Red Beans and Rice (Crock Pot)
photo by Candy C
- Ready In:
- 1hr 5mins
- 1 lb dried red beans
- 1 medium onion, chopped
- 1 small green pepper, chopped
- 2 celery ribs, chopped
- 3 garlic cloves, minced
- 2 (14 1/2 ounce) cans beef broth
- 2 cups water
- 1 lb smoked ham or 1 lb smoked turkey ham, cut into 1-inch pieces
- 1 teaspoon salt
- 1⁄2 teaspoon hot pepper sauce
- 3 -4 cups cooked rice
- Soak beans in water to cover overnight, drain, and rinse OR in a large pot, cover beans with 3 times their volume of water and bring to a boil. Boil for 10 minutes. Remove from heat, cover, and let stand for 1 hour. Discard water.
- Combine all ingredients except rice in crock. Cover and cook on low for 10 to 12 hours or on high for 5 to 6 hours.
- serve over hot cooked rice.
Questions & Replies
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I have made this several times and love having a reliable red bean recipe for the crock pot! I soak the beans overnight to assure they're tender. I use 1 quart of organic beef stock, 1 cup water, and 3-4 Bay leaves. I also, like Katmenew, mash some of the beans to thicken the broth. Made it last night with an apple smoked ham hock and hot smoked sausage - fantastic! I always add a variety of heat - black and cayenne pepper, Cajun garlic pepper sauce, jalapeno sauce, and Jamaican hot sauce. My husband is from New Orleans so we know good red beans and rice - these are them.
Just a note: to cut the broth down lightly mash some of the beans. Also the flavor in the red beans comes mainly from your sausage - if you want good flavor, make sure you have some good Cajun sausage (just b/c it's cajun doesn't mean it's hot)! You can even add a little more to the pot if you want (in Acadiana we call that "Lagniappe".) If you can't find Cajun sausage - get some Andouille, it is carried in most well stocked grocery stores now. P.S. this freezes extremely well, make alot & freeze it for quick suppers!
This was everything you want in a recipe: inexpensive, substantial, and it made a TON of food! I would venture to say this might even feed 8, and we are big eaters! I used vegetable broth, turkey smoked sausage, and brown rice to "health" things up a bit. Since turkey smoked sausage doesn't hold its flavor well in a slow cooker I added it about 1/2 hour before serving. I also stirred in the rice before serving, and I agree with other reviewers that a bit more rice would be good. As it stands the recipe comes out a bit brothy, though IMHO that's just a good excuse to make cornbread :). Thanks for posting--I will definitely make it again! Made for P A R T Y 2009.
I have tried this recipe twice. The beans have were still hard after 10 hours and it was too broth-y. The second time I put it on the stovetop to reduce the broth. It seems to lack flavor even though I used ham and Earl Campbell links. Just not what I was looking for in a red bean and rice recipe. Hoping it was something I did wrong the first time but it doesn't appear that way.
The flavor was wonderful. I made a few changes based on personal preference or because I was out of something. I added a ham bone and 2 links of cajun sausage cut down the middle. (I browned the sausage in a pan first). I did not add salt because of the other additions. I used vegetable broth instead of beef broth. I added hot sauce only at the table, rather than to the pot. Lastly, I did not boil the beans first, but they were plenty soft after cooking on low for 10 hours. We also would need more rice than this. I will make more to eat with the leftovers--which I cannot wait to eat! YUM!