Slow Cooker Red Beans and Rice

This slow cooker red beans and rice recipe brings you creamy, New Orleans style beans the easy way!

Slow Cooker Red Beans and Rice #slowcooker #crockpot #cajun

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I grew up eating two different kinds of red beans and rice. My mom made her own slow cooker version with canned large red kidney beans and tomatoes, which had whole beans and a thin broth. At Southern restaurants and the good ol’ Mississippi State cafeteria (loved that place), I had the thick, creamy version with mostly mashed beans. Both versions were delicious, but I only knew how to make my mom’s kind until I tried Emeril’s recipe for New Orleans Red Beans and Rice. That recipe is spot on for the cafeteria-style dish I remember, but I wondered if I could make creamy red beans in the slow cooker.

Slow Cooker Red Beans and Rice #slowcooker #crockpot #cajun

As it turns out, you can cook dry beans in the slow cooker without even soaking them, which you can read all about at The Kitchn. In an effort to make this recipe as simple as possible, I decided to go for it without soaking the beans, which actually worked!

Slow Cooker Red Beans and Rice #slowcooker #crockpot #cajun

I opted to use small red beans, and as wrong as it seemed, I poured the unsoaked guys right into the slow cooker with all the other ingredients. The Kitchn said unsoaked beans would be ready in 5-6 hours on low, but when I checked mine after three hours, they still had a ways to go. I turned the heat up to high for three more hours, and next time I’ll go with eight hours on high or ten hours on low, as is written here. I think the shorter cooking time might be good if you want your beans to be just tender, but I was looking for soft, mashable beans for these slow cooker red beans and rice.

Once the beans were soft, I got busy with my potato masher, mashing about half or more. Yes, you will mash some of the sausage while you’re at it, but that’s OK. Let it cook another hour or two, and you will have creamy, wonderful red beans to ladle over your rice!

Slow Cooker Red Beans and Rice #slowcooker #crockpot #cajun

Did my kids like this? Will you like the recipe more if I say yes? Then “YES!” Except they actually didn’t because they don’t eat mashed, soupy foods, but I have hope that they will come around as they get older. (Until then, I can make them as spicy as I like!) I hope your whole family enjoys this slow cooker red beans and rice recipe!  

Slow Cooker Red Beans and Rice
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These creamy New Orleans style red beans and rice are almost effortless thanks to your crockpot!
Author: Andi Gleeson
Slow Cooker Red Beans and Rice #slowcooker #crockpot #cajun
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Slow Cooker Red Beans and Rice
Print Recipe
These creamy New Orleans style red beans and rice are almost effortless thanks to your crockpot!
Author: Andi Gleeson
Slow Cooker Red Beans and Rice #slowcooker #crockpot #cajun
Like this recipe? Click the stars to rate it!
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 5
Rating: 5
You:
Rate this recipe!
Servings Prep Time
6 5 minutes
Cook Time
480 minutes
Servings Prep Time
6 5 minutes
Cook Time
480 minutes
Servings Prep Time
6 5 minutes
Cook Time
480 minutes
Servings Prep Time
6 5 minutes
Cook Time
480 minutes
Ingredients:
  • 1 pound dried small red beans
    rinsed and sorted
  • 1 sweet onion
    diced
  • 4 ribs celery
    chopped
  • 7 oz. smoked boneless pork chops
    diced into ½-inch cubes
  • 12 ounces andouille sausage
    cut in half lengthwise and sliced into ½” thick slices, I use chicken sausage
  • 1 tsp. kosher salt
    plus more to taste
  • 1/2 tsp. cayenne pepper
  • 1/2 tsp. dried thyme
  • 2 bay leaves
  • 6 cloves garlic
    minced or crushed
  • 4 c. cooked rice
Servings:
Instructions:
  1. Place all ingredients except cooked rice in slow cooker. Add about 7 cups of water, enough to cover contents with about an inch of water. Stir, cover, and cook on high 8 hours or low 10 hours.
  2. About an hour before serving, use a potato masher to mash at least half of the beans, stir, and cook on high an hour longer. (This step is what gives the creamy texture.)
  3. Before serving, taste beans and add additional salt and cayenne to taste. Remove bay leaves, and ladle beans into bowls over cooked rice.
© The Weary Chef 2013-2016
Recipe Notes:

Adapted from Emeril's New Orleans Red Beans and Rice.

