Break out your Crockpots for this delicious Slow Cooker Red Beans and Rice recipe! Made with kidney beans and the "holy trinity" of bell pepper, celery, and onion, it's so creamy and delicious. Serve it with a side of Southern cornbread and enjoy. If you don't have a slow cooker, no worries, make our New Orleans red beans and rice recipe instead!
Follow our easy, step-by-step recipe instructions updated with pictures!
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Hey guys! This Slow Cooker Red Beans and Rice recipe is a Cooks with Soul classic. We've made it dozens of times, and it's on regular rotation every football season (aka slow cooker season).
New Orleans' Creole and Cajun food has always been my favorite, and this recipe does not disappoint. Of course we used smoked ham hocks, andouille sausage, Camellia brand red kidney beans, bell pepper, celery, and onion. But wanna know our secret?! How we get it oh so creamy?!
Butter baby. The secret is butter! I'm talking Paula Deen-level butter. It makes the beans come out sooo rich and creamy, you'll absolutely fall in love with it.
This Crock Pot red beans and rice recipe is not super expensive to make, the ingredients are fairly cheap, and it makes a large batch which is nice. The leftovers taste even better the next day! Serve it up with some Southern cornbread on the side and with a little bit of soul food collard greens and potlikker!
What we love about this recipe
- It's creamy: Seriously the best creamy texture that's not too thick, but just right.
- It's delicious: Full of authentic flavor that will make you feel like you're in New Orleans.
What is red beans and rice?
If you've never had red beans and rice, I'm sorry! But no, seriously, red beans and rice is a classic Louisiana dish, especially in Creole and Cajun cooking. It's made with red beans, usually kidney beans, smoked meat like ham hocks, turkey, or neck bones, as well as bell pepper, onion, and celery. It's served with a side of rice, either spooned on the side or on top.
Are small red beans the same as kidney beans?
Kidney beans are sometimes confused with small red beans (and vice versa). However, they're not the same! Small red beans are darker and smaller, and they're more popular in Caribbean and Central American cuisine. For authentic red beans and rice, red kidney beans are the way to go.
Slow cooker red beans and rice recipe ingredients
A full ingredient list with exact amounts can be found in the recipe card below.
- Yellow onion, green bell pepper, celery: Also known as the "holy trinity" in Creole and Cajun cooking. It's similar to a traditional mirepoix, which a combination of onion, celery, and carrot.
- Andouille sausage: For this recipe, we sliced andouille into rounds and browned on both sides before adding to the Crock Pot. This is totally optional—you can also add the sausage to the pot without browning. Sometimes I'll even grill a sausage link and serve it on the side of my red beans.
- Smoked ham hocks: Buster Holmes, the red beans and rice king, used smoked ham hocks in his recipe, so you know it’s the real deal! For a non-pork option, use smoked turkey wings, turkey legs, tails, etc.
- Dried red kidney beans: Camellia brand red kidney beans is our favorite! No overnight soaking required with this recipe.
- Bouillon + water: Make a broth using chicken bouillon powder. Alternatively, use Better Than Bouillon or bouillon cubes with water.
- Seasonings: Salt, granulated garlic or (garlic powder), and Creole or Cajun seasoning (i.e. Tony Chachere's, Slap Ya Mama, etc.) is all you need. We use Diamond Crystal kosher salt, so if you're planning to use another brand or type of salt (example: table salt), cut the amount in half.
- Butter: The secret ingredient to making rich and creamy red beans and rice!
How to make this recipe
Detailed instructions can be found in the recipe card below.
Step 1: Heat oil in a skillet over medium high heat. Add sliced andouille sausage and brown evenly on both sauce. Remove sausage from pan and set aside.
Step 2: Next, add celery, bell pepper, and onion (aka the "holy trinity") to the skillet. If needed, add 1 to 2 tablespoons of butter. Sauté on medium to medium high heat until softened.
Step 3: Dump andouille sausage, sautéed veggies, dried beans, and smoked ham hocks to the slow cooker.
