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A wooden spoon holds a serving of red beans and sliced sausage in a thick, savory sauce, perfect for anyone seeking classic red beans and rice recipes, with a blurred background of a pot.
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5 from 3 votes

Crockpot Red Beans and Rice Recipe

Hey y'all, AB here, bringing you a taste of Southern comfort straight from my kitchen to yours. Today, we're diving into a classic dish that's near and dear to my heart: Crockpot Red Beans and Rice. Picture this – tender beans simmered in a rich, flavorful broth, mingling with savory sausage and aromatic spices. It's the kind of meal that warms your soul and fills your home with irresistible aromas. So grab your apron and let's get cooking!
Prep Time15 minutes
Cook Time6 hours
Total Time6 hours 15 minutes
Course: Side Dish
Cuisine: Cajun
Keyword: beans, crockpot, red, rice
Servings: 4 people

Ingredients

  • 1 lb dried Red Beans
  • 1 Link Chicken Andouille Sausage, quartered
  • 1 Links Smoked Sausage, sliced
  • 1 Yellow Onion, diced
  • 1 Celery Rib, diced
  • 4 Garlic cloves, minced
  • 3 Bay Leaves
  • 6 Cup Water
  • 2 Beef Bouillon Cubes
  • 1 Tablespoon Creole Kick seasoning blend

Instructions

  • Rinse and drain the beans. If using dried red kidney beans, first soak them for at least 5 hours, drain, and boil in fresh water for at least 30 minutes before adding them to the slow cooker. Allow this preparation time in addition to the slow-cooker time.
  • In your trusty 5-quart (or larger) slow cooker, combine the red beans, chicken Andouille sausage, smoked sausage, diced onion, diced celery, minced garlic, bay leaves, water, beef bouillon cubes, and Creole Kick seasoning blend. Give it all a good stir to mix everything together.
  • Cover the slow cooker with the lid and set it to cook on high for 6 hours.
  • Once the beans are tender and creamy, you can optionally mash some of them against the side of the pot to thicken the broth.
  • Serve your Crockpot Red Beans and Rice piping hot over a bed of fluffy white rice. Don't forget to ladle plenty of that delicious broth over the top for maximum flavor!

Notes

  • Check the bean variety. Dried red kidney beans need the separate soak-and-boil preparation in step 1; the slow cooker does not replace that step.
  • Mash some of the tender cooked beans against the pot to thicken the broth; cook the rice separately for serving.
  • Refrigerate leftovers promptly in shallow containers within 2 hours, or 1 hour above 90°F. Use within 3–4 days and reheat to 165°F.

Nutrition

Serving: 1g | Calories: 220kcal