Crockpot Red Beans & Rice Made Easy

Ingredients

• 2 lb Dried Red Kidney Beans (sorted, rinsed, and boiled for 10 minutes)
• 12 oz Cajun Smoked Sausage (cut into ½‑inch slices)
• 8 oz Chicken Andouille Sausage (sliced)
• 8 oz Smoked Ham Link (sliced; optional for extra smokiness)
• 1 large Onion (peeled and diced)
• 2 large Celery Stalks (cut into ¼‑inch dice)
• 4 cloves Garlic (minced or pressed)
• 2 tbsp Creole Seasoning (store‑bought or homemade)
• 2 heaping tbsp Better Than Bouillon Chicken Base (dissolved in water)
• 6 cup Water (room temperature)
• 2 Bay Leaves (whole, remove before serving)
• 2 cup Long Grain White Rice (cooked according to package directions)

Instructions

1. Inspect and Sort Beans

   Spread the dried red beans on a clean surface, pick out any stones, debris, or cracked beans, and discard them.

   Time: PT5M

2. Par‑Boil the Beans

   Place the sorted beans in a large pot, cover with water, bring to a boil, and simmer for 10 minutes. Then drain using a colander.

   Time: PT12M

   Temperature: boiling

3. Prep Vegetables

   Dice the onion, slice the celery into ¼‑inch dice, and mince the garlic using a press or knife.

   Time: PT10M

4. Slice Sausages

   Cut the Cajun smoked sausage, chicken andouille, and smoked ham link into ½‑inch rounds.

   Time: PT5M

5. Combine All Ingredients in Slow Cooker

   Add the par‑boiled beans, diced onion, celery, garlic, all sliced sausages, bay leaves, Creole seasoning, and Better Than Bouillon to the slow cooker. Pour in 6 cups of water and stir with a wooden spoon until everything is evenly distributed.

   Time: PT5M

6. Slow‑Cook

   Cover the slow cooker, set to HIGH, and cook for 6 hours. Do NOT lift the lid during cooking.

   Time: PT6H

7. Finish and Thicken

   After 6 hours, remove the bay leaves. Using a ladle, scoop out about 1 cup of beans and mash them against the side of the pot or in a separate bowl, then stir the mash back into the pot to achieve desired thickness.

   Time: PT5M

8. Cook Rice

   While the beans are finishing, cook 2 cups of long‑grain white rice according to package directions (about 15 minutes). Fluff and keep warm.

   Time: PT15M

9. Serve

   Spoon a generous portion of red beans over a bed of cooked rice. Garnish with chopped green onions or parsley if desired.

   Time: PT5M

Nutrition Facts

Calories

460

Protein

22g

Carbohydrates

55g

Fat

13g

Fiber

11g

Ingredient Substitutions

• Instead of Dried Red Kidney Beans: Great Northern beans, Pinto beans
• Instead of Cajun Smoked Sausage: Andouille sausage, Smoked kielbasa
• Instead of Chicken Andouille Sausage: Turkey sausage, Chorizo
• Instead of Smoked Ham Link: Smoked turkey leg, Bacon
• Instead of Onion: Yellow onion, Sweet onion
• Instead of Celery Stalks: Fennel stalks
• Instead of Garlic: Garlic powder (1 tsp)
• Instead of Creole Seasoning: Cajun seasoning
• Instead of Better Than Bouillon Chicken Base: Chicken stock cubes, Low‑sodium chicken broth
• Instead of Bay Leaves: Dried thyme (½ tsp)
• Instead of Long Grain White Rice: Brown rice, Basmati rice

Equipment Needed

• Slow Cooker (Crock‑Pot)
• Large Pot
• Colander
• Knife
• Cutting Board
• Garlic Press (optional)
• Wooden Spoon
• Measuring Cups
• Ladle (optional)

Critical Steps — Do Not Skip

• Boiling the beans for 10 minutes before adding to the slow cooker
• Never removing the lid during the 6‑hour cooking period
• Mashing a portion of beans to achieve proper thickness

Chef Tips from the Video

• Use a smoked Cajun sausage for authentic depth; if unavailable, add a dash of liquid smoke.
• Homemade Creole seasoning (paprika, garlic powder, onion powder, oregano, thyme, cayenne) elevates the dish.
• Mashing beans against the pot side creates a natural thickener without cornstarch.
• For extra richness, stir in a tablespoon of butter just before serving.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 4 days.

Freezer: Freeze in portion‑sized bags for up to 2 months; thaw overnight in the fridge before reheating.

Room temperature: Do not store at room temperature; cool to room temp within 2 hours then refrigerate.

Make-Ahead Tips

• Par‑boil the beans a day ahead and store them in the fridge.
• The cooked beans keep well for 3‑4 days; reheat gently on the stovetop.
• Rice can be cooked in advance and reheated with a splash of water.

Frequently Asked Questions