Slow Cooker Red Beans and Rice

Slow cooked to perfection, this Red Beans and Rice recipe is smoky, hearty, and full of warm flavors. Perfect for Winter and Fall!

Course Main Dish

Cuisine American

Prep Time 10

Cook Time 8

Total Time 8 10

Servings

Calories 585kcal

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

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.

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.