Crescent City Red Beans & Rice (Crock-Pot)

Total Time
6hrs 25mins
Prep 25 mins
Cook 6 hrs

I grew up working in our family restaurants around New Orleans, which is known as "The Big Easy" or "The Crescent City" (due to the shape of the Mississippi River which runs through the heart of this southern city). Like most mom & pop places, we always served Red Beans & Rice on Monday. Always! I've changed the restaurant version a bit to reflect the fact that I use my Crockpot now. I hope you enjoy these yummy beans as much as I did growing up and as my own family now does. Serve over hot, fluffy white rice and a warm piece buttered and grilled French Bread with a side salad or bowl of coleslaw. Sweet iced tea rounds this awesome southern dish off quite nicely.

Ingredients Nutrition

Directions

  1. These directions are long because I am covering the method quite thoroughly for new-comers. (-;.
  2. SOAK BEANS: On Sunday night (or the night before you want to eat these yummy beans), check beans to be sure there are no stones then place beans in a large bowl and fill almost to the top with water. It's better to have too much water than not enough. The beans will more than double in size overnight. In the morning, I drain beans in a colander and rinse well.
  3. A FEW PERSONAL TRICKS: One of the first things I do in the morning is fill my Crockpot with hot tap water just to bring it up to temperature much faster. This saves on cooking time and electricity. I also fill and boil my electric jug (or kettle) - this is the water I will use to cook my beans.
  4. PLACE IN CROCKPOT: Beans, ham hock, black pepper, chicken stock powder, chopped garlic, garlic salt, bay leaves, and optional Chipotle powder and liquid smoke. Note: Save adding salt until the end of cook time.
  5. COVER WITH HOT WATER: Cover beans with hot water from your jug or kettle just until fully covered. Then add an extra inch of water on top of that. This will give your beans a chance to swell even more during cooking. Cover Crockpot with lid.
  6. QUICKLY: Sauté onions and bell-pepper just until they begin to cook. Add these to the beans and stir.
  7. COOK: If you are going to be gone all day, cook beans on low setting for 6 to 8 hours. If you will be around to stir, etc., I recommend cooking them on high until they are almost fully cooked (about 4 or 5 hours). Then turn them down to low for the last bit of cooking.
  8. ONCE COOKED: When beans are fully cooked, remove bay leaves (if you can find them all) add butter and stir. To thicken beans, add 2 tablespoons corn flour mixed with just enough cold water to dissolve it. Add this to beans and stir for a minute. Beans should thicken a bit in fairly short order. Repeat until you get the desired consistency.
  9. ADD: Add salt by half-teaspoon until you reach the level of your liking. It may not take much for you. Also add a bit more fresh ground pepper.
  10. NOW: Put your rice on to cook. Slice smoked sausage and cook in a medium-hot cast iron skillet until nicely brown and starting to emit those nice juices. Take skillet off heat but leave sausages where they are. Don't cover.
  11. RINSE your rice with hot water. Once drained, place about half a cup of hot fluffy rice in a wide, shallow bowl.
  12. COVER rice with a generous amount of red beans. Top with a good amount of hot smoked sausage slices.
  13. SPRINKLE with hot sauce and/or more Tony's if you want it spicy like I do.
  14. SERVE with hot buttered, grilled slices of French bread, salad or coleslaw, and a big glass of iced tea.
  15. ENJOY!
Most Helpful

5 5

I had to quickly think of something for dinner yesterday because I knew I was having a busy day. This recipe fit the situation great. I did however change things up, and no disrespect to the recipe :( but I just went with what I had on hand. I used some pigs tails that I had in the freezer that need to be used (I'm Portuguese so pigs tails aren't gross to us LOL) For the smoked sausage I used Portuguese Bacon cut into 1/2 in pieces. Also being that I decided to make this the same day, I used 4 cans of red kidney beans (I was having company over so used 4 cans) I up's the chicken broth, but couldn't tell ya by how much cuz I just poured it in. In all this was excellent. I didn't serve it over rice, being Portuguese we love our bread ;) Thank you for the recipe and I will make it again one of these days the way the recipe is written :) Made by member of "Cooks With Dirty Faces" for ZWT5 Zingo

5 5

My family loved this one. I used canned chipotle - one whole pepper and about a tablespoon of the adobo sauce, a ham steak instead of the ham hock and mixed in about 4 cups of rice. This one's a keeper!

5 5

The smell of the andouille sausage while it cooks is reward enough for making this recipe! Add to this the convenience of using your crock pot, and this recipe is a slice of heaven. While chopping the green bell pepper and onion, I almost added celery to complete the Cajun trinity, but I usually don't put celery in my red beans and rice, so didn't with this recipe either. I didn't have a ham hock, but I diced up some ham and threw in half a slice of bacon to season the beans. I used popcorn rice, brought back from New Orleans because I really love the special taste with red beans and rice. I used a little cajun seasoning, but no salt. I felt the salt from the andouille sausage would be enough. I used half the amount of corn flour suggested, as I like my red beans and rice a little soupy...I like the rice to absorb the yummy flavor. I cooked my andouille in a skillet to get rid of the grease, but instead of serving on top of the beans, I added them to the crockpot while the rice cooked so the beans could take on some of the flavor of the sausage. I did add some hot sauce sprinkled over the top when serving. Served this with Zydeco Salad 367912 featuring Central Grocery''s Olive Salad and a nice big piece of crusty french bread. Delish! Made for ZWT5 for the Saucy Senoritas.

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