Slow Cooker Louisiana-Style Red Beans and Rice

By AislePrompt Editorial · Published 2026-07-15 · Updated 2026-07-15

This hearty slow cooker recipe brings the comforting flavors of Louisiana with tender red beans simmered with smoky sausage and served over fluffy white rice. This Louisiana Creole-inspired slow-cooker recipe, ready in about 500 minutes, pairs dry red kidney beans, yellow onion, diced, green bell pepper, diced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 360 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 dry red kidney beans
• 12 oz smoked Andouille sausage, sliced into 1/2-inch rounds
• 1 large yellow onion, diced
• 1 medium green bell pepper, diced
• 2 celery stalks, diced
• 4 garlic cloves, minced
• 6 cups chicken broth
• 1 tsp dried thyme
• 1 tsp smoked paprika
• 1/2 tsp cayenne pepper
• 1 bay leaf
• 2 cups long grain white rice
• 4 cups water (for rice)
• to taste salt
• to taste black pepper
• 3 green onions, sliced for garnish

Slow cookers worth buying for this → Best Slow Cookers in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Rinse 1 lb dry red kidney beans under cold water until water runs clear, then soak them in water for 4 hours or overnight; drain before cooking.
2. Step 2: In a slow cooker, combine the drained beans with 12 oz sliced smoked Andouille sausage, 1 diced large yellow onion, 1 diced green bell pepper, 2 diced celery stalks, 4 minced garlic cloves, 6 cups chicken broth, 1 tsp dried thyme, 1 tsp smoked paprika, 1/2 tsp cayenne pepper, and 1 bay leaf.
3. Step 3: Cover and cook on low for 8 hours or on high for 4 hours, until the beans are tender and the stew is thickened.
4. Step 4: About 30 minutes before serving, rinse 2 cups long grain white rice and add to a pot with 4 cups water and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 18 minutes until rice is fluffy.
5. Step 5: Remove bay leaf from the beans, season the beans with salt and black pepper to taste, and stir well.
6. Step 6: Serve the red beans over the cooked rice and garnish with 3 sliced green onions.