Kalyn's Kitchen

Slow Cooker Louisiana-Style Red Beans and Rice

Slow Cooker Louisiana-Style Red Beans and Rice is a recipe I’ve loved for years, and it’s been popular with a lot of people in my extended family as well! 

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Slow Cooker Louisiana-Style Red Beans and Rice found on KalynsKitchen.com

Slow Cooker Louisiana-Style Red Beans and Rice is a recipe that’s been popular for years on my blog, and if you’ve enjoyed Red Beans and Rice in New Orleans you might like making it at home! I also love Slow Cooker Red Beans and Rice Soup, if you’d like a slightly different take on this New Orleans classic. I use low-glycemic Uncle Ben’s Converted Rice (affiliate link) for both these recipes, and I bet this would also be pretty good with cauliflower rice if you wanted to try reducing the carbs even more.

I serve red beans and rice the way I enjoyed it in New Orleans, with a scoop of rice over the creamy beans. I first went to New Orleans when I was attending the National Education Association Representative Assembly, representing my local teacher’s association. Of course, I was captivated by the food, and I tried many things that I’d never eaten before.

I went back to New Orleans several more times for meetings, and one dish I always sampled whenever I saw it on the menu was Red Beans and Rice, which I came to realize was one of those dishes that every Louisiana cook makes just a little differently. After one of my visits to New Orleans, I started experimenting until I came up with my own version of Slow Cooker Louisiana Style Red Beans and Rice, and it’s one of those recipes that has evolved through the years. There’s something so comforting about this dish, where long-cooked creamy beans are topped with a scoop of rice, and it’s a perfect side dish for so many foods. And my Slow Cooker Red Beans and Rice will freeze very well, and I’d love to have some of this in my freezer!

Want More Red Beans and Rice?

If you’d like to see some other takes on Slow Cooker Red Beans and Rice, I’ve collected Amazing New Orleans Red Beans and Rice Recipes from blogs around the web on Slow Cooker or Pressure Cooker.

What ingredients do you need for this recipe?

  • onion
  • olive oil
  • Minced Garlic (affiliate link)
  • Tony Chachere’s Creole Seasoning (affiliate link) or other Creole seasoning of your choice
  • Dried Thyme (affiliate link)
  • Dried Oregano (affiliate link)
  • salt and black pepper to taste
  • cooked small red beans (see notes for canned beans)
  • ham or Louisiana Hot Sausages (see notes)
  • homemade chicken stock or canned chicken broth (affiliate link)
  • Worcestershire sauce or gluten-free Worcestershire sauce
  • Green Tabasco Sauce (affiliate link), or use a smaller amount of red Tabasco)
  • bay leaves
  • red wine vinegar
  • cooked white rice for serving

Slow Cooker Louisiana-Style Red Beans and Rice found on KalynsKitchen.com

How to Make Slow Cooker Louisiana-Style Red Beans and Rice:

(This is just a summary of the steps; scroll down for complete recipe including nutritional information.)

  1. I used dried red beans which I cooked in the pressure cooker to make this, but you can also cook the beans on top of the stove, or use canned red beans if you prefer.
  2. If you’re cooking beans in the pressure cooker or in a pot on the stove, let them get fairly soft, then drain well. If you use canned beans, I’d rinse them and drain well too.
  3. I usually make this with lean ham, but I couldn’t resist using these Louisiana Hot Sausages I found in the freezer; take your choice on that!
  4. Whichever type of meat you use, you need about 3 cups of diced sausage or ham. Cut it into pieces which aren’t much bigger than the cooked beans.
  5. Dice a large onion into small pieces and saute in olive oil for about 5 minutes, until the onion is starting to brown, then add Minced Garlic (affiliate link) and cooked about 1 minute more.
  6. Then add Tony Chachere’s Creole Seasoning (affiliate link) or other Creole seasoning of your choice, Dried Thyme (affiliate link), and Dried Oregano (affiliate link) and saute the spices and herbs for 1-2 minutes more. Add the onion mixture to the crockpot.
  7. Then add the cooked beans, diced sausage or ham, canned chicken broth (affiliate link), Worcestershire sauce, Green Tabasco Sauce (affiliate link) (or red Tabasco), bay leaves, and a touch of red wine vinegar.
  8. Let this cook on high for 4-8 hours, until the beans are dissolved as much as you prefer. I suppose it’s a personal preference, but I like to cook this until the beans are at least 3/4 broken apart and dissolved into the liquid.
  9. Serve hot, with a scoop of cooked Uncle Ben’s Converted Rice (affiliate link) on top of the beans.

