Red Beans and Rice

Mama most often made her red beans in the slow cooker, and you can too if you prefer. Simply saute the sausage and the vegetables and tip it all into the slow cooker. Cook on low until the beans are tender, about 4 hours.
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  • Level: Easy
  • Total: 10 hr 5 min
  • Prep: 20 min
  • Inactive: 8 hr
  • Cook: 1 hr 45 min
  • Yield: 8 servings
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1 tablespoon canola oil

12 ounces andouille sausage, sliced

2 sweet onions, chopped

2 celery stalks, chopped

2 poblano or green bell peppers, chopped

Coarse kosher salt and freshly ground black pepper

6 to 8 cloves garlic, very finely chopped

1 pound red beans, soaked overnight and drained

2 1/2 quarts water

1/2 teaspoon cayenne pepper, or to taste

1/4 teaspoon white pepper

1/4 teaspoon smoked paprika

3 bay leaves, preferably fresh

3 green onions, chopped (green and white parts)

Hot sauce, to taste

Cooked rice, for serving


  1. Heat the oil in a large heavy pot over medium-high heat. Add the sausage and cook until browned, about 5 minutes. Add the onions, celery and peppers. Season with salt and black pepper. Cook until the onions are soft and translucent, 3 to 5 minutes. Add the garlic and cook until fragrant, 45 to 60 seconds. 
  2. Add the beans and water to the pot. Add the cayenne, white pepper, smoked paprika, bay leaves and green onions. Bring the mixture to a boil, then reduce the heat to a simmer. Cook, uncovered, stirring occasionally, until the beans are tender, 1 to 1 1/2 hours. 
  3. Discard the bay leaves. Use a potato masher to mash the beans in the pot until the mixture looks creamy. Season well with hot sauce. Taste and adjust the seasoning with more salt and black pepper. Ladle into warmed bowls with cooked rice and serve with additional hot sauce on the side.