Slow Cooker Louisiana Red Beans and Rice with Andouille

Quick Recipe Version (TL;DR)

• Yield: 8 servings
• Prep Time: 25 minutes (plus optional overnight soak)
• Cook Time: 8 hours on LOW (or 5–6 hours on HIGH)
• Total Time: 8 hours 25 minutes (plus soak)

Quick Ingredients

• 1 lb dried small red beans (Camellia) or red kidney beans, sorted and rinsed
• 12 oz andouille sausage, sliced
• 1 smoked ham bone or 1–2 smoked ham hocks
• 1 large yellow onion (about 2 cups), diced
• 1 green bell pepper (about 1 cup), diced
• 3 celery ribs (about 1 cup), diced
• 5 garlic cloves, minced
• 2 bay leaves
• 1 tbsp salt-free Creole seasoning, 1 tsp dried thyme, 1 tsp black pepper, 1/4–1/2 tsp cayenne
• 6 cups low-sodium chicken broth + 1 cup water (more as needed)
• 1 tbsp neutral oil
• Kosher salt to taste; hot sauce and 1 tsp apple cider vinegar (optional)
• 2 cups uncooked long-grain white rice (about 6 cups cooked)
• 4 green onions, thinly sliced (for garnish)

Do This

• 1) Soak beans 8–12 hours; drain. For kidney beans, boil vigorously 10 minutes; drain again.
• 2) Brown andouille in 1 tbsp oil (5–6 minutes). Sauté onion, celery, bell pepper (4 minutes); add garlic 30 seconds.
• 3) Add to slow cooker with beans, ham bone, bay, seasonings; pour in 6 cups broth + 1 cup water.
• 4) Cook on LOW 8–9 hours (about 190–200°F) or HIGH 5–6 hours (about 200–205°F) until beans are very tender.
• 5) Remove ham bone; shred meat. Mash 1–2 cups beans and stir back to thicken. Season with salt, hot sauce, and vinegar.
• 6) Cook rice: 2 cups rice + 3 cups water + 1 tsp salt; simmer 15 minutes, rest 10.
• 7) Serve beans ladled over hot rice; garnish with green onions.

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Why You’ll Love This Recipe

• True Louisiana flavor: trinity, andouille, a smoky ham bone, and bay leaves create an authentic, soulful pot of beans.
• Set-it-and-forget-it: your slow cooker does the heavy lifting while you go about your day.
• Creamy, not soupy: mashing a portion of beans yields that signature silky texture.
• Budget-friendly and feeds a crowd: a pound of beans becomes a generous, satisfying meal.

Grocery List

• Produce: 1 large yellow onion, 1 green bell pepper, 3 celery ribs, 5 garlic cloves, 4 green onions
• Dairy: Optional: 1 tbsp butter (to enrich rice)
• Pantry: 1 lb dried small red beans or red kidney beans, 12 oz andouille sausage, 1 smoked ham bone or 1–2 ham hocks, 2 bay leaves, Creole seasoning (salt-free preferred), dried thyme, black pepper, cayenne, kosher salt, low-sodium chicken broth (6 cups), long-grain white rice (2 cups), neutral oil, hot sauce, apple cider vinegar (optional)

Full Ingredients

For the Red Beans

• 1 lb dried small red beans (Camellia) or red kidney beans, sorted and rinsed
• 12 oz andouille sausage, sliced into 1/2-inch coins
• 1 smoked ham bone or 1–2 smoked ham hocks
• 1 large yellow onion, diced (about 2 cups)
• 1 green bell pepper, diced (about 1 cup)
• 3 celery ribs, diced (about 1 cup)
• 5 garlic cloves, minced
• 2 bay leaves
• 1 tbsp salt-free Creole seasoning (reduce to 2–3 tsp if using a salted blend)
• 1 tsp dried thyme
• 1 tsp freshly ground black pepper
• 1/4–1/2 tsp cayenne pepper (to taste)
• 6 cups low-sodium chicken broth + 1 cup water (plus up to 1 cup extra hot water as needed)
• 1 tbsp neutral oil (or bacon drippings)
• Kosher salt, to taste (start with 1 tsp; adjust at the end)
• Hot sauce and 1 tsp apple cider vinegar, to finish (optional)

For the Rice

• 2 cups uncooked long-grain white rice
• 3 cups water
• 1 tsp kosher salt
• 1 tbsp butter (optional)

For Serving

• 4 green onions, thinly sliced
• Extra hot sauce, to taste

Step-by-Step Instructions

Step 1: Soak and pre-boil the beans

Pick through the beans and discard any debris. Rinse well. Soak in plenty of cool water for 8–12 hours (overnight), then drain. For safety when using red kidney beans, bring the soaked beans to a rolling boil in fresh water for 10 minutes, then drain again. This reduces lectins and ensures even cooking in the slow cooker. Small red beans benefit from soaking and can also be boiled 10 minutes for faster results.

