This recipe calls for soaking the dry beans overnight. If you forget to soak them, you can bring the beans to a boil, let them soak for an hour, rinse them, and then cook.


Slow Cooker Red Beans and Rice


1 pound dry red beans

12 ounces (one package) andouille sausage, sliced

5 garlic cloves, minced

3 celery stalks, diced

1 white onion, diced

1 bell pepper, diced

2 teaspoons creole seasoning (Tony’s)

1/2 teaspoon dried thyme

2 bay leaves

1 box (32 ounces) chicken stock

Cooked rice, for serving

Green onions, for garnish


Rinse the beans and then cover with fresh water. Let beans soak overnight.


Rinse the beans after soaking and add to slow cooker.  With the beans, add the sausage, garlic, celery, onion, bell pepper, creole seasoning, dried thyme, bay leaves, and chicken stock.


Cook on low for 6-8 hours.   Discard bay leaves and serve with cooked rice, green onions, and hot sauce.