Slow Cooker Classic Southern Red Beans and Rice
A comforting, easy-to-make Southern classic using red beans and spices slow-cooked to creamy perfection, served over fluffy white rice for a hearty side dish.
Ingredients
Check ingredients as you go.
- Beans and Base
- Meat and Flavor
- Vegetables
- Liquids
- Spices
- Seasoning
- Rice
- Garnish
Let’s make it
Beans and Base
Rinse the soaked red beans under cold water and drain.
Prepare Slow Cooker
In a slow cooker, combine the soaked red beans, diced yellow onion, green bell pepper, celery, minced garlic, sliced smoked sausage (if using), chicken broth, dried thyme, paprika, bay leaf, and cayenne pepper if desired. Stir well to combine.
Cooking
Cover and cook on low heat for 6 to 8 hours or until beans are tender and creamy. Stir occasionally if possible during cooking.
Finishing Touches
Thirty minutes before serving, taste and season with salt and black pepper as needed. Remove and discard the bay leaf.
Prepare Rice
While beans are cooking, rinse the rice under cold water until water runs clear. Combine the rice with water in a saucepan and bring to a boil.
Prepare Rice
Reduce heat to low, cover, and simmer rice for 15 minutes or until water is absorbed and rice is tender. Remove from heat and let sit covered for 5 minutes.
Prepare Rice
Fluff the rice with a fork and keep warm until serving.
Serving
Serve the slow-cooked red beans over a bed of fluffy white rice. Garnish with sliced green onions if desired.
Tips & notes
Soaking the beans overnight reduces cooking time and improves texture. Stir occasionally during the slow cooking to prevent sticking and ensure even cooking. Adjust seasoning near the end to balance flavors.
Saving it for later
Store leftovers in an airtight container in the refrigerator for up to 3 days. Separate beans and rice if possible to maintain texture.
Reheating
Reheat leftovers gently on the stovetop over medium-low heat, adding a splash of water or broth to loosen the beans if needed. Stir frequently until heated through.
