Slow-Cooked Creole Red Beans with Andouille and Smoked Paprika

By AislePrompt Editorial · Published 2026-06-18 · Updated 2026-06-18

A comforting Creole dish of slow-simmered red beans infused with smoky andouille sausage, spices, and a rich vegetable base, perfect for a hearty meal. This Cajun-inspired slow-cooker recipe, ready in about 195 minutes, pairs dry red kidney beans, andouille sausage, yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 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 "Plan a meal with the AI" 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, soaked overnight and drained dry red kidney beans
• 12 oz, sliced andouille sausage
• 1 large, diced yellow onion
• 2, diced celery stalks
• 1 medium, diced green bell pepper
• 4 cloves minced garlic
• 2 tbsp vegetable oil
• 2 tsp smoked paprika
• 1 tsp dried thyme
• 2 bay leaves
• 6 cups chicken broth
• 1 tbsp (optional) hot sauce
• to taste salt
• to taste black pepper
• 1/4 cup for garnish chopped green onions

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

Instructions

1. Step 1: Heat 2 tbsp vegetable oil in a large heavy-bottomed pot over medium heat. Add 12 oz sliced andouille sausage and cook for 5 minutes until browned and fragrant. Remove sausage and set aside.
2. Step 2: In the same pot, add 1 large diced yellow onion, 2 diced celery stalks, and 1 medium diced green bell pepper. Sauté for 7-8 minutes until softened. Add 4 cloves minced garlic, 2 tsp smoked paprika, 1 tsp dried thyme, and 2 bay leaves; cook for 1 minute until fragrant.
3. Step 3: Add 1 lb soaked and drained dry red kidney beans and 6 cups chicken broth to the pot. Bring to a boil, then reduce heat to low and simmer, partially covered, for 2 to 2.5 hours, stirring occasionally until beans are tender and creamy.
4. Step 4: Return the browned andouille sausage to the pot along with 1 tbsp hot sauce if using. Simmer uncovered for another 30 minutes to thicken. Season with salt and black pepper to taste.
5. Step 5: Remove bay leaves before serving. Garnish with 1/4 cup chopped green onions and serve over steamed white rice or with crusty bread.