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Slow Cooker Cajun Red Beans and Rice

Cooking dried kidney beans in the slow cooker requires a quick boil ahead of time to get rid of certain compounds that can be tough to digest. For extra kick, serve with your favorite hot sauce.

Serves 6
Ready in 445 mins
Prep time 15 mins
Cooking time 430 mins
457 calories per serving


> 1 lb dried kidney beans, picked over
> 1 (32 oz) container Nature's Promise Organic Low-Sodium Chicken Broth
> 3 stalks celery, finely chopped
> 2 bell peppers, seeded and diced
> 1/2 (12 oz) pkg andouille sausage, very thinly sliced
> 1 cup diced onion
> 1 1/2 tsp Cajun seasoning
> 1 tsp salt
> 1/2 tsp garlic powder
> 3 bay leaves
> 4 cups cooked brown rice, for serving
> 4 green onions, chopped, as garnish


In a large pot, combine the beans and enough cold water to cover by 2 inches. Cover and let stand at room temperature overnight. Drain beans and rinse out pot. Return beans to pot and cover with fresh water. Cover and heat to a boil on high. Boil, uncovered, 10 min. Drain.
To a 4- to 5-qt slow cooker, add beans along with the chicken broth, celery, bell peppers, andouille, onion, Cajun seasoning, salt, garlic powder, and bay leaves. Cover with lid and cook on low 7–8 hours or high 3–4 hours, until beans are tender.
When done, remove and discard bay leaves. Season with salt and pepper to taste. To serve, spoon beans over the rice and garnish with the green onions.


To use canned beans instead, replace 1 lb dried beans with 2 (15 oz) cans kidney beans, drained. Skip step 1 and reduce chicken stock to 2 cups.

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