Description
This Crockpot Red Beans and Rice recipe is a hearty, flavorful dish perfect for an easy weeknight meal. Slow-cooked kidney beans are simmered with Andouille sausage and a blend of aromatic vegetables and spices, then served over fluffy white rice for a satisfying and traditional Southern comfort food experience.
Ingredients
Scale
Main Ingredients
- 1 pound dry red kidney beans
- 16 ounces Andouille sausage, sliced
- 3 ribs celery, diced
- 1 white onion, peeled and diced
- 1 green bell pepper, cored and diced
- 4 cloves garlic, minced
Spices and Seasonings
- 1 tablespoon chili powder
- 1½ teaspoons kosher salt
- 1 teaspoon ground cumin
- 1 teaspoon dried thyme
- ½ teaspoon ground cayenne pepper
- ½ teaspoon ground paprika
- ½ teaspoon brown sugar
- ½ teaspoon ground black pepper
Liquids and Serving
- 4 cups low sodium chicken broth
- 2 cups water
- 6 cups cooked white rice
- Sliced green onions (optional, for serving)
Instructions
- Rinse Beans: Place the kidney beans in a colander and rinse thoroughly under cold water to remove any dirt or debris.
- Combine Ingredients: In the crock of a slow cooker, combine the rinsed beans, sliced Andouille sausage, diced celery, onions, green bell peppers, minced garlic, and all the spices: chili powder, kosher salt, ground cumin, dried thyme, cayenne pepper, paprika, brown sugar, and black pepper.
- Add Liquids: Stir in the low sodium chicken broth and water until all ingredients are well combined.
- Cook: Cover and cook on high heat for 6 to 8 hours, or until the beans are completely cooked through and tender. Taste and adjust seasoning as needed.
- Serve: Serve the red beans hot over cooked white rice and garnish with sliced green onions if desired.
Notes
- Soaking the beans overnight can reduce cooking time, but this recipe does not require it.
- For a spicier dish, increase the cayenne pepper slightly or add hot sauce when serving.
- Use low sodium chicken broth to control the salt level in the recipe.
- Leftovers can be refrigerated for up to 4 days or frozen for longer storage.
- Vegetarian version: omit sausage and substitute vegetable broth for cooking liquid.
