Slow-Cooked Andouille Sausage and Red Beans

By AislePrompt Editorial · Published 2026-04-28 · Updated 2026-04-28

A hearty New Orleans-inspired slow-cooked dish featuring smoky andouille sausage simmered with creamy red beans and spices. This Caribbean Mardi Gras recipe, ready in about 255 minutes, pairs dry red kidney beans, yellow onion, diced, and green bell pepper, diced for a weeknight-friendly dinner. Each serving lands at about 420 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Build a week of meals around this recipe" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 lb dry red kidney beans
• 1 lb andouille sausage, sliced into 1/2-inch rounds
• 1 large yellow onion, diced
• 1 medium green bell pepper, diced
• 3 celery stalks, diced
• 4 garlic cloves, minced
• 6 cups chicken broth
• 2 bay leaves
• 1 tsp thyme, dried
• 1/4 tsp cayenne pepper
• 1 tsp paprika
• 1 1/2 tsp salt
• 1 tsp black pepper
• 2 tbsp olive oil
• 4 cups white rice, cooked

The slow cooker we’d leave this in all day → Best Slow Cookers in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Rinse 1 lb dry red kidney beans under cold water and soak overnight or quick-soak by boiling for 2 minutes and resting for 1 hour, then drain.
2. Step 2: In a large slow cooker, heat 2 tbsp olive oil over medium heat in a skillet. Add 1 lb sliced andouille sausage and sauté for 5 minutes until browned on both sides. Transfer sausage to the slow cooker.
3. Step 3: Add 1 large diced yellow onion, 1 medium diced green bell pepper, 3 diced celery stalks, and 4 minced garlic cloves to the same skillet. Cook for 5 minutes until softened and fragrant, then add to the slow cooker.
4. Step 4: To the slow cooker, add the soaked beans, 6 cups chicken broth, 2 bay leaves, 1 tsp dried thyme, 1/4 tsp cayenne pepper, 1 tsp paprika, 1 1/2 tsp salt, and 1 tsp black pepper. Stir to combine.
5. Step 5: Cook on low for 8 hours or high for 4 hours until beans are tender and creamy.
6. Step 6: Discard bay leaves and serve the red beans and sausage hot over 4 cups cooked white rice.