Slow Cooker Red Beans and Rice
Yield: 4 servings
Active Time: 10 minutes
Prep Time: 10 minutes
Cook Time: 8 hours in slow cooker
A scrumptious Creole red beans and rice - made with canned red kidney beans (with the option to use dried beans.) We think it’s easiest and best to use canned red kidney beans for the freezer friendly version of this slow cooker red beans and rice. Enjoy!

Ingredients for Single Meal

  • 2 - 15 oz. can(s) red kidney beans
  • 12 - oz. pack andouille sausage
  • 2 - tsp minced garlic
  • 2 - celery stalk(s)
  • 1 - small white onion(s)
  • 1 - red bell pepper(s)
  • 2 - tsp Creole seasoning
  • 1 - tsp hot sauce
  • 1 - bay leaf**
  • 3 - cup(s) chicken stock
  • - Salt and pepper
  • Side: - rice**
  • Side: - salad**
  • 1 - gallon-size freezer baggie(s)
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Cooking Directions for Single Meal

  1. Open the red kidney beans.
  2. Slice the andouille sausage.
  3. Chop the celery. Chop the onion. Seed and chop the red bell pepper.
  4. Add the red kidney beans, sliced sausage, garlic, chopped celery, chopped onion, chopped red bell pepper, Creole seasoning, hot sauce, bay leaf and chicken stock to the slow cooker. Set on low and cook for 8 hours.
  5. Once cooked, remove the bay leaf. Season with salt and pepper to taste.
  6. Cook the rice and serve red beans, sausage and veggies over the top.
  7. Prepare the salad.
  8. Serve Slow Cooker Red Beans and Rice with side salad.

Freezeasy Meal Prep Directions

  1. Slice 2 packs of andouille sausage.
  2. Chop 4 celery stalks. Chop 2 small onions. Seed and chop 2 red bell peppers.
  3. Open 4 cans of red kidney beans.

To each gallon-size plastic freezer baggie, add the following ingredients:

  • Half of the cans of red kidney beans
  • Half of the sliced sausage
  • Half of the chopped celery
  • Half of the chopped onion
  • Half of the chopped red bell peppers
  • 2 tsp Creole seasoning
  • 1 tsp hot sauce
  • 1 bay leaf
  • 3 cups chicken stock
  • Note: if preferred, add the bay leaf and chicken stock at the time of slow cooking. Just add a reminder note to the baggie.

Remove as much air as possible and seal. Add label to baggie and freeze.

Freeze & Thaw Instructions

Put baggie in the freezer and freeze up to 6 months in fridge freezer or 12 months in a deep freezer. Thaw in the fridge overnight, or a warm bowl of water for about 20 minutes, before transferring to the slow cooker and cooking on low for 8 hours.

Special notes

If you would prefer to make this with dry beans, do not freeze the dry beans with the other ingredients. You could add 1 lb. dry red kidney beans with 7 cups of chicken broth at the time of cooking, in place of the canned beans and chicken broth.

Dairy-Free Modifications

Recipe is dairy-free when served with dairy-free sides.

Gluten-Free Modifications

Recipe is gluten-free when served with gluten-free sides.

Printable Label Recipe Title

Slow Cooker Red Beans and Rice

Printable Label Instructions

Thaw and slow cook on low for 8 hours.
Serve over rice, with side salad.

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