilst visiting New Orleans and I’m heartbroken that I can’t find it here!). Are you able to suggest an alternative type of sausage? Thanks in advance!

    • Hi Ellen! We’re sorry you aren’t able to get any Andouille sausage where you are. :( The closest alternative would be kielbasa or another smoked sausage. You could also try chorizo if you wanted, but the flavor isn’t quite as close. We hope this helps!

  32. Can you used canned beans? How would it change the recipe or cooking time? Thanks for the help! Janet

    • Hi Janet! We wouldn’t recommend canned beans for this. We’d say you could put them in towards the end, but a good portion of the liquid in this is to help the dried ones cook, so that would throw off the liquid amount.

  33. Since I’ve printed the recipe, it has become my ultimate favorite! It’s the best with chicken stock.

  34. Hubby and I made this tonight and followed the recipe exactly. It was delicious. We froze half of it for another day. I diced all the vegetables the night before except the garlic and sausage, which I did just before putting everything in the crock pot this morning.Such an easy and tasty recipe. It took some convincing on my part to get my hubby to try this. He uses a recipe from a Creole cookbook and spends what seems like all day to make beans and rice. He is on board with this recipe and said we would make this again.

    • Thanks for sharing with us, Gail, we’re so happy you and your husband enjoyed it!

  35. I am so excited for this. I live for a crockpot. I know it’s summer but I’ve gotten a hankering for red beans and rice. I am trying to cut down on my caloric intake though and I was thinking about doing 1/2 lb beans instead. If I am using 1/2 lb do you think I could still dump them in at the beginning? Or do you think they would overcook?


    • Thanks, Rachel, we hope you enjoy the recipe! Hmmm, we haven’t tried just using half the amount of beans in this. We don’t think they would overcook though.

  36. Made this last night and we all loved it! Thanks for a yummy recipe. :)

  37. Great Recipe! I doubled the meat and my 3 teenage boys could not get enough! I did not add any hot sauce, and it still had enough heat.

  38. I never got an answer on my original post/question on substituting ground cayenne pepper for the hot sauce. But I’ve made this recipe three time now doing that and it works out fine.

    I also wait to add all the spices, diced celery and pepper. I add them at the 5 1/2 hour point and the flavor is better and at serving time and the celery and peppers are not mushy.

  39. I made this tonight (my husband and I are both huge fans of Cajun and Creole cuisine), and it was wonderful! My husband said it was of the best meals I have ever made (And I agree. It was amazing!) He ate 3 bowls. I didn’t add any salt or pepper at the end, because the salt and spice level were perfect. This will be put in the dinner rotation for sure!

  40. Can you add the Rice directly into the Crock Pot the Last 20 minutes? Looks Really Delicious ?

  41. I have always heard that you need to soak red beans first because of the danger of poisoning. I know you said it isn’t necessary as long as the beans are fully cooked, but just wondering if I did soak them, would it affect the outcome? (Guess, I’m just being overcautious.) Thanks, and this looks delicious!

  42. I do not own a crock pot… pls forgive. Can I soak beans overnight, cook them in Dutch oven using same other ingredients?

  43. i know i’m a few years late, but i wanted to thank you for this recipe, i make it at least once a month, with some changes i’ve picked up along the way :) i use small red beans instead of kidney, and i use Emeril’s recipe for creole seasoning.
    i blacken my andouille first, then throw it in the crock pot; then i sauté/brown the holy trinity in the leftover fat from the sausage, then deglaze with 6 cups water (i add 6 boullion cubes, in place of the chicken stock). i’ve found that browning the sausage/veggies adds a major layer of flavor

  44. Followed your recipe using Aidells Andouille Sausage and produced a dish reminiscent to the red beans I served when I was a waiter in New Orleans. Six hours on high using my new slow-cooker and I had red beans so tasty I thought I was sitting in a café overlooking the bayous of Atchafalaya.

  45. Have you tried it with red beans instead of kidney beans?

  46. This was so delicious!!! I loved it! I was worried about it having the correct consistency, but it turned out perfect! Definitely 5/5 ?

  47. thanks Hayley, you the best! ??‍♀️

  48. If you want your red beans thicker, just take a few spoonfuls out of crockpot & mash them up. Add them back into red beans & they will thicken up.

  49. The FDA recommends these steps for preparing dry red kidney beans:

    Soak the beans for at least five hours in water. It’s not a bad idea to change the water periodically, but it’s not necessary for safety.
    Drain the beans from the final soaking water.
    Boil the beans in a pot of fresh water for at least 30 minutes. Note: Research indicates that the toxin is destroyed when boiled at 212 degrees F for 10 minutes, but scientists recommend 30 minutes to be certain the beans reach the proper temperature for the amount of time necessary. Don’t use a slow cooker: It likely won’t get hot enough.