Slow Cooker Red Beans and Rice With Sausage is the meal I lean on when the day gets nuts and I still want something warm and satisfying. It’s that cozy bowl that greets you after work, fills the house with a savory smell, and tastes even better the next day. If you’re craving something hearty but not fussy, this is it. No fancy moves, no hard-to-find ingredients. Just a slow cooker doing solid work while you get on with your life.
What you need to make this recipe
Here’s the simple lineup I keep stocked whenever I’m planning a pot of red beans and rice. Nothing wild, just dependable pantry staples and a good sausage.
- Dry red beans, rinsed and picked over
- Smoked sausage or andouille, sliced into coins
- Onion, celery, and green bell pepper, chopped
- Garlic, minced
- Chicken broth or water
- Tomato paste or crushed tomatoes for a touch of body
- Bay leaves
- Creole or Cajun seasoning
- Smoked paprika
- Black pepper and kosher salt
- Optional heat: cayenne or hot sauce
- Cooked white rice for serving
- Green onions and a squeeze of lemon or vinegar for finishing
When I make Slow Cooker Red Beans and Rice With Sausage, I usually grab a pack of andouille for that smoky kick. If you prefer something milder, a regular smoked sausage works just as well. If you can, soak the beans overnight to help them cook more evenly. If you forget, no panic. They’ll still work, just plan for a bit more time.
For the trinity of onion, celery, and peppers, I chop a little extra and stash it in a zip-top bag in the freezer for next time. It’s a lifesaver on busy mornings.
Want even more Cajun comfort? Check out another cozy Cajun slow cooker red beans and rice that hits similar notes with barely any effort.
How to Make Red Beans and Rice In The Slow Cooker
Here’s how I put it together on a typical weekday. It’s easy, flexible, and friendly to whatever time you’ve got. This is exactly how I make Slow Cooker Red Beans and Rice With Sausage when I want dinner to basically make itself.
- Brown the sausage in a skillet for a few minutes to build flavor. Not required, but it adds a little magic. Transfer the sausage to the slow cooker.
- Sauté onion, celery, and bell pepper in the same pan until they soften. Add garlic and cook just until fragrant. Scrape it all into the slow cooker, getting those tasty brown bits, too.
- Add the rinsed beans, broth, tomato paste or tomatoes, bay leaves, Creole seasoning, smoked paprika, salt, and pepper. Stir to combine.
- Cook on Low for 7 to 8 hours or on High for 4 to 5 hours. Beans should be tender and creamy. If yours were not soaked, lean toward the longer time.
- When the beans are soft, scoop out a cup or two and mash them with a fork. Stir them back in to thicken the pot naturally. Taste and adjust seasoning. A little splash of lemon juice or vinegar at the end brightens everything.
- Serve the beans over hot cooked rice. Sprinkle with sliced green onions and add hot sauce if you like a kick.
I like to pair this with something equally simple and hearty on busy weeks. If you’re in the mood for bold flavors with the same set-it-and-forget-it ease, try this Creole chicken and sausage for another slow cooker win.
Make-ahead tip: cook the rice while the beans finish. It stays fluffy and ready to go under a loose lid until serving.
Tips for the Best Red Beans and Rice
Use good sausage. The sausage you pick sets the tone for the whole pot. Andouille gives you a smoky, slightly spicy flavor. Kielbasa is mild and comfy. Either way, a quality sausage brings depth to the beans.
Season in layers. Start with salt in the pot, then taste again toward the end. Beans absorb a lot of flavor as they cook, so you may need a touch more salt or hot sauce before serving.
Mind the liquid. If your slow cooker runs hot or the lid vents more steam, add an extra half cup of broth. You want creamy, not soupy, beans. If they’re too loose, mash a bit more and let them sit uncovered on Warm for 10 to 15 minutes.
Finish with acidity. A tiny squeeze of lemon or a splash of vinegar right before serving wakes up the whole bowl. It’s the quiet trick that makes people ask for your recipe.
Make it your schedule. If your beans need extra time, keep them on Low and let them have it. Texture matters more than the clock. Leftovers thicken overnight and taste even better.
“I dropped off a container for my neighbor and she texted me, I’m not even a bean person, but I need the recipe. That broth is next level.”
If slow cooker comfort food is your happy place like it is mine, you might also like this cozy 5 star pot roast slow cooker recipe. It’s the kind of thing you start in the morning and brag about at dinner.
Variations Ideas
You can tweak Slow Cooker Red Beans and Rice With Sausage a dozen different ways without losing the soul of the dish. Here are a few ideas to get you started.
Protein swaps: try turkey sausage for a lighter option or a mix of half sausage and half diced ham. If you want a meatless pot, skip the sausage and boost the smokiness with extra smoked paprika and a drop or two of liquid smoke. A handful of chopped mushrooms adds body and that savory bite.
