Slow Cooker Red Beans & Sausage Recipe
Slow Cooker Red Beans & Sausage Recipe photo by Taste of Home

Slow Cooker Red Beans & Sausage Recipe

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Being from Louisiana, red beans are my go-to for comfort food. Putting on a nice pot of red beans for our Sunday family dinner goes back generations in my family. Dig in with some hot buttered corn bread. —Lisa Bowie, Las Vegas, Nevada
TOTAL TIME: Prep: 30 min. Cook: 8 hours.
MAKES:8 servings
Contest Winning Test Kitchen Approved
TOTAL TIME: Prep: 30 min. Cook: 8 hours.
MAKES: 8 servings


  • 1 pound dried red beans
  • 1 tablespoon olive oil
  • 1 pound fully cooked andouille sausage links, cut into 1/4-inch slices
  • 1 large onion, chopped
  • 1 medium green pepper, chopped
  • 2 celery ribs, finely chopped
  • 3 teaspoons garlic powder
  • 3 teaspoons Creole seasoning
  • 2 teaspoons smoked paprika
  • 2 teaspoons dried thyme
  • 1-1/2 teaspoons pepper
  • 6 cups chicken broth
  • Hot cooked rice

Nutritional Facts

1-1/3 cups (calculated without rice) equals 283 calories, 14 g fat (4 g saturated fat), 77 mg cholesterol, 1534 mg sodium, 43 g carbohydrate, 27 g fiber, 25 g protein.


  1. Rinse and sort beans; soak according to package directions.
  2. In a large skillet, heat oil over medium-high heat. Brown sausage. Remove with a slotted spoon. Add onion, green pepper and celery to skillet; cook and stir 5-6 minutes or until crisp-tender.
  3. In a 5- or 6-qt. slow cooker, combine beans, sausage, vegetables and seasonings. Stir in broth. Cook, covered, on low 8-10 hours or until beans are tender.
  4. Remove 2 cups of the bean mixture to a bowl. Mash gently with a potato masher. Return to slow cooker; heat through. Serve with rice. Yield: 8 servings (2-3/4 quarts).
Editor's Note: The following spices may be substituted for 3 teaspoons Creole seasoning: 3/4 teaspoon each salt, garlic powder and paprika; and 1/8 teaspoon each dried thyme, ground cumin and cayenne pepper.
Originally published as Slow Cooker Red Beans & Sausage in Taste of Home April/May 2014

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Reviewed Dec. 23, 2015

"Easy to make, great flavor, just a bit too thin for our taste. Will reduce broth next time, and add a thickener at the end."

Reviewed Nov. 29, 2015

"Neither of the 2 grocery stores I patronize had dried red beans! Every other kind, yes, but not red, so I used 4 CANS of red beans, which were ready for the crockpot immediately, of course. I also cut the amount of thyme in half, since I have found this seasoning to be a bit much at times. Everything else was the same. My husband ate 3 bowls and my son ate 2! I thought we would have a substantial amount for leftovers, but gee, I guess not! Good flavor. Next time, I may add in the other suggestions: corn bread and a ham bone cooking in the broth."

Reviewed Apr. 29, 2015

"This was great! I cut back on the beans and just threw everything in the crockpot without putting anything in a skillet to cook. I also cut back on the thyme. The sausage was so tender. The spicy flavor was delicious! I will definitely be making this again just as I did this time."

Reviewed Mar. 10, 2015

"Delicious. I subbed leftover ham for the sausage, omitted the green pepper and didn't use as much thyme (because I was afraid it would be too strong and I didn't have enough anyway). I also threw in the ham bone for additional flavor."

Reviewed Jan. 22, 2015

"As we already know that thyme is pretty strong, and is not one of our favorite herbs, I cut it in half when making this for the first time. We also prefer polska kielbasa over andouille sausage, so I substituted that. Additionally, I only used half of a green pepper, because it was all I had. Aside from all that, I followed the recipe. LOL! I was pretty concerned after getting everything into the crockpot, though, because it smelled VERY spicy. I wasn't sure my family was going to like it. But after cooking all day, the flavors definitely mellowed and blended. I served it with steamed brown rice, and right away, my family labeled this recipe "a keeper"."

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