Name: Crock Pot Red Beans and Rice Recipe
Prep time: 15 min
Cook time: 7 h
Total time: 7 h 15 min
Cuisine: Creole
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, to taste; For serving: cooked white or brown rice; Thinly-sliced green onions for garnish

Description

Hearty and flavorful Crock Pot Red Beans and Rice made with tender red kidney beans, smoky Andouille sausage, and a classic blend of Creole seasonings. This comforting slow cooker recipe is perfect for an easy, nourishing meal with a spicy kick, served over fluffy rice and garnished with fresh green onions.

Ingredients

Beans and Sausage

1 pound uncooked (dry) red kidney beans
3/4 pound (12 ounces) Andouille sausage, sliced

Vegetables and Seasoning

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

Liquids and Garnish

7 cups chicken or vegetable stock
Kosher salt and freshly-cracked black pepper, to taste
For serving: cooked white or brown rice
Thinly-sliced green onions for garnish

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Instructions

Rinse the beans: Thoroughly rinse the red kidney beans under cold water to remove any debris or dust.
Combine ingredients in slow cooker: Add the rinsed kidney beans, sliced Andouille sausage, minced garlic, diced celery, onion, bell pepper, Creole seasoning, hot sauce, dried thyme, bay leaves, and chicken or vegetable stock into the bowl of a large slow cooker. Stir everything to combine evenly.
Cook slowly: Set the slow cooker to high and cook for 6 to 8 hours until the kidney beans are tender and the flavors have melded together. Check seasoning toward the end of cooking; add kosher salt and freshly ground black pepper to taste. Adjust hot sauce if you desire more heat. Remove and discard the bay leaves.
Serve: Serve the red beans hot over cooked white or brown rice and garnish with thinly sliced green onions for a fresh touch.

Notes

Soaking the beans overnight can reduce cooking time and improve digestibility, but is optional with slow cooking.
Use Andouille sausage for authentic smoky flavor; smoked sausage can be a substitute.
Adjust the amount of hot sauce to control the spiciness level.
If you want a creamier texture, mash some beans against the slow cooker sides before serving.
This dish stores well in the refrigerator for up to 4 days and freezes beautifully for meal prep.