This slow cooker red beans and rice recipe brings you creamy, New Orleans-style beans the easy way! Red Beans and Rice with sausages is my family’s favorite meal. They love it for its marvelous taste, and I love it for its simplicity. It’s so comforting and delicious. Not to mention that the ingredients for this satisfying meal are inexpensive, readily available in every store, and usually found in most stocked pantries. With these conveniences, making this dish will be easy. You will have a great time making it. At the same time, enjoying the dish with your family is a great treat. Prepare to surprise yourself with this recipe!
Red beans and rice cooked in the style of Orleans are incredibly tasty, smoky, hot, filling, and completely pleasant. It can be difficult for someone used to having a large portion of protein in the middle of their plate for every meal to understand that beans and rice represent a meal in and of themselves in various countries around the world. Just try this recipe of New Orleans style red beans and rice and you will understand why.
The traditional Cajun tastes you know and love are all present in this red beans and rice recipe from New Orleans. Thanks to the andouille sausage and smoked ham hock, the dish has a hearty, delicious flavor. The cooking process and ingredient list are rather straightforward for a dish with such nuanced flavor. Simply made from vegetables, fresh herbs, common pantry spices, ham pieces, and some red beans.
The History of The Dish
According to the Camellia Brand Bean Company, the New Orleans red beans & rice recipe dates back to the nineteens century in New Orleans, Louisiana. Historians believe the recipes originally came over from the French Carribean, but no one knows for sure.
The meal was traditionally served for dinner on Mondays, the day the laundry was done. Everything was put off till Monday because Sunday was a day for worship and rest. Laundry, ironing, sewing, and other tasks kept everyone busy, so Monday was scheduled as the day to do them all. The domestic helpers of New Orleans and southern Louisiana had to wash every piece of clothing by hand because there was no washing machine at the time. It was a time-consuming process that consumed most of the day. The beans could cook all day while the everyone was occupied with the laundry and other tasks. It was the ideal solution because it could quickly feed a large group of people and was adaptable enough to utilize what you had on hand. Beans were readily available and provided an easy base to make a cheap dinner. Red beans were added to the pot, along with a leftover ham bone and aromatics for seasoning, and let to simmer slowly while the duties were being completed.
How to serve with this recipe
Serve these delicate, savory red beans with some perfect skillet cornbread and collard greens after you’ve poured them over fluffy rice. These Southern-style sides really elevate this New Orleans red beans and rice. However, this recipe is hearty enough that it can simply be enjoyed with a soup of white rice.
My Experience With the Red Beans and Rice Recipe
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. It was something that I will never forget. It was so flavorful and creamy. I can still taste this dish just thinking about it.
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.
How to Safely Prepare Dry Red Kidney Beans?
Originally, I wrote this as a no-soak recipe, meaning I rinsed and sorted the dry beans and put them right into the slow cooker without soaking or pre-cooking them at all. However, a reader pointed out to me that uncooked red beans contain a toxin called phytohaemagglutinin (also called PHA, or kidney bean lectin). Therefore, it can cause severe GI upset. It turns out undercooked red beans are even higher in this toxin than dried beans. Yikes!
Truth be told, I’ve made this recipe a bunch of times without soaking the beans, and as far as I know, no one has ever gotten sick from it. The problem is, if those beans don’t get cooked for at least 10 minutes at 212 degrees F or hotter, there can be enough of the toxin left to cause illness.
However, only to be safe the FDA recommends these steps for preparing dry red kidney beans:
Soak the beans for at least five hours in water. Changing the water periodically is not a bad idea, but it’s not necessary for safety.
Drain the beans from the final soaking water.
Boil the beans in a pot of fresh water for at least 30 minutes. Note: Research indicates that the toxin is destroyed when boiled at 212 degrees F for 10 minutes, but scientists recommend 30 minutes to be certain the beans reach the proper temperature for the amount of time necessary. Don’t use a slow cooker: It likely won’t get hot enough.
In order to be extra safe this recipe instructs you to pre-boil the beans for 10-30 minutes prior to cooking in the slow cooker.
Soaking and Cooking the Beans
I for sure don’t want any of you (or me!) to get sick from my recipe, so here’s what we’re going to do:
Soak the dried beans overnight. The next morning, drain them, put them in a pot on the stove and cover them with a couple of inches of fresh water. Bring the pot to a boil, and boil them for 10-30 minutes. Carefully drain them, and then put them in the slow cooker. You could do the boiling while you dice up your other ingredients, so it hardly adds much work or time.
OR, you can use drained, canned red beans—I’d say about 6 cans. You can put those right in the slow cooker and make the recipe as written. You can take 1-2 hours off the cooking time, and you’ll want to cut back on the added salt since the beans might be salty on their own—just add salt to taste at the end.
