Crockpot Red Beans and Rice
Crockpot Red Beans and Rice is the ultimate set-it-and-forget-it meal, bringing all the bold flavors of Louisiana straight to your kitchen. This dish is rich, smoky, and perfectly seasoned, making it an easy yet satisfying weeknight dinner. With a slow cooker, you can achieve that classic creamy texture with minimal effort.
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Whether you’re feeding a crowd or just craving a warm, comforting meal, this recipe has you covered. Serve it over fluffy rice with a side of cornbread for a true Southern experience.
Why You’ll Love Crockpot Red Beans and Rice
- Effortless Cooking: Just toss everything into the crockpot and let it do the work.
- Bold, Authentic Flavor: Made with spicy sausage, Cajun seasoning, and slow-simmered beans.
- Perfect for Meal Prep: Tastes even better the next day, making it great for leftovers.
- Customizable Heat: Use hot sausage for a kick or mild for a family-friendly version.
What You Need to Make Crockpot Red Beans and Rice
To make this flavorful dish, you’ll need classic ingredients like red beans, sausage, vegetables, and a blend of Cajun seasonings. The full ingredient list with measurements is available in the recipe card below.
Key Ingredients:
- Red Beans – The star of the dish, slow-cooked until tender and creamy.
- Sausage – Andouille or hot sausage adds a smoky, spicy kick.
- Holy Trinity – A mix of onion, celery, and bell pepper for depth of flavor.
- Seasonings – A combination of Cajun seasoning, bay leaves, and bouillon for rich taste.
- Rice & Cornbread – Optional but highly recommended for serving.
How to Make Crockpot Red Beans and Rice
1
Sauté the Aromatics and Sausage
Start by sautéing the diced onion, celery, bell pepper, green onions, garlic, and sausage in a skillet. This step helps develop deep flavors before adding everything to the crockpot.
2
Add Everything to the Crockpot
Transfer the sautéed mixture into your slow cooker. Add the red beans, water, bouillon base, seasonings, and a can of creamy Blue Runner red beans for extra richness. Stir to combine.
3
Slow Cook to Perfection
Set your crockpot to low for 8 hours or high for 5 hours. Let it work its magic until the beans are soft and the flavors meld beautifully. Stir occasionally if possible.
4
Serve and Enjoy
Remove bay leaves before serving. Ladle the beans and sausage over a bowl of warm rice. Garnish with extra green onions and serve with cornbread for the perfect meal.
Commonly Asked Questions
Can I use canned beans instead of dried beans?
Yes, but using canned beans will reduce the cooking time significantly. If using canned, cook on low for 4 hours or high for 2 hours.
What’s the best sausage for this recipe?
Andouille sausage is traditional for Louisiana-style red beans and rice, but hot sausage or smoked sausage works great too. For a milder version, use kielbasa.
Can I freeze red beans and rice?
Absolutely! Let the beans cool completely, then store them in an airtight container in the freezer for up to 3 months. Thaw and reheat on the stovetop.
How can I make this dish vegetarian?
Skip the sausage and use vegetable bouillon instead of chicken. You can also add smoked paprika or liquid smoke for a smoky depth of flavor.
Crockpot Red Beans and Rice
Ingredients
- 1 lb red beans rinsed and drained
- 1 lb hot sausage or andouille or a milder taste, quartered
- 1 small onion diced
- 3 sticks celery diced
- 1 green bell pepper diced
- 1/2 bunch green onion diced
- 1 tbsp minced garlic
- 8 cups water
- 2 hefty tbsp better than bouillon roasted chicken base
- 1 tbsp Cajun seasoning
- 1 tbsp Badia complete seasoning
- 4-5 bay leaves
- 27 oz can of Blue Runner Spicy New Orleans Red Beans
Optional Toppings
- Rice
- Green Onions
- Cornbread
Instructions
- Either in your crockpot or on the stove top, sauté your onions, celery, green onions, bell pepper, garlic and sausage together.
- Turn your crockpot on to low for 8 hours or high for 5. With your sautéed mixture and sausage, add in your beans, water, bouillon base, Can of beans, and seasonings. Cover and cook.
- Top with your favorite toppings
