Red Beans and Rice (a crockpot recipe)
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Slow-cooked to perfection, this Red Beans and Rice recipe is smoky, hearty, and full of warm flavors. Perfect for Winter and Fall!
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!
Step-by-step photos and instructions are below. Jump to the recipe card if you wish!
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.
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!
Step-by-step photos and tips and tricks are below. Jump to the full recipe card instead
Frequently Asked Questions
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!
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
Note: This highlights some ingredients. Full list is in the recipe card.
- Dry red kidney beans. No soaking needed, which keeps this super simple. They cook low and slow until tender.
- Onion and celery. Build that classic flavor base and add depth as they cook down.
- Smoked pork chops. Add a rich, smoky flavor. You can swap with smoked ham steaks or diced ham if that’s what you have.
- Smoked sausage. Brings extra smoky, savory flavor and makes the dish more hearty.
- Creole seasoning. Adds bold, classic flavor. Cajun seasoning works just as well!
- Seasonings. Salt, cayenne, thyme, bay leaves, and garlic build layers of flavor. Adjust cayenne to control the heat.
- Cooked rice. Served underneath to soak up all that rich, flavorful sauce.
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How to make this recipe
This is a step-by-step photo guide. Full ingredients and instructions are in the printable recipe card below.
JumpPut 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.
Now is a good time to cook the rice – grab my easy guide for How to Cook Rice!
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.
More recipes to love
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!
- ALL SLOW COOKER/CROCKPOT RECIPES
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Slow Cooker Red Beans and Rice
Equipment
Ingredients
- 1 pound dried red beans rinsed and sorted
- 1 large diced onion
- 4 ribs chopped celery
- 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 minced garlic
- 4 cups cooked rice
Instructions
- 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 4 cups 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.
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Nutrition
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.
Did you make this recipe?
Make sure to follow @kyleecooks on Instagram for more and tag me #kyleecooks so I can see!Update: This was originally posted in November of 2014, and has been updated to improve photos and reader experience.
About Kylee Ayotte
I am a born and raised New Zealander (a Kiwi), now living in Phoenix, Arizona. I’m happily married to the love of my life – a hot American boy I met while traveling the world. I’m a mama to 2 awesome little boys and love red things, rugby, cheesecake, and bacon. Mmmmm. Bacon. Meet Kylee
I made this today as written except with a 1/2 tsp of cayenne and it was delicious. I chopped the celery fine so it dissolved in the liquid by the time cooking time finished. I just used a large ham steak for the meat and the flavor was on point even without the sausage in the mix. Instead I grilled some in the side and had it that way. Altogether a delicious meal that really was a cinch to make with a WHOLE LOT of flavor.