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Red beans and rice topped with grated cheese and green onions.

Slow Cooker Red Beans and Rice

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  • Author: Nguyet Vo
  • Prep Time: 15 minutes
  • Cook Time: 7 hour 30 minutes
  • Total Time: 7 hours 45 minutes
  • Yield: 8 servings 1x
  • Category: Dinner
  • Method: Slow cooker
  • Cuisine: American, Southern


Red beans and rice is a classic Southern dish made with kidney beans, onions, celery, spices and andouille sausage. This slow cooker version is low-effort with tasty results.


Units Scale
  • 1 pound dried light red kidney beans
  • 1 medium onion, chopped
  • 2 stalks celery with leaves, chopped
  • 1/2 large bell pepper, chopped
  • 2 1/2 teaspoons kosher salt
  • 1 1/2 rounded teaspoons thyme
  • 1 1/2 rounded teaspoons oregano
  • 1 1/4 teaspoons garlic powder
  • 1/2 teaspoon cayenne pepper
  • 2 bay leaves
  • 1216 ounces smoked sausage, cut into 1/2 inch slices (I used chicken andouille sausage)
  • 7 cups water
  • Hot cooked white or brown rice, for serving
  • Shredded Cheddar cheese, for serving
  • Chopped green onions, for serving


  1. Mix. In a 6 quart slow cooker, add dried beans, onion, celery, salt, spices, and sausage. Pour in 7 cups of water. Stir to combine.
  2. Cook. Put the cover on the slow cooker and cook on High setting for 7 1/2 hours.
  3. Finish. During the last 30 minutes of cooking, remove cover, give everything a light stir, and allow to simmer for remainder of cooking time. This will allow the mixture to thicken.
  4. Serve. Place desired amount of rice in serving bowls. Top with beans and sausage, grated cheese, and green onions.


  • Recipe adapted from the Treebeards Cookbook.
  • Cooking technique from Iowa Girl Eats.
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