Slow Cooker Louisiana-Style Red Beans and Rice found on KalynsKitchen.com

More Recipes with Beans and Rice:

Slow Cooker Beans and Legumes Photo Index Page ~ Slow Cooker or Pressure Cooker
Skillet Beans and Rice with Kielbasa ~ BellyFull
Black Bean and Rice Soup with Lime and Cilantro ~ Kalyn’s Kitchen
Instant Pot Spicy Brown Rice Black Bean Salad ~ Pressure Cooking Today
Slow Cooker Vegan Brown Rice Mexican Bowl ~ Kalyn’s Kitchen
Mexican Black Beans and Rice ~ The Baker Mama

Weekend Food Prep:

This recipe has been added to a new category called Weekend Food Prep  to help you find recipes you can prep or cook on the weekend and eat during the week!

Slow Cooker Louisiana-Style Red Beans and Rice

Slow Cooker Louisiana-Style Red Beans and Rice

Yield 6 servings
Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes

This Slow Cooker Louisiana-Style Red Beans and Rice is a recipe I’ve loved for years.


  • 1 onion, diced small
  • 2 tsp. olive oil
  • 1 T minced garlic
  • 1 T Tony Chachere’s Creole Seasoning (or other Creole seasoning of your choice)
  • 1 tsp. dried thyme
  • 1 tsp. dried oregano
  • salt and black pepper to taste (see notes)
  • 4 cups cooked small red beans (see notes for canned beans)
  • 3 cups diced lean ham or Louisiana Hot Sausages (see notes)
  • 3 cups homemade chicken stock (see notes)
  • 1 T Worcestershire sauce (see notes)
  • 1 tsp. Green Tabasco Sauce (or use a smaller amount of red Tobasco)
  • 3 bay leaves
  • 1 tsp. red wine vinegar
  • 3 cups cooked white rice for serving (see notes)


  1. If using dried beans, soak overnight and cook on stove until they are fairly soft, or cook in pressure cooker about 25 minutes. Drain beans. If using canned beans, rinse with cold water until no more foam appears, then drain.
  2. Cut ham or sausage into small pieces, about the size of cooked beans.
  3. Heat olive oil in a heavy frying pan, then saute diced onion about 5 minutes, or until onion starts to brown.
  4. Add garlic and saute 1 minute, then add Creole Seasoning (affiliate link), dried thyme, and dried oregano and saute 1-2 minutes more.
  5. Put onion mixture into small crockpot. Add cooked beans and diced ham or sausage. Add chicken stock, Worcestershire sauce, Green Tabasco Sauce (affiliate link), bay leaves, and red wine vinegar, and stir to combine.
  6. Cook on high for 4-8 hours, until the beans are dissolved as much as you prefer.
  7. I like this best when the beans are at least 3/4 broken apart and dissolved into the liquid. Canned beans are usually softer and will break apart more quickly.
  8. Serve hot, topped with white rice. In New Orleans this is usually served in a bowl filled about 2/3 full of the soupy bean mixture, then topped with a scoop of rice.


I used a 3.5 Quart Slow Cooker (affiliate link) to make this, but a slightly smaller 3 quart size would work. This freezes well, so you might want to double the recipe and use a larger crockpot.

I didn’t use salt because the Tony Chachere’s seasoning has salt, and I only used a little bit of pepper. For canned beans, use 3 cans red beans, rinsed and drained and add 1/2 cup more chicken stock. If you don't have sausage you can use ham; dice into pieces about the size of the cooked beans.) Just use canned chicken broth if you don't have homemade stock. Use Gluten-Free Worcestershire Sauce (affiliate link) if needed. I would always use Uncle Ben's Converted Rice (affiliate link) for this recipe.

This recipe was created by Kalyn.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 673Total Fat: 36gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 20gCholesterol: 73mgSodium: 1802mgCarbohydrates: 58gFiber: 8gSugar: 4gProtein: 29g

Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

If you make this recipe I'd love to hear how it turns out. Leave a star rating or share on social media with the hashtag #KALYNSKITCHEN, thanks!

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
With a small serving of beans and using Uncle Ben’s Converted Rice, this Slow Cooker Louisiana-Style Red Beans and Rice would be a good side dish for phase 2 or 3 of the South Beach Diet. Uncle Ben’s Converted Rice is par-boiled, which makes it the most low-glycemic type of white rice. However, even with Uncle Ben’s Rice, this is probably too high in carbs for most traditional low-carb diet plans.

Find More Recipes Like This One:
Use Slow Cooker Recipes to find more recipes like this one.Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You might also like to Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.

