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Crockpot Red Beans and Rice

Red beans and rice sure as heck didn’t miss me, if you know what I’m saying. But seriously, my family loves Red Beans and Rice and it is one of the most comforting, hearty meals that I make at home. I recently adapted my tried and true recipe to my trusty Crockpot, and let’s just say my life is better for it. Keep reading to get my tips and tricks.

Red beans with smoked sausage served over white rice

Oh, this recipe for Red Beans and Rice is one of my favorites!

Red beans and rice is one of those meals that my entire family loves. We can all agree on it, and it is such a true “comfort food” for us. Plus, it is spicy enough to give us that taste of “something different”.

Made with dried red beans, savory smoked sausage, and the classic Cajun combination of celery, onions, and bell peppers, this is an easy dinner idea. Serve over hot, cooked rice for a filling, nutritious meal. This recipe makes about 12 servings, too, and tastes even better the next day.

A colander of red beans next to a cutting board with onion, celery, bell pepper and smoked sausage

I’ve made this recipe on the stove top so many times. This time, I adapted it for my slow cooker. I had a few errands to run, so I tossed everything in the Crockpot in the morning. By the time I got home, it smelled like Louisiana home cookin’ in my Tennessee kitchen.

Overhead picture of a pot filled with ingredients to make red beans and rice, including garlic, onions, smoked sausage, peppers, celery, and more.

Ingredients Needed to Make Crockpot Red Beans and Rice

  • Dry red beans – You can use the small ones or kidney beans.
  • Smoked sausage – Andouille, kielbasa, whatever you like.
  • Garlic – Lots of it!
  • Celery
  • Onion
  • Bell pepper
  • Hot sauce – I used Frank’s Red Hot.
  • Cajun seasoning – My favorite is SoLa Seasoning.
  • Bay leaves
  • Chicken broth
  • V8 Juice – OooH, nice little secret flavor boost.
  • Black pepper
  • Long grain rice

This is gonna be so good, I can’t wait for you to try it yourself. Just toss it all in the Crockpot and let it rip.

TIP: You can prepare the rice separately so everyone can add their own amount. Or, we give alternate cooking directions in the recipe at the bottom of the post. Stir in a cup of uncooked rice during the last hour of cooking.

a tablespoon full of cajun seasoning

For just the right balance of seasoning and salt, we used low-sodium chicken broth. If you use regular, be sure to reduce the amount of Cajun spice you add to the pot. If you aren’t sure, then wait until the last hour of cooking to taste and re-season to your family’s preference.

More Recipes for Your Slow Cooker:

How to Make Black Beans in a Slow Cooker

Italian Crockpot Pasta Fagioli

Cinnamon Cherry Crockpot Cobbler

a white bowl with beans and rice

How to Make Red Beans and Rice in your Crockpot or Slow Cooker:

  1. Rinse the red beans in a colander. Discard any stones, weird looking beans, etc.
  2. In a 6 Quart slow cooker, combine the beans with all other ingredients except the rice.
  3. Cover and cook for 6 – 7 hours on high, until the beans are tender.
  4. Serve over cooked, hot rice.

Alternate Directions (Rice IN the Recipe)

  1. If you prefer to have the rice IN the beans, add 1 cup of uncooked to the crockpot during the last hour of cooking. The servings will be the same quantity, but will not be as large. Note, the recipe nutrition facts of this recipe are listed for the 6 cups of cooked rice.

If you don’t care for smoked sausage you can use diced ham instead. If you want to cook this in your InstaPot, refer to your manufacturer’s cooking directions for dried beans and go for it.

The beans will thicken as they cool. What I like to do to make the beans thicker is smash some of the beans against the side of the slow cooker during the last hour of cooking. This releases starches from the beans into the mixture and adds a lot of body to the meal and blends with the smoky flavor from the sausage. YUMMY!

Our family likes this recipe on the spicy side, so I use about 2 tablespoons of hot sauce. Adjust the amount to your own liking.

TIP: This recipe can be frozen after cooking. Portion into freezer safe containers. To reheat, thaw in the refrigerator and reheat. So good!

A white bowl with rice, red beans, smoked sausage
a white bowl with beans and rice
Print Pin
5 from 1 vote

Crockpot Red Beans and Rice

A savory + spicy country classic prepared in a slow cooker. Easy, hearty and delicious, made with red beans, smoked sausage, celery, peppers and more.
Course Main Course
Cuisine American
Keyword red beans and rice
Prep Time 30 minutes
Cook Time 7 hours
Servings 12
Calories 339kcal
Author Buy This Cook That

Equipment

  • Crockpot

Ingredients

  • 1 pound dry red beans
  • 12 ounces smoked sausage or ham sliced / diced
  • 6 cloves garlic minced
  • 4 stalks celery leaves included
  • 1 onion peeled and diced
  • 1 bell pepper any color, seeded and diced
  • 2 tablespoons hot sauce more or less to taste
  • 1 tablespoon Cajun seasoning
  • 2 bay leaves
  • 1/2 teaspoon black pepper
  • 6 cups chicken broth low sodium
  • 1 cup V8 vegetable juice
  • 6 cups cooked white rice for serving, see recipe notes for alternate rice addition

Instructions

  • Rinse the beans in a colander. Discard any stones, weird looking beans, etc.
  • In a 6 Quart slow cooker, combine the red beans with all other ingredients except the rice.
  • Cover and cook for 6 – 7 hours on high, until the beans are tender.
  • Serve over cooked, hot rice.

Alternate Directions (Rice IN the Recipe)

  • If you prefer to have the rice IN the red beans, add 1 cup of rice to the crockpot during the last hour of cooking. The servings will be the same quantity, but will not be as large. Note, the recipe nutrition facts of this recipe are listed for the 6 cups of cooked rice.

Nutrition

Serving: 1g | Calories: 339kcal | Carbohydrates: 50g | Protein: 15g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 20mg | Sodium: 780mg | Potassium: 819mg | Fiber: 7g | Sugar: 3g | Vitamin A: 824IU | Vitamin C: 32mg | Calcium: 63mg | Iron: 4mg

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