- 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
- Rinse and sort beans; soak according to package directions.
- 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.
- 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.
- 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).
Reviews for Slow Cooker Red Beans & Sausage
"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."
"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."
"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."
"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."
"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"."
"This is so amazing! I loved the flavor and the ease of this dish. I couldn't find andoille sausage at the store so I used premade chicken meatballs. Also, I didn't brown or saute anything. I just through everything in the pot. Absolutely delisious! I served this over white rice and it makes about 6 servings."
"I made this yesterday. Very tasty and spicy! I would try 2 teaspoons of Creole seasoning if you don't like a lot of spice. The recipe makes a good amount; great for a family."