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Slow Cooker Red Beans and Rice

Classic Louisiana-style red beans are slow-simmered with smoky andouille sausage, a meaty ham shank, celery, onion, bell pepper, carrots, and a full pantry of Cajun spices. After hours in the slow cooker, the beans turn creamy and tender, the broth thickens into a rich, lip-smacking gravy, and the smoky flavor infuses every bite. Served over fluffy long-grain white rice with scallions on top—and a skillet of cornbread on the side—this is true comfort food in a bowl.

Servings: 6–8 servings
Total Time: 500 min
Pan: 5–6 quart slow cooker

Ingredients

Red Beans and Rice
  • 1 pound dried red beans, picked over and rinsed
  • 1/2 pound andouille sausage, chopped
  • 3 ribs celery, chopped
  • 1 meaty smoked ham shank
  • 1 medium onion, chopped
  • 1 large green bell pepper, chopped
  • 3 carrots, shredded
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon garlic powder
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon paprika
  • 2 bay leaves
  • 1/2 teaspoon brown sugar
  • 2 teaspoons kosher salt, plus more to taste
  • 4 cups chicken stock
  • 2 cups water
  • 8 cups cooked long-grain white rice, for serving
  • 4 scallions, chopped (for garnish)
Slow Cooker Red Beans and Rice

Instructions

  1. Prepare the beans and aromatics Pick through 1 pound dried red beans to remove any debris, then rinse the beans well under cool water. Chop 1/2 pound andouille sausage, 3 ribs celery, 1 medium onion, and 1 large green bell pepper, and shred 3 carrots so all vegetables are ready for the slow cooker.
  2. Load the slow cooker Add the rinsed 1 pound dried red beans, chopped 1/2 pound andouille sausage, 3 ribs celery, 1 medium onion, 1 large green bell pepper, 3 shredded carrots, and 1 meaty smoked ham shank to a 5–6 quart slow cooker.
  3. Add spices and liquid Sprinkle in 1 tablespoon chili powder, 1 teaspoon ground cumin, 1 teaspoon garlic powder, 1/2 teaspoon cayenne pepper, 1/2 teaspoon onion powder, 1/2 teaspoon paprika, 2 bay leaves, and 1/2 teaspoon brown sugar, then add 2 teaspoons kosher salt. Pour in 4 cups chicken stock and 2 cups water, and stir everything together so the beans are submerged and seasonings are evenly distributed.
  4. Slow cook until tender Cover the slow cooker and cook the red beans mixture on LOW for 8–10 hours, or until the 1 pound dried red beans are very tender and the liquid has thickened into a rich gravy around the beans, sausage, and ham shank.
  5. Finish and adjust seasoning When the beans are tender, taste the mixture and add more kosher salt if needed. If you like a creamier texture, mash some of the red beans against the side of the slow cooker with a spoon and stir them back into the pot.
  6. Serve with rice and scallions Spoon the hot red beans and gravy over 8 cups cooked long-grain white rice, then garnish each serving with 4 chopped scallions divided among the bowls. Serve immediately with cornbread or a simple green salad.

Notes

  • If your slow cooker runs hot, start checking the beans after about 7 hours; older beans may take closer to 10 hours to become tender.
  • For extra creaminess, mash 1 to 2 cups of the cooked red beans and stir them back into the pot just before serving.
  • You can substitute smoked turkey wings or turkey necks for the ham shank if you prefer.
  • If the gravy is too thin at the end of cooking, remove the lid and cook on HIGH for 20–30 minutes to reduce.

Tags

red beans rice slow cooker one-pot andouille sausage comfort food