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Comments

  1. Beans are my favorite food! And, especially from scratch. Loving this recipe, Andi! :)

  2. So glad I found this recipe on Pinterest! The photo caught my eye but I love that the recipe is made in a slow cooker without having to soak the beans even more!! I am definitely trying this. Thanks for sharing the recipe.

    • Thank you, Faye! I’m glad you found it too :) I hope it turns out well for you, and I think you will really like it. Please come back to let me know how it goes. Have a great week!

  3. Andi, I absolutely love red beans and rice and I’m so excited that your recipe uses the slow cooker! Pinning, can’t wait to make it. :)

  4. We love red beans and rice – especially my lil guy:) I love that this is made in the slow cooker without having to soak the beans – it looks awesome and I can’t wait to make it – pinning!

    • That is nice that your little one loves red beans and rice! My boys are not very adventurous, but I know it’s because I didn’t start them early enough eating “real” food. Hopefully they will change their minds before long! Thanks for stopping by, Kelly!

  5. Lindsay says:

    I think this looks amazing! I’m trying to find new recipe’s I can try right now since I am pregnant and its hard to catch my eye on foods right now as I’m being picky but actually want to try this. Hoping with it cooking and smelling it all day I don’t mind. Would it be okay to leave out the pork? Not sure If I want that in there but don’t want to ruin the taste.

    • Hi, Lindsay! It is definitely hard to find appealing foods during the early months of pregnancy, so I’m happy if this one works for you! You could definitely leave out the pork, but you may need to add a bit more salt at the end. I hope you like it!

      (P.S. Sorry I was slow to respond. We were out of town for a week, and I’m still catching up!)

  6. Wish there were a veggie version because my down-home Georgia Peach hubby would love this but I don’t do pork.

    • Hi, Heather! I’m not sure how to make this a completely vegetarian dish, but if it’s just the pork that is a problem you could leave out the ham and just use more chicken andouille sausage. Thanks so much for stopping by!

  7. Where in the supermarket can I find smoked boneless pork chops? I’ve never seen them before, although I’ve never had a reason to look… :) This recipe looks soooooo delicious and I plan on forcing my non-bean loving husband to eat it anyways. :)

    Thanks!

    • Ha, I hope you are able to convert your husband to be a bean lover :) You can usually find the pork chops near the ham in the meat department (not with deli sliced ham but more like ham steaks). It’s usually in the neighborhood of bacon if that helps. I usually find Hormel brand in a black package. Thank you!

  8. Watching Saints football and was looking for something easy and local (live in New Orleans) and came across your recipe, it’s in the pot now! Added andouille and Cajun seasoning! Can’t wait to wake up :)

  9. I’m a novice cook but this one looked easy enough for me and not having to stand over a stove is great too. I have it in my slow cooker as we speak. Excited to see how it turns out.

  10. since I don’t eat any meat what else can I use in this

  11. Putting this in my crock pot now! I live in Texas and it’s in the 40’s today, which is freezing for us. Perfect weather to try out this yummy sounding , and easy (even for me) recipe. Thank you!

    • I hope you liked it, Jessica! I bet you’re freezing in the 40s in Texas! We Southerners aren’t cut out for the cold weather ;) Now that I moved out west I’m a wimp about hot weather too, though. I’m just all around spoiled!

  12. Holy cow, this is delicious! Added some Cajun seasoning to the cut up (I used regular) pork to marinate overnight and some more Cajun seasoning to it before it started cooking.

  13. Andrewe tonight says:

    Just tried this tonight for the first time. My wife and I have an aversion to using dry beans in the slow cooker (after getting VERY sick once) so we used canned kidney beans instead of the dry beans. We used 4 15-oz cans and 2 cups of water, with all else being normal. It came out really great! I can’t compare to how it’s supposed to be, but we definitely enjoyed it.

    • I’m so glad you liked it, Andrew! Now you’ve got me worried about eating and recommending dry beans in the slow cooker! Yikes! Canned beans are definitely a safe bet. Thank you!

