There is something so cozy about a big pot of red beans and rice cooking all day.
The smell fills the house, and by dinner, you have a warm, hearty meal that feels like a hug.
This slow cooker version is easy, hands-off, and packed with flavor. You just layer everything in, let it cook low and slow, and it turns into rich, creamy beans with smoky sausage.
It makes about 6 servings and takes about 15 minutes to prep and 6–8 hours on low in the slow cooker.
Why I Love This Recipe
The first time I made red beans and rice in a slow cooker, I wasn’t sure it would have that deep, slow-simmered flavor. But by dinner, I lifted the lid and it smelled just like something you’d get from a little neighborhood spot in Louisiana.
Now it’s one of my go-to comfort meals.
Here’s why I keep coming back to it:
- It’s mostly hands-off. The slow cooker does the hard work.
- The beans turn creamy without adding cream.
- It makes a big batch, so leftovers are easy.
- The flavors get even better the next day.
- It feels special but uses simple pantry ingredients.
What You’ll Need
- 1 pound (about 2 cups) dried red beans, rinsed and sorted
- 12 ounces smoked sausage, sliced into ½-inch rounds
- 1 small onion, diced (about 1 cup)
- 1 green bell pepper, diced (about 1 cup)
- 2 celery stalks, diced (about 1 cup)
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- ½ teaspoon black pepper
- ½ teaspoon salt (plus more to taste at the end)
- 1 bay leaf
- 4 cups low-sodium chicken broth
- 2 cups water
- 1½ cups long-grain white rice
- 3 cups water (for cooking rice)
- 1 tablespoon chopped fresh parsley (optional for garnish)
Serves: 6
Cook time: 6–8 hours on low
Top-down shot of 1 pound dried red beans in a bowl, 12 ounces sliced smoked sausage, 1 cup diced onion, 1 cup diced green bell pepper, 1 cup diced celery, 3 cloves minced garlic, small bowls with 1 teaspoon dried thyme, 1 teaspoon dried oregano, 1 teaspoon smoked paprika, ½ teaspoon black pepper, ½ teaspoon salt, 1 bay leaf, 4 cups chicken broth in a measuring cup, 2 cups water in a measuring cup, 1½ cups uncooked long-grain white rice in a bowl, 3 cups water in a measuring cup, and chopped fresh parsley in a small bowl, a straight 90-degree top-down shot with no tilt, captured directly overhead, with all natural lighting
Tools You’ll Need
- Black oval slow cooker
- Large bowl (for rinsing beans)
- Cutting board
- Sharp knife
- Measuring cups and spoons
- Medium saucepan with lid (for rice)
- Wooden spoon
Slow Cooker Red Beans and Rice Recipe
Step 1: Rinse the Beans
Rinse 1 pound (about 2 cups) dried red beans under cold water. Pick out any small stones or broken beans.
Ultra close-up shot of 1 pound dried red beans being rinsed in a colander over a sink, beans wet and shiny, water droplets visible, colander centered and not cropped, a straight 90-degree top-down shot with no tilt, captured directly overhead, with all natural lighting, white marble surface with gold hints in the background
Step 2: Add Everything to the Slow Cooker
In the black oval slow cooker:
- Add 1 pound rinsed red beans to the slow cooker.
- Add 12 ounces sliced smoked sausage (½-inch rounds).
- Add 1 cup diced onion.
- Add 1 cup diced green bell pepper.
- Add 1 cup diced celery.
- Add 3 cloves minced garlic.
- Sprinkle in 1 teaspoon dried thyme.
- Sprinkle in 1 teaspoon dried oregano.
- Add 1 teaspoon smoked paprika.
- Add ½ teaspoon black pepper.
- Add ½ teaspoon salt.
- Place 1 bay leaf on top.
- Pour in 4 cups chicken broth.
- Pour in 2 cups water.
Do not stir too much. Just gently press everything down so the liquid covers the beans.
Step 3: Slow Cook
Cover and cook on low for 6–8 hours, until the beans are tender and creamy.
About 30 minutes before serving, remove the bay leaf. Use the back of a spoon to mash about 1 cup of the cooked beans against the side of the slow cooker. Stir them back in to thicken the mixture.
Step 4: Cook the Rice
In a medium saucepan, combine 1½ cups long-grain white rice and 3 cups water. Bring to a boil, then cover and reduce to low. Cook for 15 minutes until the water is absorbed. Fluff with a fork.
Step 5: Serve
Spoon fluffy white rice into a round bowl. Top with a big scoop of the creamy red beans and sausage mixture. Sprinkle with 1 tablespoon chopped fresh parsley if using.
Why This Recipe Works (Quick Science)
- Slow cooking breaks down the beans slowly, so they turn soft and creamy without falling apart.
- Mashing some beans releases natural starch, which thickens the sauce.
- Smoked sausage adds fat and smoky flavor, which spreads through the whole dish as it cooks.
- Cooking rice separately keeps it fluffy instead of mushy.
Macros Information (Per Serving, Approximate)
- Calories: 520
- Protein: 24g
- Carbohydrates: 65g
- Fat: 18g
- Fiber: 12g
Common Mistakes
- Not cooking long enough. If the beans are still firm, they need more time.
- Adding too much salt at the start. Sausage and broth already have salt. Taste at the end.
- Skipping the bean mashing step. This is what makes it thick and creamy.
- Cooking rice too long. It can turn sticky fast.
What to Serve With
- Simple green salad with vinaigrette
- Steamed broccoli or green beans
- Cornbread
- Sliced tomatoes with a little salt and pepper
FAQ
Can I use canned beans?
Yes, but reduce the cooking time to about 3–4 hours and use less liquid. The texture won’t be quite as creamy.
Can I make it spicy?
Add ½ teaspoon cayenne pepper or a few dashes of hot sauce.
Do I have to soak the beans first?
No, this recipe works without soaking. Just rinse and cook low and slow.
Can I freeze it?
Yes. Let it cool, then freeze in airtight containers for up to 3 months.
Leftovers and Storage
Store leftovers in the fridge for up to 4 days. Keep the rice and beans separate if possible. Reheat on the stove or in the microwave with a splash of water or broth to loosen it up.
Freeze cooled beans (without rice) in freezer-safe containers. Thaw overnight in the fridge before reheating.
Final Thoughts
This slow cooker red beans and rice is simple, filling, and full of flavor. It’s the kind of meal that makes the house smell amazing and brings everyone to the table. Give it a try, and when you do, come back and tell me how it turned out or ask any questions you have. I’d love to hear from you.