Red Beans and Rice Recipe Crockpot

If you’re looking for a hearty, flavorful, and budget-friendly meal that practically cooks itself, then this Red Beans and Rice Recipe Crockpot is exactly what you need.

This slow-cooked Southern classic is rich in flavor, easy to prepare, and perfect for busy weeknights or cozy weekends.

Why You’ll Love This Red Beans and Rice Crockpot Recipe

Set it and forget it: Minimal hands-on time, the crockpot does all the work.
Packed with flavor: Smoky sausage, creamy beans, and aromatic spices come together beautifully.
Great for meal prep: Make a big batch and enjoy leftovers all week.
Comfort food at its best: A warm bowl of red beans and rice is always satisfying.

Ingredients You’ll Need

Here’s a simple list of ingredients to make this delicious crockpot red beans and rice dish:

1 pound dried red beans (soaked overnight or use quick soak method)
1 pound smoked sausage (andouille or kielbasa, sliced)
1 small onion, chopped
1 green bell pepper, chopped
2 celery stalks, chopped
3 cloves garlic, minced
1 teaspoon dried thyme
1 teaspoon paprika
1/2 teaspoon cayenne pepper (adjust to taste)
2 bay leaves
6 cups chicken broth or water
Salt and black pepper, to taste
Cooked white rice, for serving
Chopped green onions or parsley, for garnish (optional)

Instructions

Step 1: Prep Your Beans
Rinse and soak the dried red beans overnight in cold water. Drain and rinse before adding to the crockpot.

Step 2: Assemble the Crockpot
Add the soaked beans, chopped vegetables (onion, bell pepper, celery), garlic, sliced sausage, herbs, spices, bay leaves, and broth into the crockpot.

Step 3: Cook Low and Slow
Cover and cook on low for 7-8 hours or high for 4-5 hours, until the beans are soft and creamy. Stir occasionally if possible.

Step 4: Taste and Season
Remove the bay leaves and taste for salt and pepper. Adjust seasonings as needed.

Step 5: Serve
Spoon the red beans over warm white rice. Top with chopped green onions or parsley if desired.

Also Check: Easy Creamy Pesto Pasta

Tips for the Best Crockpot Red Beans and Rice

No time to soak beans? Use canned red beans and reduce cooking time. Add them in the last 2 hours of cooking.
Add a ham hock or smoked turkey leg for extra smoky depth.
Mash some of the beans in the pot before serving for a thicker, creamier texture.
Want it vegetarian? Skip the sausage and use vegetable broth.

Storage and Reheating

This dish stores beautifully. Let it cool completely and keep in airtight containers:

In the fridge: Up to 4 days
In the freezer: Up to 3 months
Reheat gently on the stove or in the microwave with a splash of water or broth to loosen the consistency.

FAQs

Can I use canned beans instead of dried?
Yes! Drain and rinse the beans, then add them during the last 1–2 hours of cooking.

Is this dish spicy?
The cayenne gives it a little kick, but you can adjust the heat to your preference or leave it out for a milder dish.

What kind of sausage should I use?
Andouille sausage is traditional and gives the dish a smoky, spicy flavor, but any smoked sausage works great.

Final Thoughts

This Red Beans and Rice Recipe Crockpot version brings all the deep, rich flavors of the classic Louisiana dish with none of the fuss.

Whether you’re feeding a crowd or just craving something warm and comforting, this dish delivers every time.

Give it a try and let the crockpot bring a little Southern charm to your kitchen.