New Orleans Red Beans and Rice in the Crockpot
This New Orleans red beans and rice crockpot version simmers dried beans with smoked sausage and the holy trinity until the pot turns creamy and thick. The slow cooker gives the beans the long, gentle cook they need, so you get that Monday-pot flavor with almost no stirring.
8
servings20
minutes10
hoursDried red beans cook low and slow with smoked sausage, onion, celery, and bell pepper. The beans break down a little and make their own creamy gravy.
Ingredients
1 lb dried red kidney beans, rinsed and sorted
1 lb smoked andouille sausage, sliced into coins
1 smoked ham hock
1 large yellow onion, diced
1 green bell pepper, diced
3 celery stalks, diced
5 garlic cloves, minced
6 cups low-sodium chicken broth
2 bay leaves
1 tablespoon Cajun seasoning
1 teaspoon dried thyme
1 teaspoon smoked paprika
1/2 teaspoon black pepper
4 green onions, sliced
Cooked long-grain white rice, for serving
Hot sauce, for the table
Directions
- Rinse the beans and pick out any stones or shriveled ones. Soak them overnight in plenty of water if you have time, then drain.
- Because red kidney beans carry a natural toxin, boil them in a pot of fresh water for 10 minutes before they go in the slow cooker. Drain them well after the boil.
- Brown the sliced sausage in a skillet over medium-high heat for 4 to 5 minutes until the edges darken. This step adds flavor but you can skip it on a rushed morning.
- Add the onion, bell pepper, celery, and garlic to the bottom of a 6-quart slow cooker. Put the drained beans on top.
- Tuck the ham hock and bay leaves into the beans. Scatter the sausage over the top.
- Sprinkle in the Cajun seasoning, thyme, smoked paprika, and black pepper. Pour in the broth, which should cover everything by about an inch.
- Cover and cook on LOW for 9 to 10 hours or on HIGH for 5 to 6 hours. The beans should be completely tender with no chalky center.
- Lift out the ham hock and bay leaves. Pull the meat off the bone, chop it, and stir it back into the pot.
- Mash about a cup of beans against the side of the crock with a spoon. Stir and let the pot sit uncovered for 15 minutes so the gravy tightens.
- Taste and add salt only now, since the sausage and ham are salty. Serve over rice with green onions and hot sauce.
Notes
- Soaked beans cook faster, so check them an hour early. Swap smoked turkey sausage for andouille if you want it milder. The pot keeps in the fridge for 5 days and tastes better on day two. Freeze it in portions and reheat with a splash of broth, because the beans soak up liquid as they sit.
Why this red beans and rice works in a slow cooker
Red beans and rice was traditionally the Monday dish, started in the morning while the laundry got done and left to bubble all day. A slow cooker copies that rhythm exactly. The steady low heat softens the beans all the way through without scorching the bottom, which is the usual trouble on a stovetop.
The ham hock and sausage release smoke and fat into the broth over many hours. Some of the beans collapse and thicken the liquid into a creamy gravy, so you never need flour or cornstarch. A pan simply cannot hold that gentle simmer for ten hours unattended.
Another thing the slow cooker gets right is timing. Dried beans vary a lot from bag to bag, and a long window at low heat forgives that. If a batch is a little old, it simply takes another hour, and nothing burns while you wait. That makes this a good dish for a busy day when you cannot be home to check a pot.
What to buy for the pot
Dried red kidney beans: Buy a fresh bag from a store that sells a lot of beans. Old beans stay firm no matter how long they cook. Small red beans also work and cook a little faster.
Andouille sausage: Look for a coarse, smoky link with a bit of heat. Smoked kielbasa works if you cannot find it. The sausage should be fully cooked so it only needs to warm through.
Ham hock: This is what gives the pot a deep, rich body. A meaty one with some skin gives the best gravy. Smoked turkey wings are a leaner stand-in.
The trinity: Onion, celery, and green bell pepper are the base of nearly every Louisiana pot. Dice them fairly small so they melt into the beans.
Cajun seasoning: Check the label for salt. Some blends are mostly salt, and with sausage and ham already in the pot you want to add salt last.
Tips for creamy beans every time
Boil before you slow cook: Kidney beans must be boiled hard for 10 minutes first. Raw or undercooked red kidney beans can make you sick, and a slow cooker alone may not get hot enough to neutralize the toxin.
Mash some beans near the end: Press a cup of cooked beans against the crock wall and stir them back in. This is the fastest way to get that thick, creamy texture.
Hold the salt and acid: Salt, hot sauce, and vinegar added early can keep bean skins tough. This is the most common mistake with this dish, so season at the end and taste first.
Use the right amount of liquid: The broth should sit about an inch above the beans at the start. Too little and the top layer stays hard, too much and the gravy never thickens. If it looks thin at the end, leave the lid off for the last half hour on HIGH and let it reduce.
Swaps and variations
For a lighter pot, use smoked turkey sausage and skip the ham hock, adding an extra teaspoon of smoked paprika for flavor. For a vegetarian version, leave out the meat and use vegetable broth with a splash of liquid smoke.
Do not swap in canned beans for the dried ones in this recipe. They turn to mush after ten hours and the pot loses its creamy body and its texture.
Serving it the New Orleans way
Ladle the beans over a scoop of hot white rice and top with green onions. Cornbread and a simple vinegar-dressed cabbage slaw round out the table, and hot sauce goes on the side for anyone who wants more heat.
Leftovers, freezing and reheating
Cool the pot within two hours and store the beans in the fridge for up to 5 days, kept separate from the rice. The flavor deepens overnight, so day-two beans are often the best.
Freeze portions in flat bags for up to 3 months. Thaw in the fridge and reheat on the stove or in the microwave with a splash of broth, stirring often, since the beans will have thickened.
New Orleans Red Beans and Rice in the Crockpot at a glance
- Prep time: 20 minutes
- Cooking time: 10 hours
- Servings: 8 servings
- Ingredients: 16, led by dried red kidney beans, smoked andouille sausage, smoked ham hock, yellow onion
Tips for New Orleans Red Beans and Rice in the Crockpot
Soaked beans cook faster, so check them an hour early. Swap smoked turkey sausage for andouille if you want it milder. The pot keeps in the fridge for 5 days and tastes better on day two. Freeze it in portions and reheat with a splash of broth, because the beans soak up liquid as they sit.
New Orleans Red Beans and Rice in the Crockpot FAQ
How long does New Orleans Red Beans and Rice in the Crockpot take?
New Orleans Red Beans and Rice in the Crockpot takes 10 hours of cooking after 20 minutes of prep.
How many people does New Orleans Red Beans and Rice in the Crockpot serve?
This recipe makes 8 servings.
What do I need to make New Orleans Red Beans and Rice in the Crockpot?
16 ingredients, led by dried red kidney beans, smoked andouille sausage, smoked ham hock, yellow onion. Amounts are in the recipe card above.
