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Slow Cooker Red Beans & Rice

Red beans and rice cooked in a slow cooker is a drool-worthy dish that is both hearty and flavorful. The slow cooking method allows the flavors to meld together, resulting in a satisfying and comforting meal.
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Prep Time 20 minutes
Cook Time 8 hours
Servings: 8
Course: Main Course
Cuisine: American, Southern
Calories: 509
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb dried red beans
  • 13 oz Andouille Sausage sliced
  • 1 ham steak (cubed) (Or ham shank)
  • 1 onion chopped
  • 1 green bell pepper chopped
  • 2 cloves garlic minced
  • 4 cups chicken broth or stock
  • 1 tsp chili powder
  • 1 tsp smoked paprika
  • 1 tsp onion powder
  • 1 tsp ground cumin
  • 1/2 tsp cayenne pepper
  • 1/2 tsp salt
  • 1 tsp brown sugar or swerve brown sugar
  • 8 cups cooked rice for serving

Equipment

  • 1 Slow Cooker

Method
 

  1. Sort and clean the dry beans. You do not have to soak these ahead of time when cooking in a slow cooker. It is your choice.
  2. Over medium heat, cook the onion and bell pepper until soft. Add pressed garlic cloves and cook an additional minute.
  3. Add the Andouille sausage to the slow cooker. Place the onion and pepper mixture on top. Add the remaining ingredients (except rice). Stir well.
  4. Place the lid on the slow cooker, set the temperature to high, and cook for 6 - 8 hours.
  5. Once the beans are tender then it is ready to serve. You can either pour the cooked rice in the crockpot or just dip some in a bowl and serve the red beans over it. Enjoy!

Notes

I always soak my beans overnight. If you soak them overnight, the next morning pour the water out and rinse the beans before putting them in the crockpot. Watch my video if you are unsure how to sort, clean, and soak beans. 
Even if you don't soak the beans, be sure to sort and clean the beans before using.