Step 2: Brown the andouille and sweat the trinity

Heat 1 tbsp neutral oil in a large skillet over medium-high heat. Add the sliced andouille and cook until browned at the edges, 5–6 minutes. Transfer sausage to the slow cooker. In the same skillet, add the onion, celery, and bell pepper with a pinch of salt; cook, stirring, until softened and lightly fragrant, 4–5 minutes. Stir in the garlic for 30 seconds, then scrape everything (and any flavorful browned bits) into the slow cooker.

Step 3: Load the slow cooker

Add the drained beans, smoked ham bone (or ham hocks), bay leaves, Creole seasoning, thyme, black pepper, and cayenne to the slow cooker. Pour in 6 cups low-sodium chicken broth and 1 cup water. The beans should be submerged by about 1 inch; add a little more liquid if needed. Do not add acidic ingredients yet.

Step 4: Cook low and slow

Cover and cook on LOW for 8–9 hours (about 190–200°F) or on HIGH for 5–6 hours (about 200–205°F), until the beans are very tender and creamy when pressed. Avoid lifting the lid in the first few hours to maintain temperature. If the liquid level drops too low before the beans are tender, add up to 1 cup hot water.

Step 5: Shred, mash, and season

Remove the ham bone. Shred any meat from the bone and return it to the pot; discard the bone and bay leaves. For that classic creamy texture, use a potato masher to mash 1–2 cups of beans directly in the cooker, stirring to thicken. Season to taste with kosher salt (start with 1 tsp and adjust), black pepper, a few dashes of hot sauce, and 1 tsp apple cider vinegar for brightness, if desired.

Step 6: Cook the rice

About 30 minutes before serving, rinse the rice under cold water until it runs mostly clear. Combine 2 cups rice, 3 cups water, and 1 tsp kosher salt in a medium saucepan. Bring to a boil over medium-high heat, then cover, reduce heat to low, and simmer for 15 minutes. Turn off the heat and let sit, covered, for 10 minutes. Fluff with a fork; stir in 1 tbsp butter if using.

Step 7: Serve

Ladle the creamy red beans into bowls over hot rice. Garnish generously with sliced green onions and offer extra hot sauce at the table. The beans should be saucy but thick enough to sit nicely over the rice.

Pro Tips

• Authenticity boost: use small red beans (Camellia brand) for a traditional Louisiana texture and flavor.
• Brown for depth: searing the andouille and sweating the trinity before slow cooking builds rich, smoky flavor.
• Creaminess control: mash 1–2 cups of beans or give 2–3 quick pulses with an immersion blender to thicken without over-blending.
• Salt strategy: use low-sodium broth and a salt-free Creole blend; add salt at the end to avoid tough skins and oversalting.
• Safety note: if using red kidney beans, always boil the soaked beans 10 minutes before slow cooking.

Variations

• Smoked turkey swap: replace ham bone with a smoked turkey leg or wing for a slightly leaner, equally smoky pot of beans.
• Vegetarian: omit andouille and ham bone; use vegetable broth, add 1 tsp smoked paprika and 1/2 tsp liquid smoke; finish with extra olive oil for richness.
• Extra-spicy: add a minced jalapeño with the trinity and bump cayenne to 3/4 tsp.

Storage & Make-Ahead

Red beans taste even better the next day. Cool completely and refrigerate beans (without rice) in airtight containers for 4–5 days, or freeze up to 3 months. Reheat gently on the stovetop with a splash of water or broth. Store rice separately; refrigerate up to 4 days or freeze in flat bags for quick thawing.

Nutrition (per serving)

Approximate values for 1 of 8 servings (with 3/4 cup cooked rice): 500 calories; 24 g protein; 55 g carbohydrates; 16 g fat; 10 g fiber; 900 mg sodium (varies with sausage and broth). These are estimates.