Slow Cooker Red Beans And Rice Recipe

I’m sharing my Creole red beans and rice recipe made easy in the slow cooker with one surprising pantry ingredient that keeps the dish true to its roots.

I grew up thinking red beans were simple, but this Creole Red Beans And Rice Recipe surprised me. Smoky andouille sausage and bright green bell pepper give it a backbone that makes every spoonful keep changing.

It’s the kind of thing you find under Crockpot Recipes Slow Cooker tags and then you wonder how something so pantry-friendly tastes so layered. I still can’t explain why it pulls people in like that, maybe the smoke, maybe the veggies, maybe something weird I forget to add.

Either way I’m always glad I made extra.

Ingredients

• Red beans give protein and fiber, they swell up and make it creamy.
• Smoky andouille or ham hock adds rich protein and deep savory flavor.
• Onion brings sweetness when cooked and lots of savory depth.
• Green pepper adds fresh crunch and a bright vegetal note.
• Celery gives background flavor and a little salty like bite.
• Garlic packs pungent aroma, boosts savory taste, dont overcook it.
• Olive oil helps saute veg, adds healthy fat and silkiness.
• Low sodium chicken broth gives liquid body and gentle chicken flavor.
• Creole or Cajun seasoning brings heat, earthiness and bold south flavor.
• White rice soaks up sauce, gives soft carbs and cozy comfort.

Ingredient Quantities

• 1 pound dried small red beans
• 1 smoked ham hock or 1 pound andouille sausage
• 1 large onion chopped
• 1 green bell pepper chopped
• 3 celery stalks chopped
• 4 garlic cloves minced
• 2 tablespoons olive oil
• 4 cups low sodium chicken broth
• 2 bay leaves
• 1 teaspoon dried thyme
• 1 to 2 teaspoons Creole or Cajun seasoning
• 1 teaspoon smoked paprika
• 1/2 teaspoon cayenne pepper optional
• 1 tablespoon Worcestershire sauce
• Salt to taste
• Freshly ground black pepper to taste
• 2 tablespoons chopped fresh parsley
• 3 green onions sliced
• 3 cups cooked long grain white rice for serving

How to Make this

1. Sort and rinse the dried red beans, then drain. If you want to soak them, cover with water and soak overnight or do a quick soak (cover with water, bring to a boil 2 minutes, turn off heat and let sit 1 hour) then drain.

2. Heat 2 tablespoons olive oil in a large skillet over medium high. If using andouille, slice it and brown it a few minutes, transfer to a plate. If using a ham hock, brown it a little in the oil for extra flavor, it helps but you can skip if short on time.

3. In the same skillet add the chopped onion, green bell pepper and celery. Sauté until softened, 5 to 7 minutes, then add the minced garlic and cook 30 to 60 seconds more.

4. Put the drained beans in the slow cooker, add the sautéed vegetables and the sausage or ham hock. Pour in 4 cups low sodium chicken broth, add 2 bay leaves, 1 teaspoon dried thyme, 1 to 2 teaspoons Creole or Cajun seasoning, 1 teaspoon smoked paprika, 1/2 teaspoon cayenne if using, 1 tablespoon Worcestershire sauce and a few grinds of black pepper. Don’t over salt now if you used a ham hock, it can be salty.

5. Cover and cook on LOW 7 to 8 hours or on HIGH 4 to 5 hours, until the beans are tender. If you soaked the beans first check earlier, they’ll be done sooner.

6. When the beans are tender remove the ham hock, shred any meat off the bone and stir the meat back into the pot, discard the bone and skin. If you used andouille just stir the browned slices back in.

7. Mash a cup or so of the beans against the side of the slow cooker with a potato masher or the back of a spoon to thicken the pot liquor, then stir well. Simmer another 15 to 30 minutes on HIGH to meld flavors if you have time.

8. Taste and adjust seasoning with salt and more Creole seasoning or black pepper as needed. Remember ham hock adds salt, so adjust carefully.

9. Stir in 2 tablespoons chopped fresh parsley and most of the sliced green onions, reserve a little for garnish. Serve the red beans ladled over 3 cups cooked long grain white rice per recipe, top with remaining green onions and extra parsley.

Equipment Needed

1. Slow cooker (4 to 6 quart Crock-Pot), you’ll need this to cook the beans low and slow
2. Large skillet, cast iron or stainless, for browning sausage and softening the veg
3. Colander or fine mesh strainer to sort and rinse the dried beans
4. Cutting board and chef’s knife for chopping onion, bell pepper, celery and slicing sausage
5. Measuring cups and measuring spoons for broth, spices and Worcestershire sauce
6. Wooden spoon or heatproof spatula for sautéing and stirring in the slow cooker
7. Potato masher or sturdy spoon to mash a cup of beans and thicken the pot liquor
8. Ladle for serving the beans over rice, plus a serving spoon if you like
9. Medium saucepan or rice cooker to make the 3 cups of long grain white rice

FAQ

Slow Cooker Red Beans And Rice Recipe Substitutions and Variations

• Smoked ham hock or andouille sausage: smoked turkey leg, kielbasa or smoked sausage, thick-cut bacon plus 1 tsp smoked paprika or liquid smoke, or for a vegetarian option use smoked tofu or tempeh
• 1 pound dried small red beans: about 4 (15 oz) cans drained and rinsed for a quick shortcut, or swap with kidney beans or pinto beans if that’s what you have
• 4 cups low sodium chicken broth: vegetable broth, bone broth, or 4 cups water plus 2-3 tsp chicken bouillon (adjust salt after tasting)
• 3 cups cooked long grain white rice: cooked brown rice (will need longer to prepare), jasmine rice for a fragrant finish, or cauliflower rice for a low carb version (stir in at the end)

Pro Tips

1) Soak when you can, it really helps. Soaked beans cook more evenly and cause less gas, so theyll be done sooner and hold their shape better. If you did a quick soak, check them earlier so you dont overcook.

2) Brown the sausage or ham hock well and reserve some pieces for garnish. That browning gives real depth, the rendered fat flavors the veggies, and the crispy slices on top add texture and personality to each bowl.

3) Control the texture by mashing and blending carefully. Mash about a cup of beans into the pot for natural thickening, or pulse a few times with an immersion blender for a creamier result, but dont overdo it or the whole pot will turn gluey.

4) Layer and balance your seasoning at the end. Because smoked meats can be salty, wait to salt until after you shred the hock or add the sausage back. Right before serving add a splash of vinegar or hot sauce to brighten the flavors, and taste again.

5) Do it ahead, cool fast, and save the extras. Red beans taste even better the next day so make them ahead, chill within two hours and refrigerate or freeze in meal-sized portions. If your tap water is very hard, a pinch of baking soda while cooking will soften the beans faster but use sparingly, it can flatten the flavor.