Slow Cooker New Orleans Red Beans with Andouille Sausage

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-01 · Updated 2026-05-01

Hearty slow-cooked red beans infused with smoked andouille sausage and traditional Creole spices, perfect for a comforting Mardi Gras meal. This American-inspired Mardi Gras recipe, ready in about 500 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 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. 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, sliced into 1/2-inch rounds andouille sausage
• 1 large, diced yellow onion
• 1 medium, diced green bell pepper
• 2, diced celery stalks
• 4, minced garlic cloves
• 6 cups chicken broth
• 2 bay leaves
• 1 tsp dried thyme
• 2 tsp cajun seasoning
• 1 tsp smoked paprika
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp olive oil
• 1/4 cup, chopped fresh parsley
• 4 cups cooked, to serve white rice

Instructions

1. Step 1: Rinse 1 lb dry red kidney beans thoroughly and soak in water overnight or quick soak by boiling 5 minutes then resting 1 hour.
2. Step 2: Heat 2 tbsp olive oil in a skillet over medium heat and brown 12 oz sliced andouille sausage for 5 minutes until edges crisp; transfer to slow cooker.
3. Step 3: In the same skillet, sauté 1 large diced yellow onion, 1 diced green bell pepper, 2 diced celery stalks, and 4 minced garlic cloves over medium heat for 5 minutes until softened and fragrant.
4. Step 4: Add sautéed vegetables to the slow cooker with soaked beans, 6 cups chicken broth, 2 bay leaves, 1 tsp dried thyme, 2 tsp cajun seasoning, 1 tsp smoked paprika, 1 tsp salt, and 1/2 tsp black pepper.
5. Step 5: Cook on low for 8 hours or high for 4 hours until beans are tender and creamy, stirring occasionally.
6. Step 6: Remove bay leaves, adjust seasoning if needed, and stir in 1/4 cup chopped fresh parsley.
7. Step 7: Serve the red beans hot over 4 cups cooked white rice for a classic Mardi Gras comfort meal.