Slow Cooker Louisiana Red Beans with Andouille Sausage

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A comforting slow-cooked dish featuring spicy andouille sausage and creamy red beans, inspired by northern Louisiana's hearty flavors. This caribbean-inspired slow cooker ready in about 495 minutes pairs dry red kidney beans, medium, diced yellow onion, medium, diced green bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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.

Prep: 15 min Cook: 480 min Serves 6 Caribbean cuisine 450 cal/serving
Plan a meal with the AI →

Ingredients

Instructions

  1. Step 1: Rinse and sort 1 lb dry red kidney beans; soak them overnight or do a quick soak by boiling in water for 5 minutes, then drain.
  2. Step 2: In a slow cooker, combine soaked beans, 12 oz sliced andouille sausage, 1 medium diced yellow onion, 1 diced green bell pepper, 2 diced celery stalks, and 4 minced garlic cloves.
  3. Step 3: Add 6 cups chicken broth, 2 bay leaves, 1 tsp smoked paprika, 1 tsp dried thyme, 1/4 tsp cayenne pepper, 1 1/2 tsp salt, and 1/2 tsp black pepper to the slow cooker.
  4. Step 4: Stir everything together, cover, and cook on low for 8 hours or until beans are tender and the sauce is thickened.
  5. Step 5: Remove bay leaves, mash some beans gently with a spoon to thicken the mixture, then serve hot over 4 cups cooked white rice.
  6. Step 6: Garnish each serving with 1/4 cup sliced green onions for a fresh bite.

Frequently asked questions

How long does Slow Cooker Louisiana Red Beans with Andouille Sausage take to make?

Total time is about 495 minutes (15 min prep + 480 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Slow Cooker Louisiana Red Beans with Andouille Sausage?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep dry red kidney beans from drying out.

Can I substitute ingredients in Slow Cooker Louisiana Red Beans with Andouille Sausage?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Slow Cooker Louisiana Red Beans with Andouille Sausage for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Slow Cooker Louisiana Red Beans with Andouille Sausage?

Caribbean slow cooker like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

Related recipes