  14. Rebekkah P says:

    I had soaked some beans the night before knowing I was making beans. I ended up closing out the original recipe on my phone and I couidnt find it again, but I’m honestly glad I did. I used your recipe instead and oh my gosh they came out to good. My only problem was that I had soaked them already and not thinking I still added the entire 7 cups of water to my crock so they didn’t absorb as much as they should have. Luckily I was able to mash them and I added a pack of brown gravy as a last minute effort to thicken them up. I ended up having to make a quick flour/water mixture to add in. After that though they were perfect. I let them summer until my man got home from work and they were so creamy and delicious. I may even let them go for the full 12 hours next time!

    • Hi, Rebekkah! I’m glad you found my recipe instead, and I love how you got creative to work with the extra water. So happy this recipe was a hit at your house. Thank you!

  15. I’m so glad to find your slow cooker recipe! I have all the ingredients (was going by Emerils), my hubby has been waiting all week for me to make this. We are doing projects around the house 2mrw, so putting everything in slow cooker will be awesome! Can’t wait! Thanks!

  16. Kathleen says:

    I’m wondering the reason you’re not soaking the beans. I have always heard that beans are toxic so soaking them releases the oligosaccharides that cause intestinal distress. I have always cooked beans in the crockpot but I do soak first. My beans are usually done in about 6 hours on low.

    • Andi Gleeson says:

      You definitely can soak them, Kathleen! I have heard that too that beans cause less gas if you soak them first, but I almost always forget to soak them ahead of time. I like having the option to just throw the dry beans in the morning I want to make the recipe. Thank you!

  17. Priscilla says:

    Hi there! I made this tonight and it was delicious!! Thank you for the recipe! By any chance, do you know what the calories or nutritional info for this recipe would be? I put it into a recipe calculator, but it’s showing 950 per serving… I don’t think that’s right. :)

    • Andi Gleeson says:

      Hi, Priscilla! So glad you enjoyed the recipe! I just calculated the calories on My Fitness Pal and got 500 calories/per serving (with 6 servings total). A couple things that might have made you get a higher result is using pork andouille sausage instead of chicken or uncooked instead of cooked rice. Hope that helps! Thank you :)

  18. teresita says:

    Can you give the recipe for smoked pork chops… I do not have a smoker so what other way would work?

  19. Hello, I love this recipe thank you so much for sharing I can’t quit eating it! By far the best red beans and rice recipe I have tried! Thank you so much for sharing!

  20. This was very good!!!! I omitted the celery as I was out and added cajun seasoning since I was out of the cayenne. The andouille I used definitely had some heat to it but it added a lot of great flavor. Will definitely make this again and again!

  21. Is there a substitute for the andouille sausage? Or another type used while adding the extra spices into the dish?

    I adore southern food but the problem is that I live about 20 miles from the Canadian border as the crow flies. Pretty much the center, measuring east to west. Add in a small rural community and you have the recipe that makes it hard to find some things. Our local butcher does make very small batches of andouille sausage, but not that often, and you never know when. Other than by going in and seeing it in their freezer. Which is why I ask.

    Thanks for any help you can offer.

    • Andi Gleeson says:

      Hi, Kristie! You could use whatever kind of smoked sausage you like. If something like kielbasa or Italian sausage is easier to find, then try that. You can add cayenne pepper for heat if it’s not spicy enough for you. Thanks for asking!

  22. Is this recipe really spicy? My boyfriend has requested red beans & rice which I have never made but since it says New Orleans in the name of the recipe I’m afraid it’s hot. And I have a sensitive palate to spicy. It does sound delicious though.

    • Andi Gleeson says:

      Hi, Denver. No, it’s not that spicy! If I were you, I would leave out the cayenne pepper completely and then just add cayenne or hot sauce to taste when you serve it. It’s way easier to make food spicier than cool it down :) Thank you for asking!

  23. Made this overnight and it was a HIT! My grocery store didn’t have smoked pork chops so I substituted smoked ham hocks. Also substituted stock for water. Turned out great! Husband and I love it and I will definitely be making this again in the future. The leftovers from this large batch will be quick, hearty dinners this week.