Crockpot Red Beans and Rice

Seriously and no joke and this is the best Crockpot Red Beans and Rice recipe. It’s the one my mom and before that my grandma has made for years. It’s a classic recipe with simple and delicious ingredients. Tender red beans are mixed with smoky sausage and soft vegetables and a rich Creole seasoned broth.

Perfect for cozy bowls with fluffy rice and a little green onion on top! A classic Crockpot Red Beans and Rice recipe is one of my go-to easy dinners. Not only does it make for a super delicious meal but it’s packed with protein and keeps me satisfied for hours. Also there’s no complicated method or hard-to-find ingredients needed.

And meal prep’s a cinch. I often make a batch on Sunday to enjoy for dinner and lunch on Monday and Tuesday. With just a few basic ingredients probably already in the fridge and pantry you can prepare a hearty bowl with almost no fuss. If you enjoy satisfying rice dishes then try our Patty Pan Squash Rice Bowl for another simple meal idea.

Ingredients

Here is what I use for this recipe and you can adjust nuts or spices based on preference:

• Andouille sausage: Sliced into irregular rounds to add smoky flavor and savory richness throughout the beans.
• Canned red kidney beans: Drained and rinsed to provide tender texture and hearty plant based protein.
• Yellow onion: Roughly diced to soften into the broth and create a sweet aromatic base.
• Green bell pepper: Roughly diced to add earthy flavor and classic Creole character.
• Celery: Unevenly chopped to add gentle freshness and deepen the vegetable base.
• Garlic: Minced to add a warm savory aroma that blends into the cooking liquid.
• Low sodium chicken broth: Provides the cooking liquid that carries the seasonings and softens the vegetables.
• Tomato paste: Adds concentrated savory flavor and a subtle reddish color to the broth.
• Creole seasoning: Adds paprika and herbs and gentle heat for a balanced Louisiana inspired flavor.
• Dried thyme: Adds an earthy herbal note that complements the smoky sausage.
• Smoked paprika: Deepens the warm color and reinforces the smoky flavor of the dish.
• Bay leaves: Infuse the beans with a subtle herbal depth during slow cooking.
• Black pepper: Adds mild warmth without overpowering the other seasonings.
• Long grain white rice: Cooks into fluffy grains that absorb the thick bean sauce when served.
• Water: Cooks the rice until tender while keeping the grains separate and fluffy.
• Green onions: Thinly sliced to provide a fresh finishing contrast over the cooked dish.
• Fresh parsley: Roughly chopped to add a bright herbal finish to each serving.

Tools You’ll Need

• Six quart slow cooker: Slowly softens the beans and vegetables while blending the smoky sausage and seasonings.
• Medium saucepan with lid: Cooks the long grain rice until tender and keeps the steam contained.
• Wooden cutting board: Provides a stable surface for slicing the sausage and chopping the vegetables.
• Chef’s knife: Cuts the sausage and vegetables into natural irregular pieces.
• Measuring cups and spoons: Measures the broth and rice and tomato paste and seasonings accurately.
• Colander: Drains and rinses the canned beans to remove excess canning liquid and sodium.
• Serving bowls: Hold individual portions of rice and the thick red bean and sausage mixture.

Instructions

Step 1: Slice the sausage and chop the vegetables

Cut the fourteen ounces of sausage into uneven rounds and dice the onion and green bell pepper into irregular pieces. Chop the two celery stalks and mince the four garlic cloves. The ingredients should now have varied sizes and natural edges so they soften at slightly different rates and create a homemade texture.

Tip: Keep the vegetable pieces close in size but slightly irregular so they soften evenly while still looking naturally homemade.

Step 2: Combine the beans and sausage with the seasoned broth

Transfer the three cans of rinsed beans and the sliced sausage and all chopped vegetables into the slow cooker. Pour the three cups of broth over the mixture and add the tomato paste and seasonings. Fold everything together until the tomato paste streaks through the liquid and the sausage and vegetables shift into a loose uneven layer among the beans.

Tip: Stir only until the tomato paste disperses since vigorous mixing can break the beans before the slow cooking begins.

Step 3: Slow cook until the vegetables soften

Cook the bean mixture until the onion and pepper and celery become tender and the sausage releases its smoky flavor. The broth will deepen from red to reddish brown while the beans become softer. Stir the mixture once near the end so the sausage rounds shift toward the center and the softened vegetables redistribute through the bubbling liquid.

Tip: Cook on low for six to seven hours or on high for three to four hours until the vegetables are completely tender.

Step 4: Mash some beans to thicken the sauce

Press a small portion of the softened beans against the side and fold them back into the liquid. The broken beans will blend into the broth and create a thicker creamy sauce. Remove the two bay leaves and stir gently so whole beans and sausage rounds remain visible among the mashed beans and thickened reddish brown liquid.

Tip: Mash only about one cup of beans so the sauce becomes creamy while plenty of whole beans remain visible in every serving.

Step 5: Cook the rice until fluffy

Combine the one and one half cups of rice with three cups of water and cook until the liquid is absorbed. The grains will expand and change from firm translucent pieces into tender opaque rice. Fluff the rice so the grains separate and shift into an uneven mound rather than staying compressed together.

Tip: Let the cooked rice rest covered for five minutes before fluffing so the grains finish steaming without becoming mushy.

Step 6: Spoon the red beans and sausage over rice

Place one portion of fluffy rice in a bowl and spoon the thick red beans and sausage partly over the top. Leave some rice visible along one side so the textures remain distinct. Finish with unevenly scattered green onions and parsley. The final serving should show creamy sauce and whole tender beans and browned sausage edges with natural color variation.

Tip: Spoon the beans partly over the rice instead of covering it completely so every serving shows both distinct textures.

Pro Tips

• Choose andouille sausage for the best smoky flavor or use another fully cooked sausage when you prefer milder heat.
• Rinse the canned beans thoroughly so the finished sauce tastes fresh and thickens without excess salty canning liquid.
• Mash only a small portion of the cooked beans since leaving most beans whole creates a hearty and varied texture.
• Cook the rice near the end of the slow cooking time so it stays warm and fluffy when the beans are ready to serve.

Storage Instructions

Let the red beans and sausage cool before transferring them to airtight containers. Store the cooked rice in a separate container so it does not absorb too much sauce and become overly soft. Refrigerate both components for up to four days. Reheat the beans slowly until steaming and add a splash of broth or water when the sauce becomes thicker during storage.

Freeze the cooled bean mixture in portion sized containers for up to three months. Freeze the rice separately or prepare a fresh batch when you plan to serve the thawed beans. Thaw frozen portions overnight in the refrigerator. Reheat until hot throughout and finish with fresh green onions or parsley to restore a bright flavor.

Frequently Asked Questions

See You in the Kitchen

This Crockpot Red Beans and Rice is a great way to satisfy your comfort food cravings without spending the evening beside the stove.

I typically start the rice near the end of the slow cooking time and that way all of my dinner components will be ready at the same time.

Even my kids love this one and for more hearty ideas try our Sweet Potato Gnocchi or serve Maple Roasted Butternut Squash with Cranberries alongside it.

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