Slow Cooker Red Beans and Rice
Slow cooker red beans and rice is a hearty, savory meal that feeds a crowd! Canned beans make the prep convenient while the slow cooker delivers authentic Southern flavor. With just a hint of smoky spice, the red beans are richly flavored, and the leftovers are just as excellent!
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What’s To Love About This Recipe
- Red beans and rice is a classic and cozy meal with bold, Southern-inspired elements. It’s a simple combination with a hearty flavor!
- This recipe uses both pantry staples and fresh vegetables. It’s a budget-friendly choice for a larger meal, and most of the ingredients are easy to keep on hand so you won’t need an extensive list.
- With canned red beans, there is no need for pre-soaking or pre-cooking. This cuts down significantly on cooking time.
- This slow cooker method recreates traditional New Orleans-style red beans and rice, but you can easily adapt the flavors with spice preferences or make it vegetarian.
- Beans in the slow cooker and a cooked pot of rice are effortless choices for busy weeknights or large batch cooking. It’s a great combination to feed a crowd!
- When you prepare this meal, make extra for freezer-friendly leftovers. The red beans store well and are easy to reheat and serve with a fresh batch of rice.
Ingredients Needed
- Red kidney beans – For this recipe, use canned red kidney beans, drained and rinsed. Canned beans are ideal for a convenient meal that is ready in a few hours with no soaking or cooking required.
- Fire-roasted diced tomatoes – This is an optional ingredient, but the fire-roasted element adds a smoky depth. If you prefer a more traditional New Orleans-style version, leave these out.
- Vegetable “Trinity” – In authentic Creole dishes, this trio of vegetables is a staple! Green bell pepper brings a sharpness, and onion and celery bring an earthy, aromatic depth to the dish.
- Garlic – Add minced garlic for deepened flavor.
- Seasonings – Use a handful of seasonings from your pantry to create a warm and smoky blend that intensifies as the beans simmer! Include smoked paprika, dried thyme, dried oregano, cayenne pepper (adjust to your preference for heat), salt, and black pepper.
- Chicken broth – Broth creates a savory base that brings everything together.
- Olive oil or butter – A little bit of fat enhances the overall taste and adds richness to the meal.
- Cooked white rice – Prepare some or reheat cooked white rice right before you are ready to serve.
- Optional toppings (green onions, hot sauce, shredded cheese) – Top off individual bowls with your favorite garnishes to add extra spice or a cheesy finish.
Safety Note About Red Beans
Raw or undercooked kidney beans contain a toxin called phytohaemagglutinin (PHA) which can cause food poisoning without proper cooking. Using canned red kidney beans helps reduce this risk since they are already pre-cooked and safe for slow-cooking, straight from the can. Dry red kidney beans should be thoroughly boiled for at least 10 minutes (at a full boil) before adding to any slow cooker recipes.
How To Make Slow Cooker Red Beans and Rice
- Add all ingredients (except rice and toppings) to a 4-6 quart slow cooker and stir well.
- Cover and cook on low for 5-6 hours or high for 2-3 hours until the veggies are tender.
- Before serving, mash a cup of the beans in the slow cooker and stir together to thicken the mixture.
- Taste and adjust the seasoning if needed.
- Serve over rice with your favorite toppings.
Pro Tips
- No need to soak or precook the beans – canned beans make prep super easy!
- For a thicker consistency, mash about 1 cup or more of the beans in the slow cooker before serving.
- The slow cooker size is essential for proper cooking. Use a medium or large slow cooker (4-6 quarts minimum) to allow room for all ingredients to cook evenly.
- The flavors concentrate as the dish simmers. Taste and adjust salt and spice after cooking if needed.
- Enjoy saving the leftovers! This dish gets even better the next day as flavors meld further.
Recipe Substitutions and Variations
- Substitute black beans or pinto beans for a twist.
- Increase or decrease cayenne pepper to taste. A little bit goes a long way for spicy heat!
- Vary the seasoning by adding a bay leaf or Homemade Creole Seasoning for more traditional depth. Stir in a splash of vinegar or lemon juice before serving to brighten the flavor.
- Instead of white rice, serve red beans over brown rice, quinoa, or choose cauliflower rice for a low-carb option.
- To make this meal vegetarian, use vegetable broth, and omit butter (or use a plant-based version) to keep it vegan-friendly.
Instant Pot Red Beans and Rice Option
- Combine all ingredients (except the rice and toppings) in the Instant Pot.
- Cook on high pressure for 5 minutes, then allow a natural release for 10 minutes.
- Remove and mash about 1 cup of the beans and stir them back into the pot before serving.
How To Serve Red Beans and Rice
Dish up a classic bowl of home-cooked comfort by topping off a bowl of rice with a heaping scoop of seasoned red beans from the slow cooker. Make a fresh pot of rice right before mealtime, or heat up leftover cooked white or brown slow cooker rice.
Top off each bowl with sliced green onions, a splash of hot sauce, shredded cheese, or a dollop of sour cream. Pair with cornbread or a simple salad for a full meal, or make additional Southern-style sides like Slow Cooker Collard Greens.
Storing and Reheating
How To Best Store Leftovers
Fridge
Store leftover beans and rice separately in airtight containers in the fridge for up to 4 days.
Freezer
Freeze leftover red beans in single portions using freezer-safe containers or bags for up to 3 months. Thaw overnight in the fridge before reheating.
How To Best Reheat Leftovers
Reheat beans on the stovetop over medium heat until warmed through, or microwave in 30-second intervals, stirring in between. Add rice to the beans before heating or reheat separately.
If the beans have thickened too much after storing in the fridge or freezer, add a splash of broth or water when reheating.
Slow Cooker Red Beans and Rice
Equipment
- Slow Cooker
Ingredients
- 2 15 oz cans red kidney beans drained and rinsed
- 1 14 oz can fire-roasted diced tomatoes (optional, for extra flavor)
- 1 green bell pepper diced
- 1 small onion diced
- 2 celery stalks diced
- 2 –3 cloves garlic minced
- 1 tsp smoked paprika
- 1 tsp dried thyme
- 1 tsp dried oregano
- ½ tsp cayenne pepper optional for heat
- 1 tsp salt adjust to taste
- ½ tsp black pepper
- 1 cup chicken broth
- 1 tbsp olive oil or butter
- Cooked white rice for serving
- Optional toppings: green onions hot sauce, shredded cheese
Instructions
- Add all ingredients (except rice and toppings) to a 4-6 quart slow cooker and stir well.
- Cover and cook on low for 5-6 hours or high for 2-3 hours until the veggies are tender.
- Before serving, mash a cup of the beans in the slow cooker and stir to thicken the mixture.
- Taste and adjust the seasoning if needed.
- Serve over rice with your favorite toppings.
Notes
- Store leftovers in the fridge for up to 4 days, or freeze beans for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheat on the stovetop or in the microwave. Add a splash of broth or water if the beans are too thick after refrigeration.
- Mash 1 cup of beans and stir them back into the slow cooker to create a thicker, creamier texture.
- Adjust seasoning to taste after cooking.
Such a comforting and flavorful meal—love how convenient the canned beans are for a fuss-free slow cooker version! The smoky spices and easy prep make this dish a perfect go-to for busy nights or feeding a crowd. Thanks for sharing this hearty Southern favorite!