red beans and rice crockpot recipe
The Best red beans and rice crockpot recipe
It’s also the kind of dish that feels special, whether you’re serving it for a holiday gathering or just a regular weeknight dinner. The rich, smoky flavors of the beans blend seamlessly with the rice, and the addition of a little smoked paprika or cayenne keeps it interesting without being overwhelming. Plus, it’s naturally gluten-free (if you skip the broth) and a great way to use up any leftover veggies or spices you have on hand. My husband swears by it as a go-to meal when we’re short on time, and the kids always ask for seconds—so you know it’s a winner. It’s simple enough to make ahead and reheat, making it perfect for meal prep too.
Slow Cooker Red Beans and Rice
A hearty, comforting dish of tender red beans simmered with smoked sausage, onions, and garlic, served over fluffy white rice. Perfect for a cozy weeknight meal.
🥘Ingredients
- 2 cups dried red kidney beans, rinsed
- 1 lb smoked sausage, crumbled
- 1 large onion, diced
- 4 cloves garlic, minced
- 1 cup white rice, uncooked
- 4 cups chicken or vegetable broth
- 1 tbsp olive oil
- 1 tsp dried thyme
- 1 bay leaf
- 1 tbsp salt
- 1 tsp black pepper
- 1 tsp smoked paprika
- 1/2 tsp cayenne pepper (optional)
👨🍳Directions
-
1
In a large skillet, heat olive oil over medium heat. Add crumbled sausage and cook until browned, about 5 minutes. Remove and set aside. -
2
In the same skillet, sauté diced onion and minced garlic until soft and fragrant, about 3 minutes. Stir in the seasoning blend—salt, black pepper, smoked paprika, and cayenne—cooking for another minute. -
3
Add rinsed red beans, cooked sausage, onion-garlic mixture, broth, and bay leaf to the slow cooker. Stir to combine. -
4
Cook on low heat for 6 hours or on high heat for 3 hours, until beans are tender and liquid is absorbed. Stir occasionally. -
5
While the beans cook, rinse and soak the uncooked rice in cold water for 15 minutes. Drain and transfer to the slow cooker. -
6
Cook the rice in the slow cooker for an additional 30 minutes on low heat, stirring occasionally, until the rice is tender and fluffy.
🔧Equipment
- Slow cooker
- Large skillet
- Wooden spoon
- Measuring cups
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Slow Cooker Red Beans and Rice Works
❓ Frequently Asked Questions About Slow Cooker Red Beans and Rice
How long should I cook the red beans and rice in the slow cooker?
Cook the mixture on Low for 6 to 8 hours or on High for 3 to 4 hours until the beans are tender and the flavors meld together. Stir once halfway through cooking to prevent sticking.
Can I use dried or canned red beans in this recipe?
Yes, you can use either. If using dried beans, soak them overnight and then drain before adding to the slow cooker. Canned beans work fine—just drain and rinse them first to remove excess salt.
What can I substitute if I don’t have smoked paprika?
If you’re out of smoked paprika, try regular paprika for a milder flavor, or a pinch of ground cumin mixed with a dash of garlic powder for depth. Avoid cayenne unless you prefer a spicier kick.
How do I adjust the recipe for a larger crowd?
Double the ingredients for a 2-quart crockpot or triple them for a 4-quart model. Add extra rice or beans to the pot after cooking to avoid overcrowding, and increase cooking time by 15–20 minutes if needed.
Can I make this ahead of time and reheat it?
Absolutely! Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months. Reheat gently on the stovetop over medium-low heat, stirring occasionally, until hot through.
