Red Beans and Rice Recipe

This slow‑cooker Red Beans and Rice recipe is the kind of cozy, set‑it‑and‑forget‑it comfort food that makes weeknights feel effortless. With classic Louisiana aromatics, creamy Camellia red beans, and smoky Conecuh or Andouille sausage added at just the right time, the dish develops deep flavor without any fuss. It’s budget‑friendly, feeds a crowd, and reheats beautifully—ideal for meal prep or casual entertaining. Ladled over fluffy rice and finished with a dash of hot sauce, it delivers that warm, homey Southern satisfaction every single time.

Red Beans and Rice

This recipe is filling and flavorful! It's a workhorse, delivering a dinner that is budget friendly and hands off.

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Total Time 4 hours hrs

Servings: 8

Course: Main Course

Cuisine: American

Ingredients Equipment Method

Ingredients

  

• Ingredients:
• 1 lb Conecuh sausage, sliced into rounds (if you can’t get Conecuh, try an Andouille)
• 1 lb Camellia brand red beans, or red beans of your choice
• 1 onion diced
• 1 bell pepper diced
• 2-3 stalked celery diced
• 5-6 cups water
• 1 Tbsp Tony Chachere’s seasoning, or creole seasoning of your choice, to taste
• 3-4 cups rice, cooked to package instructions

Equipment

• 1 Slow Cooker

Method

 

1. To your slow cooker, add onion, bell pepper, celery, beans, and water. Season liberally. Cook on high for 4-5 hours (or low for 6-8), until beans and vegetables are tender.
2. In the last 30 minutes of cook time, add your sausage in. It gets too mushy if it cooks the entire time, so do not add it at the beginning.

   Ladle this over your cooked rice. Top with hot sauce, like Tobasco, if desired.