In Louisiana, Monday was wash day — and red beans and rice was Monday's dinner. It could simmer all day while mama did the laundry. The crockpot is the modern version of that tradition, and honestly, it might be even better.

This Crockpot Red Beans and Rice gives you creamy, smoky, stick-to-your-ribs red beans with zero babysitting. The beans break down into that thick, velvety gravy that only comes from cooking low and slow. Serve it over rice with a little hot sauce and you're eating like a true Louisianian.

The Recipe Card

Ingredients

• 1 lb dried red kidney beans, rinsed and picked over
• 1 lb andouille sausage, sliced into half-rounds
• 1 large onion, diced
• 1 bell pepper, diced
• 3 stalks celery, diced
• 5 cloves garlic, minced
• 6 cups chicken broth (or water)
• 2 bay leaves
• 1 tablespoon Tony's Chachere's Creole Seasoning
• 1 teaspoon dried thyme
• 1 teaspoon smoked paprika
• 1/2 teaspoon cayenne pepper (optional, for heat)
• Cooked white rice, for serving
• Hot sauce and sliced green onions, for the table

Instructions

1. Soak the Beans (Don't Skip This) — Cover the beans with water and soak overnight. Drain and rinse before cooking. This is the secret to creamy beans that cook evenly. If you're in a hurry, do a quick soak: boil the beans for 2 minutes, cover, let sit for 1 hour, then drain.
2. Load the Crockpot — Add the soaked beans, andouille, onion, bell pepper, celery, and garlic to the crockpot. Pour in the chicken broth. Add the bay leaves, Tony's, thyme, smoked paprika, and cayenne. Stir it all together.
3. Cook Low and Slow — Cover and cook on LOW for 8 to 10 hours, or on HIGH for 5 to 6 hours. The beans should be completely tender and starting to break down.
4. Make It Creamy — Pull out the bay leaves. Take about a cup of the beans, mash them with a fork or potato masher, and stir them back in. This is what gives you that thick, creamy texture. Let it cook uncovered for another 20 to 30 minutes to thicken up.
5. Serve It Right — Spoon the red beans over hot white rice. Pass the hot sauce and green onions at the table. Some folks like a little cornbread on the side — I won't argue with that.

This is Monday dinner the way it was meant to be — except now the crockpot does the work while you do everything else.

Do you have your own tips for making these Crockpot Red Beans and Rice even better? Share your own tips in the comments below — we love hearing what works in your kitchen, and your tip might be just what another family needs for their Monday dinner!