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Place the rinsed red beans in a large bowl and cover them completely with chicken broth (approximately 4-6 cups). Ensure the beans are fully submerged. Refrigerate the beans overnight to soak.

The next day, in a large skillet or Dutch oven, melt the butter or bacon grease over medium heat. Add the diced onion, green bell pepper, and celery. Sauté for 5-7 minutes, or until the vegetables are softened.

Add the minced garlic to the sautéed vegetables and cook for an additional 1 minute until fragrant. Season the vegetables with salt and black pepper.

In a separate pan, heat the olive oil over medium-high heat. Add the sliced andouille sausage and sear for 3-5 minutes per side, until browned and slightly crispy. Remove the sausage and set aside.

Transfer the cooked vegetables to a 6-quart or larger slow cooker. Add the soaked red beans along with the broth they were soaked in. Pour in 2 additional cups of fresh chicken broth.

Add the bay leaves, Tony Chachere's Original Creole Seasoning, and the seared andouille sausage to the slow cooker. Stir all ingredients together thoroughly.

Cover the slow cooker and cook on the LOW setting for 7-8 hours, or on the HIGH setting for 4-5 hours, or until the beans are tender.

Once the beans are tender, carefully remove and discard the bay leaves from the mixture.

Using a potato masher, mash the beans 8-10 times directly in the slow cooker. This will help to thicken the mixture and create a creamier texture.

If a thicker consistency is desired, in a small bowl, whisk together the cornstarch and 2 tablespoons of water to create a slurry. Stir the slurry into the red beans in the slow cooker and cook for another 15-20 minutes on high, or until thickened.

Serve the Slow Cooker Red Beans and Rice hot over cooked rice. Garnish with sliced green onions and serve alongside hoe cakes or cornbread.


Place the rinsed red beans in a large bowl and cover them completely with chicken broth (approximately 4-6 cups). Ensure the beans are fully submerged. Refrigerate the beans overnight to soak.

The next day, in a large skillet or Dutch oven, melt the butter or bacon grease over medium heat. Add the diced onion, green bell pepper, and celery. Sauté for 5-7 minutes, or until the vegetables are softened.

Add the minced garlic to the sautéed vegetables and cook for an additional 1 minute until fragrant. Season the vegetables with salt and black pepper.

In a separate pan, heat the olive oil over medium-high heat. Add the sliced andouille sausage and sear for 3-5 minutes per side, until browned and slightly crispy. Remove the sausage and set aside.

Transfer the cooked vegetables to a 6-quart or larger slow cooker. Add the soaked red beans along with the broth they were soaked in. Pour in 2 additional cups of fresh chicken broth.

Add the bay leaves, Tony Chachere's Original Creole Seasoning, and the seared andouille sausage to the slow cooker. Stir all ingredients together thoroughly.

Cover the slow cooker and cook on the LOW setting for 7-8 hours, or on the HIGH setting for 4-5 hours, or until the beans are tender.

Once the beans are tender, carefully remove and discard the bay leaves from the mixture.

Using a potato masher, mash the beans 8-10 times directly in the slow cooker. This will help to thicken the mixture and create a creamier texture.

If a thicker consistency is desired, in a small bowl, whisk together the cornstarch and 2 tablespoons of water to create a slurry. Stir the slurry into the red beans in the slow cooker and cook for another 15-20 minutes on high, or until thickened.

Serve the Slow Cooker Red Beans and Rice hot over cooked rice. Garnish with sliced green onions and serve alongside hoe cakes or cornbread.
