Slow-cooked to perfection, this Red Beans and Rice recipe is smoky, hearty, and full of warm flavors. Perfect for Winter and Fall!
I know it’s Friday, and typically red beans and rice are a Monday kind of deal, but I figured if you had the recipe ahead of time – you can shop this weekend and be all set for Monday! You’re so welcome.
If you haven’t figured it out yet, I love the set-and-forget style of cooking that crockpot recipes allow. My 15 Bean Soup is another family favorite!
There are a lot of recipes I’m sure I’d love, but the cooking times are actually too SHORT.
I love this because it’s less than 15 minutes prep, so I can make this at breakfast time, and just let it go all day. Red beans and rice has roots in Louisiana Creole cuisine, and is traditionally made on a Monday using leftovers from Sunday dinner!
Want more winter warmers? How about my Crockpot Chili or my Chicken Divan?
TIP: Use the crockpot on the weekends, or overnight if you are not going to be home in time to turn it off!
This recipe uses dried beans that are not pre-soaked or pre-cooked. No hours or overnight soaking of beans! That’s right. DUMP AND RUN. YESSSS!!!! The smell of this smoky, warm stew through the house was definitely a bonus.
I mash mine a little at the end, so they get a lovely creamy texture, but if you like yours to be a little more bean-like in looks, then, by all means, skip that part.
I hope you enjoy this recipe!
Frequently Asked Questions
Why do we eat red beans and rice on a Monday?
Well, this is a good one…. in earlier times, Mondays used to be “wash day”. So, people would cook a pot red beans all day while they worked, since there was not a lot of hands-on attention involved. Which still makes sense today – but we use a slow cooker instead!
How do you thicken red beans and rice?
Mashing some of the beans towards the end of cooking will do that. You can also remove some of the liquid and mix with a little cornstarch. Return that back to the pot and cook on high heat for 15 minutes.
Key Recipe Ingredients
The full list of ingredients and amounts is found in the printable recipe card below.
- Dry Red Kidney Beans. No need to soak!
- Onion & Celery
- Smoked Pork Chops. You can use smoked ham steaks, or just diced ham if you prefer
- Smoked Sausage
- Creole Seasoning. Can sub Cajun Seasoning
- Salt, Cayenne, Thyme, Bay Leaves, Garlic
- Cooked Rice. For serving.
How to make this recipe
Scroll for Recipe
This next part is only a photo tutorial of the recipe steps. The full list of ingredients, quantities and instructions can be found in the printable recipe card below.
Put all ingredients (except rice) in your crockpot.
Add (about) 6 cups of water or chicken stock. You’ll enough to cover contents with about half an inch of water.
Stir well, cover, and cook on high 8 hours or low 10 hours.
About an hour before serving, use a potato masher to mash some of the beans, stir, and cook an hour longer.
Before serving, taste beans and add extra seasoning to taste.
Remove bay leaves, and serve beans in bowls over the cooked rice.
Garnish with green onions if you want!
Devour.
Kylee’s Notes
What to do with leftovers
Store in a covered container in the refrigerator for up to 4 days. Reheat until it is piping hot!
Substitutions/Additions
Use ham steaks, or smoked ham in place of the smoked pork chops.
Any brand of sausage will work well.
Freezing instructions
This recipe can be frozen after cooking. Cool completely, then place in a freezer safe container. Freeze for 3-4 months.
Want more crockpot recipes?
- Crockpot Cowboy Casserole – Quick to prep, this is a real family pleaser!
- Vegetarian Chili – perfect for cool weather, packed with peppers, onions, beans, tomatoes, and sweet potatoes.
- 15 Bean Soup – packed with flavor and goodness – this meal is a great one to set and forget!
- Cheesy Chicken Tater Tot Casserole – A family-friendly easy prep and clean up meal that you can set and forget. This yummy tater tot casserole recipe has allll the good stuff – you can’t go wrong!
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Slow Cooker Red Beans and Rice
Recommended Equipment
Ingredients
- 1 pound dried red beans (rinsed and sorted)
- 1 large onion (diced)
- 4 ribs celery (chopped)
- 7 ounces smoked boneless pork chops (diced into ½-inch cubes (smoked ham steaks would work too))
- 12 ounces smoked sausage (cut in half lengthwise and sliced into ½” thick slices)
- 1 teaspoon kosher salt (plus more to taste)
- 1 teaspoon cayenne pepper
- 1 teaspoon dried thyme
- 2 teaspoons creole seasoning ( )
- 2 bay leaves
- 6 cloves garlic (minced or crushed)
- 4 cups cooked rice
Directions
- Put all ingredients (except rice) in your crockpot. Add (about) 6 cups of water, enough to cover contents with about half an inch of water.
- Stir well, cover, and cook on high 8 hours or low 10 hours.
- About an hour before serving, use a potato masher to mash some of the beans, stir, and cook an hour longer.
- Before serving, taste beans and add extra seasoning to taste.
- Remove bay leaves, and serve beans in bowls over the cooked rice.
Notes
- How do you thicken red beans and rice? Mashing some of the beans towards the end of cooking will do that. You can also remove some of the liquid and mix with a little cornstarch. Return that back to the pot and cook on high heat for 15 minutes.
- What to serve with red beans and rice? Go with some collard greens, (try this one from The Seasoned Mom) or cornbread!
- Use ham steaks, or smoked ham in place of the smoked pork chops.
- Any brand of sausage will work well.
Nutrition Facts
Disclaimer
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
Update: This was originally posted in November of 2014, and has been updated to improve photos and reader experience.
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