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Slow cooker red beans and rice is a classic New Orleans dish made with smoked sausage, onions, celery, and bell peppers. It’s a hearty, flavorful meal for one or two, and the slow cooker makes it easy and hands-off.
Featured Comment
“I had this for dinner last night. Sorry, no picture. I ate it all! So wonderfully, fabulously delicious and easy…”
– Sharon
Why You’ll Love This Recipe
- Simple Prep: Just add most ingredients to the slow cooker and let it cook.
- Perfect Portions: Makes one to two servings.
- Bold Flavor: Slow cooking blends the spices and ingredients together for a rich, flavorful dish.
I grew up in New Orleans where red beans and rice wasn’t just a meal, it was part of our weekly rhythm. This recipe brings that tradition to your kitchen in a small, comforting batch. With tender red beans, smoked sausage, and the bold flavors of garlic, thyme, and Creole seasoning, every bite reminds me of home. It’s simple, deeply flavorful, and slow-cooked just like we used to make it.
Serve with buttery sautéed green beans, a small batch of cornbread, or crusty homemade French bread for a hearty meal. For dessert, try a small bread pudding single serving bananas foster for a classic Southern finish.
Ingredients
If you have any ingredients leftover from this small crockpot red beans and rice recipe, check out our Leftover Ingredients Recipe Finder for ways to use them.
- Dried Red Kidney Beans: Provide the best texture and flavor.
- Vegetables: Onion, celery, green bell pepper, and garlic build rich, deep flavor. Also used in seafood gumbo for one, shrimp creole for one, and crawfish pasta for one.
- Smoked Sausage: Adds classic flavor. Turkey or vegan sausage can be used. Great in single serving bangers and mash, jambalaya for one or single serving chicken gumbo.
- Creole Seasoning: Use store-bought or homemade creole seasoning. Adjust to taste.
- Chicken Broth: Forms the flavorful base. Use vegetable broth for a vegetarian version.
How To Make Slow Cooker Red Beans And Rice
This easy slow cooker red beans and rice recipe starts with properly preparing the beans, layering the ingredients for even cooking, and adjusting seasonings for the best flavor. See the recipe box below for ingredient amounts and full recipe instructions.
- Prep and Boil the Beans (See Below for Why This Step Matters)
- Rinse the dried red beans, remove any debris, and soak them overnight in a bowl of water (at least 2 inches above the beans).
- Drain and rinse the beans in the morning, then transfer them to a pot with fresh water (1-2 inches above the beans).
- Bring to a rolling boil and cook for 10-20 minutes.
- Drain, rinse, and place the beans in a 1.5-quart slow cooker.
- Layer the Ingredients for Even Cooking
- Add the sausage and vegetables on top of the beans.
- Sprinkle in the Creole seasoning, hot sauce, thyme, and pour in the chicken broth.
- Stir everything together to evenly distribute flavors.
- Slow Cook Until Tender
- Set the slow cooker to HIGH and cook for 4-5 hours, or until the beans are tender.
- Check the beans about an hour before the suggested cooking time ends—if they’re soft, switch the slow cooker to WARM until ready to serve.
- Adjust Seasonings and Serve
- Taste and adjust seasoning if needed—slow cooking can mellow the spices, so add more Creole seasoning or hot sauce to taste.
- Stir in butter for a rich, smooth finish.
- Serve over freshly cooked rice and enjoy!
Try our Stovetop Red Beans and Rice Recipe for a quicker alternative to the slow cooker method. This version follows the same ingredient list but is cooked in a saucepan on the stove. The vegetables are sautéed for extra flavor, then simmered with the beans, sausage, and broth until tender. A quick mash of some beans at the end helps thicken the sauce, creating a rich and hearty dish.
Safe Ways To Prepare Red Beans For A Slow Cooker
In the past, I added dried red beans straight to the slow cooker without any issues. However, after learning more about the safety of cooking red beans, I’ve updated my method to ensure the best results.
