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Crock Pot Red Beans and Rice in a rustic bowl

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!
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Prep Time 15 minutes
Cook Time 7 hours
Total Time 7 hours 15 minutes
Servings: 8 servings
Course: Main Course
Cuisine: Creole
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • Slow Cooker

Method
 

  1. Rinse the kidney beans thoroughly under water.
  2. 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.
  3. Cook on high for 6–8 hours, or until the kidney beans are soft and cooked through. Taste and season with salt and pepper as desired. Remove and discard the bay leaves.
  4. Serve immediately over rice, garnished with green onions.

Notes

Be sure the kidney beans are completely cooked to avoid potential toxicity. Adjust seasoning to taste based on the saltiness of your broth and Creole mix. To thicken the sauce, add a cornstarch slurry while the dish is hot.