OR, You can follow this recipe except cook it on the stove. I’ve done it that way before, but it takes a few hours and more monitoring since you can’t really leave a pot on the stove unattended all day. I vote for one of the previous two options.
Who knew these harmless-looking beans could make us sick?
Tips and Tricks for This Recipe
The good news about soaking and pre-boiling the beans is that the recipe can be ready faster. With the no-soak or pre-boil method (besides the potential poisoning), sometimes it would take 10-12 hours in a slow cooker for the beans to be completely tender.
Soaking them ahead of time or using canned beans will definitely speed up the process. You really want soft, mashable beans for this version of crockpot red beans and rice so you can get that wonderfully creamy texture.
Once the beans are soft, you can get busy with your potato masher, mashing about half or more. Yes, you will mash some of the sausages while you’re at it, but that’s OK.
After that, let it cook another hour or two, and you will have creamy, wonderful red beans to ladle over your rice!
Recipe Modifications and Substitutions
Here are a few modifications and substitutions you can make to this recipe. Now please note some of these are not “traditional” and so purists might want to stay away from them. That being said if you are ok with veering off the beaten path they are worth a try.
Substitutions:
The smoked pork chops can be substituted with ham hocks or bacon. I used the smoked pork chops because I felt it was a little healthier but ham hocks are the most traditional.
The red kidney beans can be substituted with another hearty bean such as Pinto or Cannellini beans (white kidney beans). This will no longer make it “red beans,” but it will still be a delicious dinner.
Modifications and Additions:
Add green pepper. Many traditional recipes include diced green pepper along with the onion and celery. These three vegetables are considered the “holy trinity” in Cajun and Creole cuisine.
Add carrot. Diced carrot, onion, and celery is called Mirepoix and is an essential combination in much French cooking. The carrot adds some nice subtle sweetness to the red beans.
Use all the meats. If you really want to up the flavor, use a combination of smoked ham hocks (or pork chops), bacon, and andouille sausage. Pro Tip: if using bacon I recommend cooking it in a pan and rendering out the fat before adding the bacon plus bacon fat to the slow cooker.
Make it vegetarian. You can remove the meats and still make an amazing dish. I recommend adding 1 tablespoon of cajun seasoning and 1 tablespoon of hot sauce to increase the flavor. Feel free to add even more if desired.
How to Make New Orleans Style Red Beans and Rice with Sausages?
I hope your whole family enjoys this slow-cooker red beans and rice recipe as much as mine does!
Rinse and sort beans. Soak in water overnight. (Place beans in a large pot, and cover with at least two inches of water.)
The next morning, drain the soaked beans. Rinse the beans, and rinse the pot they were soaked in. Now, put the rinsed beans back in that same pot, and cover with 1-2 inches of water.
Bring pot of beans to a full boil. Continue boiling for at least 10 or up to 30 minutes. (Meanwhile, chop the rest of the ingredients.)
After boiling, drain beans one last time.
Slow Cooker Instructions
Place pre-boiled beans and all other ingredients except cooked rice in the slow cooker.
Add about 7 cups of water, enough to cover contents with about an inch of water. Stir, cover, and cook on high 6 hours or low 8 hours.
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.)
Before serving, taste beans and add additional salt and cayenne to taste. Remove bay leaves, and ladle beans into bowls over cooked rice.
Note: This recipe used to call for unsoaked beans. I have since learned that it is important to soak and pre-cook the beans, so please follow these instructions as written. If you don’t have time to soak the beans, you may substitute drained canned beans.
The remaining bean mixture and cooked rice should be kept apart in storage. Red beans that are left over can be stored for 3–4 days in the fridge in an airtight container. You should use leftover rice within 24 hours, after which you can just cook more fresh rice as needed for future servings. If the beans are bad, they will produce a rotten smell and have a white liquid around them.
Freeze:
The red beans should be refrigerated separately from the rice in an airtight container. The sausage and red beans can be frozen for up to three months.
Nutrition Informationon Red Beans and Rice
Per serving:
Calories
485 kcal
carbohydrates
64 g
calcium
–
Fat
14.7 g
sugar
2.7 g
saturated Fat
4.5 g
Trans Fat
0.1 g
Dietary Fiber
15.2 g
Cholesterol
39.8 mg
protein
24.7 g
Cholesterol
39.8 mg
Sodium
734.7 mg
Why Love this Red Beans and RiceRecipe?
This dish is packed full of flavor and is inexpensive.
An amazing comfort soul food at its finest.
Easy to cook.
Kid Friendly.
Simple ingredients.