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    89 Comments on “Slow Cooker Louisiana-Style Red Beans and Rice”

  1. I’m afraid I was rather disappointed with this recipe. I’ve never used red wine vinegar in my red beans before, but followed the recipe, and found the addition changed the flavor way too much, and not in a good way. The recipe also called for adding an additional cup of broth if canned beans were used, and the end result was far too watery, more like a bean soup than proper red beans. I think I’ll be going back to mine.

  2. When cooking a lot of New Orleans dishes, especially red beans and rice, don’t forget to add our holy trinity of cooking, – diced onions, diced bell peppers, and diced celery! 

  3. You can simplify this recipe by simply soaking dried beans over night (Place beans in a suitable container, cover with cold water, cover and allow to soak). In the morning, drain the beans, place drained beans in crock pot with seasonings and meat and cook about three hours on low. No need to precook–dirties too may dishes!!!

    • Interesting idea; I haven’t done it that way but I can see that it would work if you have time to add three hours more to the cooking time. Thanks for sharing.

  4. Pingback: Four Must-Try Recipes for Red Beans and Rice (Slow Cooker or Pressure Cooker) - Slow Cooker or Pressure Cooker

  5. Pingback: 28 Best Southern Recipes - Dishes and Dust Bunnies

  6. Oh how I LOVE rice and beans!

  7. Made this today following the directions with no changes. We loved it and will definitely be making it again… It’s a keeper!

  8. Will cooking this dish on low for 8 hours instead of high work out as well? Im using canned beans. I just dont want to end up with a burnt mess if I do the on high for 8 hours. I just want to get the maximum flavor.

    • I prefer this dish the way it's served in New Orleans, with the beans starting to break apart and partly dissolved into the liquid. But definitely it won't hurt to cook on 8 hours on low. If it doesn't seem as done as you'd like at that point, just switch to high and cook a bit longer. Enjoy!

  9. I see recipes where people like to use Uncle Bens and that is probably what my mom used when I was growing up. But I have learned how to cook raw rice and that is what I use. I find rice is easy to cook and pretty much hands off, but it does take a bit more time. I just prefer raw cooked rice to the par boiled stuff. Not a criticism just my preference. Got me hankering for some red beans and rice. 😉 I usually cook a vegetarian version.

    • The difference is that Uncle Ben's is more low-glycemic (doesn't raise blood sugar) than other types of rice, so it's better for people following a carb-conscious diet of any type. But everyone gets to make their own food choices; that has always been my philosophy!

  10. Good recipe, although as a Louisiana native, we've always included celery in our red beans. Sometimes I'll use a smoked turkey leg rather than sausage, makes for really creamy beans. Also, since Marci Gras is celebrated on the Tuesday before Ash Wednesday, the day shifts every year, so this year it's on 2/28/2017. It's all good, though, as we have parades throughout the 2 weeks before. Laissez les bons temps rouler!

    • I didn't know that about the celery; sounds like a good addition. I guess I call the whole two weeks of parades Mardi Gras; some day I hope I can attend!

  11. This is in the crock pot right now! I used lean ham. The color of the broth is lighter in color than yours. I assume it's because you used hot links. It's also pretty soupy even after cooking for 5 hours. I will mash the beans as others suggested. It smells and tastes amazing!

    • Kathy, I 'm sure it will be good with lean ham. I'm not sure what made my broth darker, maybe the sausage and for sure the Worcestershire sauce would add some color. Hope you enjoy!

  12. I wish I could tell you, but I made this in 2010 with some hot sausage I used to buy at Costco, and they don't have it any more. If you can find them, one brand I do love is the AmyLu Chicken Andouille Sausage I used in this recipe. I would use that now if I had it!

  13. Hi Kalyn, what brand of Louisiana hot sausages did you use?

  14. Can I add rice at the enx to cook it with the red beans? How much should I use?

    • Sorry, but since I've never done it that way I wouldn't be able to guess how to make it work. I'm not sure there is enough added liquid here to cook rice. Maybe try Google for a recipe that cooks them together?

  15. I made as written. I used canned beans. It was really yummy and reminded me of a New Orleans classic! Thanks for the great recipe.

  16. I think either way should work.

  17. Hi Kalyn,
    I am excited to try this recipe tonight. I have a quick question-the sausage I bought isn't pre cooked, and I realize doesn't look the hot links on the blog. Should I cook the sausages in advance at all, or can they be diced and put straight into the crockpot to be cooked? I ask because in some slow cooker recipes that I've used, the sausage needs to be cooked first.


  18. Barb, I don't believe a high smoke point oil is needed for sauteeing onions, and I prefer the flavor of olive oil in a dish like this. However, if you prefer coconut oil, then by all means that's what you should use.