Heat levels: not everyone loves spice. Keep things mild with sweet smoked paprika and skip the cayenne. For a kick, add sliced jalapeño or a spoon of your favorite hot sauce at the table so everyone can customize.
Beans: red kidney beans are classic. If you need a change, small red beans or even pinto beans will still give you that stick-to-your-ribs feel.
Rice: white rice is traditional, but brown rice or even cauliflower rice works if that fits your plan. I’ve also spooned the beans over baked potatoes when I was out of rice and it totally worked.
Dairy free and easy: if you’re juggling different diets, this dish plays nicely with a lot of needs. For another simple option with a similar comfort factor, peek at this dairy free one pot chicken sausage and rice.
Serving Suggestions
I aim for contrast. The beans are rich and savory, so I love something crisp or tangy on the side. A simple green salad with a light vinaigrette does the job. So does coleslaw when I want crunch.
For toppings, I keep it simple. Sliced green onions for freshness, a squeeze of lemon for brightness, and a few shakes of hot sauce for those who want spice. If you have pickled onions or jalapeños in the fridge, they’re great too.
For a crowd, set up a little toppings bar. Let everyone add what they love. It turns Tuesday dinner into something a bit more fun.
And yes, this reheats like a dream. The flavors settle in overnight, so plan on leftovers. Lunch the next day might be even better than dinner.
Common Questions
Do I have to soak the beans?
No. Soaking helps them cook more evenly and a bit faster, but if you forget, just plan for extra time. Make sure the beans are fully tender before serving.
Can I use canned beans?
Yes, but reduce the cooking time. Add canned beans during the last 1 to 2 hours on Low so they warm through and absorb flavor without turning mushy.
How spicy is this?
It’s easy to control. Use mild sausage and skip cayenne if you want gentle heat. Add hot sauce at the table so everyone can adjust their bowl.
Can I freeze leftovers?
Absolutely. Cool completely, portion into freezer containers, and freeze up to 3 months. Thaw in the fridge and reheat gently with a splash of broth if needed.
Can I cook the rice in the slow cooker too?
I recommend cooking rice separately for the best texture. It stays fluffy and doesn’t soak up all the liquid from the beans.
Ready to Cozy Up to a Bowl?
There’s a reason I keep coming back to Slow Cooker Red Beans and Rice With Sausage. It’s unfussy, filling, and easy to tailor for whoever’s at the table. If you want more step-by-step inspiration from fellow slow cooker fans, take a look at this guide from How to make Slow Cooker Red Beans and Rice – The Speckled Palate or this flavorful take with video from Slow Cooker Red Beans and Rice + VIDEO – Fit Slow Cooker Queen. Now grab your slow cooker, toss in the basics, and let dinner make itself. You’ve got this. 
Slow Cooker Red Beans and Rice With Sausage
Ingredients
Main Ingredients
- 1 lb Dry red beans, rinsed and picked over Soaked overnight for best results, but not necessary.
- 14 oz Smoked sausage or andouille, sliced into coins Andouille is recommended for extra flavor.
- 1 cup Onion, chopped
- 1 cup Celery, chopped
- 1 cup Green bell pepper, chopped
- 4 cloves Garlic, minced
- 4 cups Chicken broth or water
- 2 tbsp Tomato paste or crushed tomatoes For added body.
- 2 each Bay leaves
- 1 tbsp Creole or Cajun seasoning
- 1 tbsp Smoked paprika
- 1 tsp Black pepper
- 1 tsp Kosher salt
- to taste Cayenne or hot sauce Optional for added heat.
- 3 cups Cooked white rice For serving.
- 1 cup Green onions, sliced For serving.
- to taste Lemon or vinegar For finishing.
Instructions
Preparation
- Brown the sausage in a skillet for a few minutes to build flavor. Transfer the sausage to the slow cooker.
- Sauté onion, celery, and bell pepper in the same pan until they soften. Add garlic and cook just until fragrant. Transfer everything to the slow cooker.
- Add the rinsed beans, broth, tomato paste or tomatoes, bay leaves, Creole seasoning, smoked paprika, salt, and pepper to the slow cooker. Stir to combine.
Cooking
- Cook on Low for 7 to 8 hours or on High for 4 to 5 hours. Beans should be tender and creamy.
- If beans were not soaked, lean toward the longer cooking time.
- When the beans are soft, scoop out a cup or two and mash them with a fork. Stir them back in to thicken the pot naturally.
- Taste and adjust seasoning. A little splash of lemon juice or vinegar at the end brightens everything.
Serving
- Serve the beans over hot cooked rice. Sprinkle with sliced green onions and add hot sauce if desired.
