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Slow Cooker Red Beans and Rice
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5 from 2 votes

Red Beans and Rice

Super flavorful Red Beans and Rice made in the crockpot and flavored with Andouille sausage and tasso ham.
Course Main Dish
Servings 8


  • 1 pound dry red kidney beans
  • 12 cups water
  • 1 tablespoon vegetable oil
  • 1 pound Andouille sausage, sliced into 1/4-inch rounds
  • 3 cups diced yellow onion
  • 2 cups diced celery
  • 1 cup diced green pepper
  • 1 cup diced red bell pepper
  • 5 cloves garlic, minced
  • 5 cups chicken broth
  • 1 pound tasso ham, sliced into 1x1/4-inch strips
  • 1 tablespoon firmly packed brown sugar
  • 3 bay leaves
  • 2 teaspoon salt
  • 1 teaspoon hot sauce
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon Cajun seasoning
  • 1 teaspoon rubbed sage
  • 1/4 teaspoon Chipotle chili powder
  • 1/4 teaspoon cayenne pepper
  • 1/2 cup chopped fresh parsley
  • 1/4 cup chopped green pepper
  • Hot cooked rice


  • Place beans in a large bowl and add 12 cups of water to cover. Leave uncovered on the counter overnight.
  • Discard soaking water and rinse beans with fresh water. Drain well and place in crockpot.
  • In a large skillet, heat oil over medium-high heat. Add Andouille sausage and cook until browned, 8 to 10 minutes. Remove sausage with a slotted spoon and place in crockpot.
  • Add onion to skillet and cook until softened and beginning to brown, about 7 to 9 minutes.
  • Add celery and bell peppers and cook for about 3 minutes.
  • Add garlic and cook one more minute. Transfer mixture to the crockpot.
  • Add about 1/2 cup of the chicken broth to the skillet and heat over medium heat. Use a wooden spoon to scrape up all the browned bits from the bottom of the skillet. Transfer to crockpot along with remaining chicken broth.
  • Add remaining ingredients to crockpot and give everything a stir. Cover and cook on HIGH for 3 to 4 hours, until beans are softened.
  • Add parsley and green onion to red bean mixture and serve over rice.