main-dishes

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