Crockpot Red Beans and Rice
If you’re looking for a comforting and flavorful dish that’s easy to make, look no further than this crockpot red beans and rice recipe. Perfect for busy weeknights or lazy weekends, this dish brings the authentic taste of New Orleans straight to your kitchen with minimal effort. Simply throw the ingredients into your slow cooker in the morning, and by dinner time, you’ll have a hearty and satisfying meal ready to enjoy.
Crockpot Red Beans and Rice
One of the best things about this crockpot red beans and rice recipe is its versatility. Whether you’re cooking for a family dinner or meal prepping for the week, this dish is sure to please everyone. The combination of smoky sausage, tender red beans, and a medley of vegetables creates a rich, savory flavor that’s hard to resist. Plus, it’s a great way to use up any leftover ham you might have in your fridge.
Not only is this recipe delicious but it’s also packed with protein and fiber, making it a nutritious option for any meal. The slow cooking process allows all the flavors to meld together beautifully, resulting in a dish that’s both wholesome and incredibly tasty. Serve it over a bed of fluffy rice, and you’ve got a complete meal that’s sure to become a family favorite.
What You Will Love About This Recipe
People will fall in love with this crockpot red beans and rice recipe for several reasons. Firstly, its simplicity and convenience make it a perfect choice for busy individuals and families. With minimal prep work and the slow cooker doing all the hard work, you can set it and forget it, coming back to a delicious, ready-to-eat meal.
The robust flavors are another highlight. The combination of smoky sausage, tender ham, and perfectly seasoned red beans creates a rich and satisfying taste experience. The blend of herbs and spices adds depth and complexity, while the slow cooking process ensures that all the flavors meld together beautifully.
Finally, this recipe is incredibly versatile and customizable. Whether you prefer it with andouille sausage or a milder smoked sausage, you can easily adapt it to suit your taste. Plus, it’s a great way to incorporate more beans into your diet, providing a healthy dose of protein and fiber. Whether you’re serving it for a casual family dinner or a gathering with friends, this dish is sure to impress and satisfy.
What If I Do Not Have a Crockpot?
No crockpot? No problem! You can still enjoy delicious red beans and rice by cooking them on the stovetop or using an Instant Pot. Here are alternative methods to make this flavorful dish without a crockpot:
Stovetop Method
- Prep the Ingredients: Sort and rinse the beans, and chop all the vegetables and ham.
- Sauté the Vegetables and Ham: In a large pot or Dutch oven, sauté the chopped celery, onion, green bell pepper, and cubed ham in a little oil over medium heat until the vegetables are softened.
- Combine Ingredients: Add the beans, diced tomatoes, bay leaves, minced garlic, dried thyme, dried oregano, ground white pepper, ground cayenne pepper, and water to the pot. Stir to combine.
- Simmer: Bring the mixture to a boil, then reduce the heat to low and let it simmer, covered, for about 1.5 to 2 hours, or until the beans are tender. Stir occasionally and add more water if needed.
- Add Sausage: About 30 minutes before the beans are done, add the sliced smoked or andouille sausage to the pot.
- Serve: Remove the bay leaves and serve the beans over cooked rice.
Instant Pot Method
- Prep the Ingredients: Sort and rinse the beans, and chop all the vegetables and ham.
- Sauté the Vegetables and Ham: Use the sauté function on your Instant Pot to cook the chopped celery, onion, green bell pepper, and cubed ham until the vegetables are softened.
- Combine Ingredients: Add the beans, diced tomatoes, bay leaves, minced garlic, dried thyme, dried oregano, ground white pepper, ground cayenne pepper, sausage, and water to the Instant Pot. Stir to combine.
- Pressure Cook: Seal the Instant Pot lid and set it to high pressure for 45 minutes. Once the cooking time is up, allow the pressure to release naturally for about 15 minutes, then manually release any remaining pressure.
- Serve: Remove the bay leaves and serve the beans over cooked rice.
Both methods will give you a delicious and hearty red beans and rice dish that rivals the slow-cooked version. Enjoy the robust flavors and comforting textures, no matter which cooking method you choose!
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
- Soak Beans: Soak beans overnight to reduce cooking time and enhance digestibility.
- Flavor Boost: Add a ham hock, smoked turkey necks, or extra sausage for deeper flavor.
- Vegetarian Option: Omit the ham and sausage; use vegetable broth for added flavor.
- Spice Level: Adjust cayenne pepper to control the heat level.
- Stir Occasionally: Give the beans a stir halfway through cooking to ensure even cooking.
- Consistency: If beans are too soupy, mash some against the side of the pot to thicken.
- Leftovers: Freeze leftovers in individual portions for easy future meals.
- Serving: Serve over hot, cooked rice and garnish with green onions or parsley for added flavor and color.
Storing Leftovers for Later Enjoyment
- Cool Completely: Allow the red beans and rice to cool completely before storing.
- Refrigeration: Transfer leftovers to an airtight container and store them in the refrigerator for up to 3-4 days.
- Freezing: For longer storage, portion leftovers into freezer-safe containers or resealable bags. Label with the date and freeze for up to 3 months.
- Thawing: Thaw frozen leftovers overnight in the refrigerator or reheat directly from frozen on the stovetop or microwave.
- Reheating: Reheat individual servings in the microwave or warm larger portions on the stovetop over medium heat, stirring occasionally until heated through.
- Enjoy Fresh: Enjoy your flavorful leftovers whenever you’re craving a comforting meal, whether for lunch, dinner, or a quick snack!
FAQs
Crockpot Red Beans and Rice
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.
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:
8Serving Size:
1Amount Per Serving: Calories: 970Total Fat: 21gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 71mgSodium: 1083mgCarbohydrates: 154gFiber: 7gSugar: 5gProtein: 38g
I’m Melissa, the imaginative force behind Sparkles to Sprinkles, where creativity comes to life, and sprinkles of joy are scattered generously. Melissa is a proud Jersey girl who found love with a New York boy. As a mom to four wonderful boys and a few fur babies, her journey into the world of blogging began after making the life-changing decision to stay home and raise her children. Previously a dedicated workaholic, Melissa’s blog became her creative outlet and passion project. Inspired by her mother-in-law, a masterful cook renowned for her delicious home-cooked meals and legendary holiday feasts (think mouthwatering sausage stuffing), Melissa honed her culinary skills through a combination of family recipes and countless cooking classes. She often attended these classes with her son Michael, who shared her enthusiasm for cooking from a young age. Melissa’s love for learning extends beyond familiar cuisines, as she enjoys exploring international recipes in hands-on cooking classes. Her blog features a diverse array of recipes, showcasing her expertise with various kitchen appliances such as the Instant Pot, air fryer, Slow Cooker, Ninja Foodi, Instant Vortex Plus, and more. Join Melissa on her culinary adventures as she shares tried-and-true family favorites alongside exciting new discoveries!