Crockpot Red Beans & Sausage is slow-simmered comfort food with smoky sausage and creamy red beans, perfect for busy weekdays.
Prep Time:20 minutes
Cook Time:7 hours
Total Time:7 hours 20 minutes
Yield:8 servings
Category:Main Course
Method:Slow Cooker
Cuisine:Cajun/Creole
Ingredients
Scale
1 lb dried red kidney beans, sorted and rinsed
1 lb smoked sausage, sliced into rounds
1 medium yellow onion, diced
1 green bell pepper, diced
2 celery stalks, diced
3 garlic cloves, minced
6 cups chicken broth
1 teaspoon smoked paprika
1 teaspoon dried thyme
1 teaspoon Cajun seasoning, or to taste
1/2 teaspoon black pepper
2 bay leaves
Salt, to taste
3 cups cooked white rice, for serving
Sliced green onions, for garnish
Instructions
Soak the dried kidney beans overnight in plenty of water. Drain and rinse them.
Boil the beans in fresh water for at least 30 minutes, then drain. This is essential for dried kidney beans because slow cookers may not reach temperatures high enough to destroy their natural toxin.
Brown the sliced smoked sausage in a skillet over medium heat for extra flavor, if desired.
Add the prepared beans, sausage, onion, bell pepper, celery, and garlic to the slow cooker.
Pour in the chicken broth and stir in the smoked paprika, thyme, Cajun seasoning, black pepper, and bay leaves.
Cover and cook on LOW for 6–8 hours or until the beans are completely tender. Cooking times vary by slow cooker.
Remove the bay leaves. Mash a small portion of the beans against the side of the pot and stir to thicken the gravy.
Taste and adjust the salt and seasoning.
Serve hot over fluffy white rice and garnish with sliced green onions.
Tip: For extra flavor, brown the sausage first and let the finished beans rest for
Notes
Never skip the overnight soak and 30-minute boil to eliminate toxins from raw dried kidney beans.
Browning the sausage adds depth of flavor.
Mash beans at the end to create a creamy, thick gravy.
Season with salt only after cooking.
Let the finished pot rest with the lid off for 10 minutes before serving.