Why It Matters:
Raw red beans contain a natural toxin (phytohaemagglutinin) that can cause stomach discomfort if not properly cooked. To destroy this toxin, red beans must be boiled for at least 10 minutes at 212°F (100°C) before slow cooking.
Here are three safe ways to prepare red beans for this recipe:
- Soaking and Boiling (Recommended)
- Rinse the beans and remove any shriveled ones.
- Soak in water overnight, then drain and rinse.
- Place beans in a pot, cover with fresh water, and boil for 10 minutes before adding to the slow cooker.
- Using Canned Beans (Easiest Option)
- Drain and rinse canned red beans.
- Reduce slow cooker time to 2 hours on HIGH or 4 hours on LOW since canned beans are already cooked.
- Cooking on the Stovetop
- Simmer beans fully submerged in broth or water until tender.
- See stovetop instructions above for details.
Frequently Asked Questions
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop or in the microwave with a splash of broth if needed.
Reheat on the stovetop over low heat, stirring occasionally and adding a splash of broth or water if needed. You can also microwave it in 30-second intervals, stirring in between.
Absolutely! Diced ham or a ham hock will add great flavor to the beans. Just remove the ham hock before serving.
More Small Slow Cooker Recipes
If you love the ease of this easy slow cooker recipe, try these other flavorful, perfectly portioned mini slow cooker meals:
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
RELATED: How To Cook Small Meals In A Large Slow Cooker
If you’ve made this small batch red beans and rice recipe, I’d love to hear how it turned out for you. Please rate the recipe and share your thoughts in the comments below.
Snapped a photo? Tag us on Instagram; we’d be thrilled to see your creation!
Mini Slow Cooker Red Beans And Rice
Watch How To Make This
Equipment
Ingredients
- ½ cup dried red kidney beans (about 3 ounces)
- 1 cup sliced smoked sausage (about 4.5 ounces or ¼ pound)
- 1 celery stalk -chopped
- ½ cup chopped onion (about 2.5 ounces)
- ¼ cup green bell pepper -chopped (about .85 ounces)
- 2 cloves garlic -minced
- ½ teaspoon Creole seasoning (use homemade Creole seasoning or your favorite brand.)
- ¼ teaspoon hot sauce
- ⅛ teaspoon dried thyme
- 1 cup low sodium chicken broth
- 1 tablespoon salted butter
To Serve
- 1 cup cooked rice
Instructions
- Soak the beans – Rinse the beans and remove any debris. Place them in a bowl or pot, cover with at least 2 inches of water, and soak overnight.
- Drain and rinse: In the morning, drain the beans and rinse them again.
- Boil the beans: Transfer the beans to a medium-sized pot, cover with one to two inches of fresh water, and bring to a rolling boil. Let them boil for 10 to 20 minutes.
- Drain and transfer: Drain the beans one final time, rinse, and place them in the slow cooker.
- Add ingredients: Add the sausage, celery, onion, bell pepper, garlic, Creole seasoning, hot sauce, thyme, and chicken broth. Stir to combine.
- Slow cook: Set the slow cooker to high and cook for four to five hours, or until the beans are tender. Check for doneness about an hour before the cooking time ends. Adjust seasoning with salt and pepper as needed.
- Finish and serve: Stir in butter, then serve over freshly cooked rice.
Notes
1/4 teaspoon kosher salt
1/2 tablespoon butter
1/4 cup white rice Directions 1. Bring the water, salt and butter to a boil in a 1-quart saucepan. Stir in the rice. 2. Reduce to a simmer and cover with a lid. 3. Simmer for 20 minutes or until all water is absorbed.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
I just made this for a hot day. Came out so creamy and delicious! The difference in recipes I used turkey sausage and a red bell pepper. Everything else was to the recipe.
Terrific recipe. For 2 different takes on this recipe: For soup: put all the ingredients into 1 1/2 cups broth, simmer till done, then serve. For salad, combine all ingredients together and serve with any salad dressing. All versions are YUMMY.