Slow Cooker Red Beans & Sausage
Total TimePrep: 30 min. Cook: 8 hours.
Makes8 servings (2-3/4 quarts)
- 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.
Slow Cooker Red Beans and Rice Tips
Are red beans and kidney beans the same?No, red and kidney beans are different types of beans. Kidney beans have a distinct kidney-like shape and are firm enough to hold up well in liquidy dishes like soups and chili. On the other hand, red beans are rounder and smaller in shape and have a softer texture than kidney beans. Give other bean types a try with one of our other bean recipes.
How long do you soak red beans?You can either do a 1-4 hour quick soak or an overnight soak for this slow cooker red beans and rice recipe. For the quick soak, rinse 1 pound of red beans well and add them to a Dutch oven. Fill the Duch oven with enough water that the beans are covered by at least two inches of water and bring the pot to a boil. Once the beans have been boiling for two minutes, cover and remove them from heat, and allow them to soak for 1-4 hours. You can test the softness of the beans by cutting one in half. If there is no opaqueness, they’re ready. For an overnight soak, rinse 1 pound of red beans and add them to a Dutch oven, along with 3 cups of water. Cover and let the beans soak at room temperature overnight, at least 8 hours.
What if I don’t have Creole seasoning?No worries! Substitute the Creole seasoning with 1/4 teaspoon each salt, garlic powder and paprika; and a pinch each of dried thyme, ground cumin and cayenne pepper.
Can I keep these red beans and rice on “warm”?Absolutely! If you’re not ready to enjoy these slow cooker red beans and rice right when they’re done, simple switch the setting from “low” to “warm”. Take a look at these other slow cooker recipes that put your Crock-Pot to work.
Editor's NoteThe following spices may be substituted for 1 teaspoon Creole seasoning: 1/4 teaspoon each salt, garlic powder and paprika; and a pinch each of dried thyme, ground cumin and cayenne pepper.
Nutrition Facts1-1/3 cups (calculated without rice): 283 calories, 14g fat (4g saturated fat), 77mg cholesterol, 1534mg sodium, 43g carbohydrate (4g sugars, 27g fiber), 25g protein.
Apr 14, 2017
If you like spicy you'll like this dish. Unfortunately, my wife and daughter have a pretty low tolerance for such. I like spicy myself, so I enjoyed it. However, being that it makes so much along with me being the chief cook in our home, I'll have to scrap this one from my recipe box.
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.
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.
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.
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.
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".
Apr 7, 2014
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.
Mar 18, 2014
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.