Crockpot Red Beans and Rice
Crockpot red beans and rice is the ultimate comfort dish found around the world. This red beans and rice crockpot recipe is elevated to the next level with beans, ham, smoked sausage, loads of vegetables and seasonings, topped with rice for an easy meal cooked in the slow cooker that takes you only a few minutes to prep.
Crockpot Red Beans and Rice
Crockpot red beans and rice have always been a family favorite ever since I was a little girl. I remember my mom preparing it in the morning and then sitting down to it for dinner as a family. I loved how comforting this dish was.
To this day I still love this dish for so many more reasons!
- It is easy to prepare in the morning and enjoy together as a family even on busy nights.
- All the ingredients you can easily have on hand to make it. There is no running to the store to grab what you need.
- It makes a big batch that usually allows me to have leftovers for a few days.
This dish is also super adaptable for your family’s preferences as well as tastes.
If you love easy crockpot meals, you will want to try crockpot ham and bean soup as well as slow cooker chicken pot pie.
How to make red beans and rice in the crockpot
- Place all ingredients in the slow cooker and stir to combine.
- Cover and cook on low for 6 to 8 hours or until the beans are tender.
- Remove the bay leaves. Serve over rice.
Tip Tricks and FAQs
- If you would like to make this a vegetarian dish, you can easily omit the smoked sausage and ham.
- Don’t forget to rinse your beans prior to adding them to the recipe. You don’t need to soak them, but you do need to give them a good rinse.
- I love using red beans for this recipe, but you can swap them out for kidney beans if you would like.
- To spice up this dish you can add more cayenne pepper or add hot sauce to your desired temperature.
Storage
Fridge
Store your leftover beans and rice in the fridge in an airtight container for up to 4 days.
Freezer
This recipe makes quite a bit and freezes nicely. To freeze, let the dish cool completely. Once it is cooled, store it in individual freezer-safe containers for up to 3 months.
To thaw, place in the fridge overnight.
How do you thicken beans and rice?
This rice and beans recipe is pretty thick and thickens as it cools. But if you would like it to be a bit thicker you can do so by mixing 2 Tablespoons of cornstarch with 2 Tablespoons of water. Once it is well mixed, you can whisk a little bit at a time it into the crockpot until you have reached the perfect thickness.
What can I serve with red beans and rice?
Red beans and rice in the crockpot is really a complete meal, but if you would like to add some sides to it we love to serve it with:
- Cornbread
- Green salad
- Green beans
Check out these other great crockpot dishes
Crockpot Sweet and Sour Meatballs
Slow cooker Chicken Cacciatore
Crockpot Red Beans and Rice
Crockpot red beans and rice is the ultimate comfort dish found around the world. This red beans and rice recipe is elevated to the next level with beans, ham, smoked sausage, loads of vegetables and seasonings, topped with rice for an easy meal cooked in the slow cooker that takes you only a few minutes to prep.
Ingredients
- 1 pound dried red beans, sorted and rinsed
- 1 (28 oz) can diced tomatoes
- 1 pound ham pieces
- 1 pound smoked sausage, cut in half and sliced (turkey, kielbasa, or andouille)
- 1 cup chopped celery
- 1 cup chopped onion
- 1 cup chopped bell pepper
- 2 bay leaves
- 2 cloves garlic, chopped
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon ground white pepper
- ½ teaspoon ground red (cayenne) pepper
- 8 cups of Water
- 4-6 cups of Rice, cooked
Instructions
- Place all ingredients in the slow cooker and stir to combine.
- Cover and cook on low for 6 to 8 hours or until the beans are tender.
- Remove the bay leaves. Serve over rice..
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 379Total Fat: 19gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 71mgSodium: 1071mgCarbohydrates: 26gFiber: 5gSugar: 4gProtein: 26g
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!
