Slow-Cooked Soulful Red Beans with Andouille Sausage

By AislePrompt Editorial · Published 2026-06-11 · Updated 2026-06-11

A hearty slow-cooked Creole-inspired red beans and sausage stew that simmers with soulful spices and smoky flavors. This Creole-inspired slow-cooker recipe, ready in about 435 minutes, pairs dried red kidney beans, andouille sausage, sliced, yellow onion, diced 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) dried red kidney beans
• 12 oz andouille sausage, sliced
• 1 cup yellow onion, diced
• 2 medium celery stalks, diced
• 1 medium green bell pepper, diced
• 4 garlic cloves, minced
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp dried thyme
• 2 bay leaves
• 1/4 tsp cayenne pepper
• 6 cups chicken broth
• 1 1/2 tsp salt
• 1/2 tsp black pepper
• 2 tbsp fresh parsley, chopped

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Instructions

1. Step 1: Drain and rinse 1 lb dried red kidney beans soaked overnight. In a large slow cooker, heat 2 tbsp olive oil on sauté mode or in a skillet over medium heat. Add 12 oz sliced andouille sausage and cook for 5 minutes until browned and fragrant.
2. Step 2: Add 1 cup diced yellow onion, 2 diced celery stalks, 1 diced green bell pepper, and 4 minced garlic cloves to the sausage. Sauté together for 4-5 minutes until vegetables soften and become aromatic.
3. Step 3: Transfer mixture to slow cooker if using skillet. Add soaked beans, 6 cups chicken broth, 1 tsp smoked paprika, 1 tsp dried thyme, 2 bay leaves, 1/4 tsp cayenne pepper, 1 1/2 tsp salt, and 1/2 tsp black pepper. Stir to combine.
4. Step 4: Cover and cook on low for 7-8 hours or on high for 4-5 hours until beans are tender and stew is thickened, stirring occasionally.
5. Step 5: Remove bay leaves, sprinkle 2 tbsp chopped fresh parsley on top, and serve over steamed rice or with crusty bread.