Red Beans and Rice for the Slow Cooker

I was sure that I had posted this recipe ages ago, but when I went looking, I couldn’t find it anywhere. I didn’t try red beans and rice until well after I was married. It’s not something we ate in our family, and trust me, you don’t want your new husband comparing your red beans and rice to his mother’s! My husband is kind of funny about his tastes with this dish, for example, he says using canned beans is not authentic, and yet, he loves the version using canned beans made by his mother and his sister-in-law. Perhaps it’s just me and my north-easterly ways! I just don’t “get” southern cooking!

This recipe was my first real success with red beans and rice. The thing that I really love about it is that it does not require soaking the beans in advance. The original recipe is from Southern Living Magazine, but I have tweaked it to make sure that there is enough meat for my growing boys! You put this in the pot in the morning, and it’s ready for dinner, although my husband almost always prefers it the second day.

Red Beans and Rice for the Slow Cooker


  • 1lb. dried red beans
  • 2 lb. smoked sausage, thinly sliced
  • 3 celery ribs, chopped
  • 1 green pepper, chopped
  • 1 red pepper, chopped
  • 2 sweet onions, chopped
  • 3 garlic cloves, minced
  • 1 Tbsp. creole seasoning
  • 4 slices bacon, cooked and chopped
  • Cooked rice for serving


  1. Combine first 8 ingredients along with 7 cups of water in a slow cooker. Cover and cook on high 7 hours, or until beans are tender.
  2. Add the cooked bacon during the last hour of cooking.
  3. Serve red beans with hot cooked rice.

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  1. Hi, Sarah! This is a great recipe, as I’m always looking for good slow cooker recipes. By the way, I’ve awarded you a “Stylish Blogger Award” via my blog! Congrats!

  2. i need to get more use out of my slow cooker and this recipe looks simpler than my redbeans and rice recipe. one question: since you start with raw beans, does it smell pretty bad while they cook? i haven’t ever cooked raw beans myself, but my friend says that she always puts her slow cooker in the garage if she’s cooking beans b/c she says it stink pretty badly at first.

  3. Sharleen, I don’t notice that it smells badly, but it’s in there with sausage and onions and all of that good stuff, so maybe that hides the smell of the beans!

  4. that makes sense. i’ll give it a try!

  5. Woo Hoo! This screams Sunday dinner to me!

  6. Sunday Dinner for me too! Thanks! My only questions is…was it a hit with the hubs?

  7. Hello! I was just wondering if I could change the smoked sausage for like chicken sausage and if it would taste just as good?

    Peace, smiles and cupcakes

  8. I don’t think the type of meat matters. I think the important thing is a sausage that holds it shape when it’s sliced. Chicken will change the flavor a bit, but it should still be delicious!

  9. He loves this recipe!

  10. i usually like to take a potato masher to half of the beans to turn them into a paste. it makes the sauce part thicker. we like that consistency. i’m going to try it with this recipe. i’m going to make this for Warren’s bday next Tues along with Ingrid’s cherry chocolate cake and some bluebell icecream. i’m excited!

  11. I am glad that you put a plug in there for smoked sausage. Andoille sausage works just as well. However- the seasonings in the sausage make a BIG difference since there are not many other dry flavorings added in this recipe. I’ve never had it with Red bell pepper. I’ll have to try it. Now if you could figure out how to make a simple nock-off version of the canned Blue Runners Creole Red Beans from scratch… i’d be a fan for life!