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Slow Cooker Red Beans & Sausage

 Slow Cooker Red Beans & Sausage
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
8 ServingsPrep: 30 min. Cook: 8 hours.


  • 1 pound dried red beans
  • 1 tablespoon olive oil
  • 1 pound Johnsonville® 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

2 of 2

Slow Cooker Red Beans & Sausage (continued)

Directions (continued)

  • 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).
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.
Nutritional Facts: 1-1/3 cups (calculated without rice) equals 283 calories, 14 g fat (4 g saturated fat), 77 mg cholesterol, 1,534 mg sodium, 43 g carbohydrate, 27 g fiber, 25 g protein.