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Crockpot Red Beans and Rice
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4.42 from 41 votes

Crockpot Red Beans and Rice with Sausage

Celebrate Mardi Gras or just make a delicious and easy weeknight dinner with this slow cooker Red Beans and Rice with Sausage recipe.
Prep Time20 minutes
Cook Time5 hours 30 minutes
Total Time5 hours 50 minutes
Course: Slow Cooker
Cuisine: American
Servings: 8 Servings
Calories: 269kcal
Author: Chrysa

Ingredients

  • 1 pound dry read beans
  • 2 tsp olive oil
  • 1/2 pound andouille sausage sliced
  • 1/2 green pepper diced
  • 1 onion diced
  • 6 cloves garlic minced
  • 6 cups hot water
  • 2 bay leaves
  • 1 tsp black pepper
  • 1 tsp garlic powder
  • 1/2 tsp onion powder
  • 1 1/2 tsp paprika
  • 1/2 tsp cayenne pepper
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • 1 tsp salt
  • 4 cups cooked white rice

Instructions

  • Soak beans overnight.  In the morning, drain off the water and  rinse.  Add to crockpot.
  • In a frying pan, sautee sausage, pepper and onion in olive oil until starting to brown. During the last 30 seconds, add in the garlic.
  • Move contents of frying pan to Crockpot. Add in all remaining ingredients except for the salt.
  • Cook for two hours on high, then turn Crockpot to low and continue cooking 4-5 hours or until beans are tender.
  • Add salt at the end or during the last hour or two of cooking. (Adding at the beginning can make the beans tough.)
  • To thicken sauce, smash about 1/4 of the beans against the side of the slow cooker. If you want it even thicker, turn Crockpot to high and leave off cover to reduce the liquid. Or mix 1 Tbsp corn starch with 2 Tbsp of hot water and stir into beans before letting it cook another 20 minutes.
  • Remove bay leaves before serving.

Nutrition

Serving: 1g | Calories: 269kcal | Carbohydrates: 38g | Protein: 9g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Cholesterol: 17mg | Sodium: 729mg | Fiber: 3g | Sugar: 6g