Step 4: Pour in 4 ½ cups of water.
Step 5: Add chicken bouillon, granulated garlic, and Creole seasoning. Stir to combine, then cover and cook on High heat for 3 hours and 30 minutes.
Step 6: After 3 hours and 30 minutes, Stir in some butter. Taste, and adjust with more Creole seasoning or salt, to taste.
Step 7: Continue cooking on High heat with the lid off for 1 more hour, or until your red beans are thick and creamy.
Step 8: Before serving, remove the ham hocks. Shred the meat and add it back to the pot, if desired
Step 9: When your beans are done, ladle them into a shallow bowl with a little bit of white rice, and enjoy.
TIP
Before serving, Marrekus likes to mash up some beans for extra creaminess. He also stirs in the shredded ham hock meat.
What to serve with slow cooker red beans and rice
Authentic Creole or Cajun red beans are usually served with hot sauce, white rice, andouille sausage, and cornbread. You can also pair it with Southern fried chicken and soul food collard greens for a down home Southern meal.
How to store leftover red beans and rice
To store leftover red beans and rice, first cool them to room temperature. Then, transfer the leftover beans to an airtight container. Store in the fridge for up to 4 days. I love when I have leftover red beans and rice because they taste even better the next day!
Commonly asked questions
Well there you have it! An easy, delicious Crockpot Red Beans and Rice recipe. Try them out on your next game day, when the weather is chilly, or whenever you feel like breaking out your slow cooker.
📖 Recipe
Slow Cooker Red Beans and Rice Recipe
Ingredients
- 1 teaspoon neutral oil i.e. vegetable oil, canola oil
- 13 ounces Andouille smoked sausage sliced into half moon pieces
- 1 green bell pepper diced
- 2 celery stalks diced
- 1 small yellow onion diced
- 1 pound dried red kidney beans (soaking beans overnight is optional)
- 2 smoked ham hocks
- 4 ½ cups of water
- 2 tablespoons chicken bouillon powder (or Better Than Bouillon, or 2 bouillon cubes)
- ½ tablespoon granulated garlic or to taste (alternatively, use 1 teaspoon garlic powder)
- 2 teaspoons Creole seasoning (or Cajun seasoning)
- 2 dried bay leaves (optional)
- ½ cup (8 tablespoons) unsalted butter divided
- 1 teaspoon Diamond Crystal kosher salt plus more to taste (use ½ teaspoon if using any other type of salt)
- 3 cups cooked rice for serving
Instructions
- Heat oil in a skillet over medium high heat. Add sliced andouille sausage and cook until browned on both sies, about 4 to 5 minutes. Remove from skillet and transfer to a paper towel lined plate.
- Melt 1 to 2 tablespoons butter in the same skillet. Add onion, green bell pepper, and celery, and sauté 3 to 5 minutes, or until vegetables are softened. Remove from heat.
- Spray the inside of slow cooker with non-stick cooking spray. Add red beans, ham hocks, sautéed bell pepper, celery, and onion, and browned andouille.
- Add water and stir in bouillon powder, granulated garlic, and Creole seasoning. Add bay leaves if using.
- Cover with lid and slow cook on High for 3 ½ to 4 hours, until beans are soft and creamy.
- Carefully remove the lid and stir in the remaining 6 tablespoons of butter in the pot.
- Taste red beans and adjust with Creole seasoning or kosher salt, if needed.
- Continue cooking with the lid off on High for 1 hour, or until the desired consistency is reached.
- Ladle red beans over rice and serve warm.
- Optional: Mash some beans for extra creaminess and stir in the shredded ham hock meat before serving.
Notes
- Leftovers: Allow beans to cool to room temperature. Then, transfer leftovers to an airtight container. Store in the fridge for up to 4 days.
JP says
Excellent recipe! My family loves it.
Krysten Wilkes & Marrekus Wilkes says
Thank you JP! We are so glad your family loves it.