Go Back
Crockpot Red Beans and Rice

Crockpot Red Beans and Rice Recipe

Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Servings: 6 servings
Calories: 612
Ingredients Method Notes

Ingredients
  

  • 1 lb dried red kidney beans
  • 1 lb andouille sausage, sliced 1/2 inch thick
  • 4 slices bacon, chopped
  • 1 large yellow onion, chopped
  • 3 ribs celery, chopped
  • 1 green bell pepper, chopped
  • 4 cloves garlic, minced
  • 6 cups low-sodium chicken broth
  • 2 dried bay leaves
  • 1 tbsp Cajun seasoning
  • 1 tsp dried thyme
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 6 cups cooked white rice

Method
 

  1. Brown the andouille sausage and bacon in a large skillet over medium-high heat for about 6 minutes, then transfer to the slow cooker with a slotted spoon.
  2. Cook the onion, celery, and bell pepper in the leftover fat for 5 minutes until soft, add the garlic for 30 seconds, then scrape everything into the slow cooker.
  3. Add the dried beans, chicken broth, bay leaves, Cajun seasoning, thyme, salt, and pepper to the slow cooker and stir well.
  4. Cover and cook on low for 8 to 10 hours or on high for 5 to 6 hours, until the beans mash easily with a fork.
  5. Remove the bay leaves, smash about 1 cup of the beans to thicken the stew, and adjust salt to taste.
  6. Serve the beans over hot cooked rice, with hot sauce or sliced green onions on the side.

Notes

The beans will thicken a lot as they cool, so if you are reheating leftovers, add a splash of broth or water. Older dried beans may need extra liquid and a longer cook time, just keep them going until they are fully soft.