Curious about the history of this classic dish? Red beans and rice is actually a native meal to Louisana. Traditionally, this dish was prepared on Mondays using leftovers from Sunday dinner, cooked slowly in a pot, and served over rice. Typically comprised of red beans, veggies, spices, and meat such as ham or andouille — this dish serves a crowd and is now a staple in areas across the world. The best part of this particular recipe? Toss the ingredients in the slow cooker and voila, 6-10 hours later, you have a delicious and hearty dish to enjoy.


  • 1 medium onion, diced
  • 1 bell pepper, diced
  • 3 celery stalks, chopped
  • 3 cloves garlic minced
  • 1 1/4 pounds chicken andouille sausage, cut into thin slices
  • 1 pound dry red kidney beans
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon white pepper, optional
  • 1 teaspoon hot sauce
  • 1 teaspoon fresh thyme or 1/2 teaspoon dried thyme
  • 2 bay leaves
  • 7 cups water
  • 10 cups rice, cooked and warm, for serving


Step 1 –Start by rinsing the kidney beans under cool water and drain them well.

Step 2 –Add all the ingredients, except the rice, to the slow cooker. Put the lid on the slow cooker and cook on high for 6 hours or low for 10 hours.

Step 3 –Optionally, when there is 1 hour of cook time remaining, use a potato masher mash up some of the beans, then let it cook for the remaining hour.

Step 4 –Serve the beans-sausage mixture over the warm rice and enjoy!