Red beans and rice can’t get any easier than cooking them in your crock pot. This Crockpot red beans and rice recipe takes about 15 minutes to prep and then cooks all day while you are busy. The end result is a super flavorful bowl of rice and beans when you are ready to sit down with the family at the end of the day.

Crockpot Red Beans and Rice

Rice and beans usually get a bad rap. When people hear this, you can see their noses start to turn up a bit, but we all know what they are missing especially when it comes to this crock pot red beans and rice recipe.

It is so easy to make, prep is a breeze, and it provides you with a budget friendly weeknight meal that is flavorful and hearty! There is nothing boring when it comes to these red beans and rice. Don’t believe me? Try it for yourself and be amazed at how good it is!

Be sure also to try our crock pot Olive Garden Chicken pasta and our Crock Pot Chicken Teriyaki.

Do you have to soak your beans overnight with this recipe?

No, you do not need to soak your beans overnight. You will want to give them a good rinse prior to adding them to the recipe.

You will find that if you soak your beans overnight or even for a few hours, your beans will cook faster.

Ingredients:

1 pound dried red beans, sorted and rinsed

1 (28 ounce) can of diced tomatoes

1 pound ham pieces, cubed

1 cup chopped celery

1 cup chopped onion

1 cup chopped green bell pepper

2 bay leaves

2 cloves garlic, minced

1 teaspoon dried thyme

1 teaspoon dried oregano

1 teaspoon ground white pepper

1/4 to 1/2 teaspoon ground red cayenne pepper

8 cups water

1 pound smoked or andouille sausage, cut in half and sliced

4 to 6 cups of cooked rice

How to Make Crock Pot Red Beans and Rice

Place all of the ingredients EXCEPT the rice into the slow cooker.

Stir the ingredients to combine.
Cover the slow cooker and cook on low for 6 to 8 hours or until the beans are tender.

Remove the bay leaves.
Serve the beans over rice.

Tips Tricks and FAQs

When making this you do not have to soak your beans overnight although it is recommended. It shortens the cooking time that is required when you soak them.
Be sure to drain and rinse your beans prior to cooking red beans and rice.
Feel free to use kidney beans or small red beans. Kidney beans will take longer to cook.
Be sure that your kidney beans are cooked all the way through. Red kidney bean poisoning is a thing that can occur if you eat undercooked kidney beans.
Serve your red beans over your favorite rice, whether it is white or brown rice.

Storage

You will want to store your rice and beans separately in the fridge. Store your red beans in an airtight container for up to 4 days.

Freezer

You can freeze your red beans for up to 3 months. Let your red beans completely cool, and then add them to individual sized containers. When you are ready to enjoy, thaw in the fridge overnight.

When you are ready to enjoy, warm them up on the stove or in the microwave to your desired temperature.

Crockpot Red Beans and Rice

Name: Crockpot Red Beans and Rice
Prep time: 15 min
Total time: 15 min
Ingredients: 1 pound dried red beans, sorted and rinsed; 1 (28 ounce) can diced tomatoes; 1 pound ham pieces, cubed; 1 cup chopped celery; 1 cup chopped onion; 1 cup chopped green bell pepper; 2 bay leaves; 2 cloves garlic, minced; 1 teaspoon dried thyme; 1 teaspoon dried oregano; 1 teaspoon ground white pepper; 1/4 to 1/2 teaspoon ground red cayenne pepper; 8 cups water; 1 pound smoked or andouille sausage, cut in half and sliced; 4 to 6 cups cooked rice

Prep Time: 15 minutes

Total Time: 15 minutes

Ingredients

1 pound dried red beans, sorted and rinsed
1 (28 ounce) can diced tomatoes
1 pound ham pieces, cubed
1 cup chopped celery
1 cup chopped onion
1 cup chopped green bell pepper
2 bay leaves
2 cloves garlic, minced
1 teaspoon dried thyme
1 teaspoon dried oregano
1 teaspoon ground white pepper
1/4 to 1/2 teaspoon ground red cayenne pepper
8 cups water
1 pound smoked or andouille sausage, cut in half and sliced
4 to 6 cups cooked rice

Instructions

Place all of the ingredients EXCEPT the rice into the slow cooker.
Stir the ingredients to combine.
Cover the slow cooker and cook on low for 6 to 8 hours or until the beans are tender.
Remove the bay leaves.
Serve the beans over rice.

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 970Total Fat: 21gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 71mgSodium: 1083mgCarbohydrates: 154gFiber: 7gSugar: 5gProtein: 38g

Crockpot Red Beans and Rice