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4.35 from 23 votes

Crock Pot Red Beans and Rice

This Crock Pot Red Beans and Rice recipe is quick and easy to prep, full of great Creole flavors, and so hearty and delicious!
Prep Time15 minutes
Cook Time7 hours
Total Time7 hours 15 minutes
Course: Main Course
Cuisine: American
Keyword: bean, pork, slow cooker
Servings: 8 -10 servings

Ingredients

  • 1 pound uncooked (dry) red kidney beans
  • 3/4 pound (12 ounces) Andouille sausage sliced
  • 5 garlic cloves minced
  • 3 celery stalks diced
  • 1 medium white onion peeled and diced
  • 1 bell pepper cored and diced
  • 2 teaspoons Creole seasoning
  • 1 teaspoon hot sauce or more/less to taste
  • 1/2 teaspoon dried thyme
  • 2 bay leaves
  • 7 cups chicken or vegetable stock
  • Kosher salt and freshly-cracked black pepper
  • for serving: cooked white or brown rice thinly-sliced green onions

Instructions

  • Rinse the kidney beans thoroughly under water.
  • Add the kidney beans, sausage, garlic, celery, onion, bell pepper, Creole seasoning, hot sauce, dried thyme, bay leaves and chicken stock to the bowl of a large slow cooker.  Stir to combine.
  • Cook on high for 6-8 hours, or until the kidney beans are soft and cooked through*.  Taste, and season with however much salt and pepper you’d like.  (I used about 1 teaspoon salt, 1/2 teaspoon pepper.**)  If you’d like a spicier dish, feel free to also add in more hot sauce.  Remove and discard the bay leaves.
  • Serve immediately over rice, garnished with green onions.

Notes

*Be very careful to be sure that your kidney beans are completely cooked through.  Red kidney bean poisoning is actually a “thing”, and can result from undercooked beans.  You can read more about it on the FDA’s site.  So please be careful, and make sure your slow cooker is hot enough to completely cook the beans.
**Different brands of Creole seasoning and chicken/veggie stock definitely have different flavor (and salt) profiles, so go with whatever tastes good to you when it comes to salting and peppering and seasoning this recipe.
***The sauce will thicken a bit as it cools.  But if you would like an even thicker sauce, just whisk together 2 tablespoons cornstarch with 2 tablespoons water (or chicken stock) to make a slurry.  Then gradually stir a little bit of it into the red beans and rice while it is still boiling in the slow cooker until it you reach your desired level of thickness.