This post may contain affiliate links. Please read our disclosure policy.
Slow cooker red beans and rice is a classic New Orleans dish, filled with rich, savory flavor. Made with smoked sausage and the holy trinity of vegetables, it’s a hearty, comforting meal perfect for one or two. The slow cooker does the work, making it an easy, hands-off way to enjoy this Louisiana favorite.
Enjoy your red beans and rice with buttery sautéed green beans, moist cornbread, or crusty French bread for a hearty meal. For dessert, try warm bread pudding or classic bananas foster for a true taste of the South.
Why You’ll Love This Recipe
- Easy to Make – Most ingredients go straight into the slow cooker, keeping prep simple.
- Perfectly Portioned – Made for one or two servings, so there’s no excess food waste.
- Full of Flavor – Slow cooking allows the spices and ingredients to blend beautifully.
Growing up in New Orleans, red beans and rice was always a staple in my house. This dish is as much about tradition as it is about flavor. Made with red kidney beans, smoked sausage, and “The Holy Trinity”—celery, onions, and bell peppers—it’s slow-cooked with Creole seasoning, garlic, and thyme until rich and flavorful.
Red beans and rice has humble roots in Louisiana Creole cooking. Traditionally made on Mondays—laundry day—it was an easy meal that simmered on the stove while the day’s work got done. Today, it remains a favorite for its bold flavor, simple ingredients, and comforting taste.
Check out our other Mini Slow Cooker Meal ideas!
Ingredients
If you have any ingredients leftover from this small crockpot recipe, check out our Leftover Ingredients Recipe Finder for ways to use them.
- Red kidney beans: Use dried beans for the best texture and flavor.
- Vegetables: This recipe includes onions, celery, green bell pepper, and garlic—essential for building deep, rich flavor. These same vegetables are also used in Seafood Gumbo, Shrimp Creole, and Crawfish Pasta recipes.
- Sausage: Smoked sausage adds a classic, savory taste. You can also use turkey or vegan sausage if preferred. Leftover sausage works well in Bangers and Mash, Jambalaya or Chicken Gumbo recipes.
- Creole seasoning: Use store-bought or make your own Creole Seasoning. Adjust the amount to suit your taste.
- Chicken broth: Forms the base of the dish. For a vegetarian version, use vegetable broth instead.
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.
RELATED: 25 Single Serving Summer Recipes
More Small Slow Cooker Recipes
If you love the ease of slow cooker red beans and rice, try these other flavorful, perfectly portioned slow cooker recipes:
- Ribs: Tender, juicy, and packed with flavor.
- Meatloaf: A classic comfort food, sized just right.
- Italian Chicken: Hearty and full of Italian-inspired flavors.
- Sesame Chicken: A sweet and savory takeout favorite made at home.
- Pot Roast: A perfectly tender, slow-cooked classic.
- Ropa Vieja: A rich, flavorful Cuban dish that’s easy to make.
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 made this on stove instead of slow cooker. It was delicious! Thank you, Joanie for your recipes. My husband passed away 2 years ago and your recipes have helped me cook good food for myself again. I really appreciate you!
Thank you for the recipe for creole seasoning. I enjoy making my own. Have a wonderful day.
I really enjoy your recipes but I do not own an air fryer or slow cooker as I move around a lot. Can you you give oven or stove top instruction?
Hi Teresa,
Here are the stovetop instructions. Please refer to the recipe in the article for ingredient amounts and other details.
Prep the beans as instructed in the recipe.
Heat 1 tablespoon of oil in a 2-quart saucepan over medium heat. Add the vegetables and cook until softened, about 3 minutes.
Add the sausage, beans, and the broth. You might need to add additional broth but do not completely cover the beans.
Bring to a light boil, then reduce to low and simmer for 1 hour, stirring occasionally.
When beans are soft, stir well and mash a few with the back of a spoon.
Joanie
I thank you for these tiny receipe. Couldn’t come at a better time. Love the single serving rice recipe. Alli can say god bless no Moe wasted food. Will be ordering your cook book from Amazon in Dec. I highly recommend this sight
Hi Mary,
Thank you so much for taking the time to let me know you are enjoying the recipes. I appreciate hearing this so much!
Have a wonderful week.
Joanie
I can cover all that in my Instant Pot! It has a sauté function and a slow cook function in addition to all its other talents. I can boil those beans hard, then reset it it to slow cook, and away I go! Marvelous pot, marvelous recipe! I highly recommend the Instant Pot to my single friends so they aren’t so tempted by a fast-food meal, as it is a one-pot-meal wonder, and now you have done the most wonderful recipes for one, so they will be directed here to your site as well. I look forward to your cookbook! It, along with an Instant Pot, will make wonderful gifts for a new grad! (Yes, ya’ll can make cheesecake for one in it. You’re welcome. 😊)
Hi Barbara,
I love that you used the Instant Pot with this recipe. I haven’t tested it with the IP so I’m happy to hear it worked great for you. Thank you for directing others to our site, that’s so kind of you – we appreciate it so much!
We’re so excited for our cookbook too. Early December 2019 is the date and we can’t wait to see the finished product.
Thanks again for writing.
Joanie
I had this for dinner last night. Sorry, no picture. I ate it all! So wonderfully, fabulously delicious and easy. Thank you, Joanie. Love this dish. Oh, I didn’t soak the beans either and I’m still here to tell you about it. No problems.
I’m so happy you enjoyed the recipe. Thank you so much for letting me know. It’s one of my favorites too.
Have a wonderful week!
Joanie
I would fuss about using kidney beans but I won’t because it is so hard to find small red beans.If you did find some you can substitute them in recipe. Tony’s is the only way to go tho.
Joanie – thank you for this recipe.
I am low carb so rice is generally not on the menu. That being said, I am going to try this with cauliflower “rice”.
Great idea, Leanne. I try to avoid carbs as much as possible and I just enjoy the beans and sausage. I love your idea to use cauliflower “rice”. I’ll definitely give that a try.
Hi Joanie , Trying your slow cooked beans on rice just one problem, cannot get creole seasoning in UK, have you any suggestions for a substitute please,
Hi John,
The main spices found in creole seasoning are salt, pepper, paprika, onion powder, garlic powder, cayenne pepper, oregano and thyme. I would suggest using any combination of these. In a pinch, I’ve just used salt and pepper, plenty of garlic and a bit of cayenne for heat. Hope this helps a bit.
creole seasoning recipe: 3 tbsp onion powder, 3 tbsp garlic powder, 1 1/2 tbsp black pepper, 1 1/2 tsp white pepper, 6 tbsp paprika, 1/2-1 tbsp cayenne pepper (adjust to your taste), 1 1/2 tbsp dried oregano, 1 tbsp dried parsley, 1 1/2 tbsp dried thyme and 1 1/2 tbsp dried basil. Mix together and store in airtight container or ziploc bag with air squeezed out.
I love all of these single serving recipes and this one looks amazing!