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Slow Cooker Red Beans and Rice

This recipe delivers a comforting and hearty Slow Cooker Red Beans and Rice. Dried red beans are slow-cooked with smoky andouille sausage, a ham shank, and aromatic vegetables like celery, onion, and bell pepper, seasoned with a blend of classic spices. The dish simmers for hours until the beans are tender, creating a rich and flavorful stew, perfect served over fluffy white rice and garnished with fresh scallions.
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Cook Time 20 minutes
Total Time 8 hours 20 minutes
Course lunch/dinner
Cuisine Mexican
Servings 8 people
Calories 2962.4 kcal

Equipment

  • 1 Slow Cooker
  • 1 Cutting Board
  • 1 Chef's knife
  • 1 Large Spoon or Ladle
  • 1 Measuring Cups and Spoons

Ingredients
  

Main

  • 1 pound dried red beans
  • 1/2 pound andouille sausage chopped
  • 3 ribs celery chopped
  • 1 smoked ham shank
  • 1 medium onion chopped
  • 1 large green bell pepper chopped
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon garlic powder
  • 1/2 teaspoon cayenne
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon paprika
  • 1/2 teaspoon brown sugar
  • Kosher salt
  • 4 cups chicken stock
  • 8 cups cooked long-grain white rice for serving
  • 4 scallions chopped

Instructions
 

  • In a slow cooker, combine the beans, andouille, celery, ham shank, onions, bell peppers, chili powder, cumin, garlic powder, cayenne, onion powder, paprika, brown sugar and 2 teaspoons salt. Add the chicken stock and 2 cups water and stir to mix.
  • Cook on the high setting until the beans are tender, 6 to 8 hours. Season with salt. Serve with rice, topped with scallions.

Notes

For a richer flavor profile, consider browning the andouille sausage and sautéing the chopped vegetables (celery, onion, bell pepper) in a separate pan before adding them to the slow cooker. This step builds a foundational depth through the Maillard reaction that slow cooking alone cannot achieve. While not explicitly stated, rinsing the dried red beans thoroughly before use is crucial. If you desire a thicker, creamier consistency, mash about 1-2 cups of the cooked beans against the side of the slow cooker with a spoon or potato masher before serving. Always taste and adjust seasoning, especially salt, at the end of the cooking process.