Health Benefits
The nutritional profile of red beans and rice is they have become a common pairing. There are plenty of proteins, fiber, vitamins, and minerals in beans and rice, which are beneficial for human health. Here is the list of health benefits you will get from this meal.
Improve Heart Health:
Using substitutes for meat or other high-cholesterol protein sources like egg whites, beans, and grains may improve a person’s health. One strategy to reduce your risk of heart disease and enhance your cardiovascular health is by lowering your cholesterol. the healthiest food to utilize as a source of protein is beans, which have the same quantities of fiber and protein and less saturated fat.
Reduce the risk of Cancer:
Regular consumption of common beans, such as red beans, may decrease the risk of developing colon cancer. Common beans’ non-digestible fiber positively affects the colon’s ability to control tumor growth, which may lower the chance of cancer.
Control Blood Sugar:
Beans and rice have a low glycemic index, so regular intake is a good reason to control blood sugar. They can also be helpful in reducing the impact of foods that do raise blood sugar levels. Eating rice with beans or other common lentils and legumes will delay the rate at which the rice helps to digest.
Weight Management:
Many people have trouble sticking to their diets, particularly when they follow a low-carbohydrate diet. A fiber-rich diet may provide a different strategy for weight loss. Fiber is filling, so it can keep people from overeating by making them feel fuller for longer. Beans benefit people who are trying to reduce their weight and want to eat healthily.
Natural Anti-Inflammatory and Gluten-Free:
Human bodies use rice as a natural anti-inflammatory, which is always a great advantage. You can simply use rice in your diet without fear if you are gluten-sensitive. There won’t be any intestinal inflammation since it is gluten-free. Rice is a fantastic component of any diet because it is crucial to continue looking for ways to decrease inflammation in our bodies.
Improves Nervous System Health:
The effective functioning of our neural systems depends on the utilization of several Vitamins. Neurotransmitters are produced with the help of vitamin B. Neurotransmitters contribute to the control of physiological systems. Rice is a great source of several healthy vitamins so eating rice can help you maintain the health of your nervous system.
Good Source of Energy
Carbohydrates are an important source of energy for our bodies. Our bodies work to convert healthy carbohydrates into energy when they are digested. However, the beneficial carbs in rice and beans aren’t just useful for providing energy.
As the brain utilizes this energy source, it also helps to ensure optimal brain activity. All the minerals, vitamins, and other ingredients included in rice and beans help boost the metabolism rate of tissue and organs. it boosts the energy level of the body.
Enjoy Your New Orleans Style Red Beans and Rice!
However, a lost thought: for this recipe and for many more, a slow cooker is necessary. If you have one of these, your work will be reduced more than you can imagine. They are super easy to use, powerful, and time-saving. This slow cooker lives up to its price. It is worth it. This is the slow cooker I use for all my recipes:
Make sure to serve your family a dish that they will enjoy. With this slow cooker recipe you are sure to please everyone at dinner time. I recommend addinf this dish to your monthly menu of favorites. For sure you will love this. Aside from its flavor, as you have read, it comes with health benefits. Be healthy and, at the same time, enjoy your meal. It has been proven and tested. So, we assure you that this is worth your time.
Finally, please share your slow cooker red beans and rice results with us. Also, feel free to improvise as much as you like. After all, this recipe should be fun to make and satisfy your tastes. So, go wild and tell us all about it in the comments section below!
Last but not least, If you’d like more of my easiest-to-make recipes, here are three of my favorite:
Andi Gleeson is a passionate blogger and mom based in San Francisco who focuses on easy and delicious dinner recipes.
90 comments
Katy B
6 years ago
My husband grew up in New Orleans and after making this recipe he was beyond happy. It’s absolutely delicious! Thank you for sharing I have already made it several times.
Karl
7 years ago
Going to give this a try tomorrow, I’m going to soak the beans overnight but am going to put most of the stuff into the cooker on high for a couple hours then on low, I dont have pork chops but got some smoked sausage from an amish store so going to double the amount of that, I plan on using chicken broth instead of water, I’m sure it will be good, oh also making a fresh loaf of bread to go with this
joyce
7 years ago
Dried beans don’t cook well when other things are added before they’ve had a chance to soften from cooking alone. Learned that one 53 years ago from my Home Economics teacher, and it turns out to be true.
Might make this dish, but will never use pig meat in any form whatsoever, so will figure something else out.
Angie
7 years ago
Use Turkey necks or smoked turkey tails. They’re yummy
CRCR
7 years ago
I’ve used your recipe before the recently added soak the beans recommendation and I havent made anyone sick yet luckily. I have also done the recipe with soaking the beans and I think The amount of water/stock may need to be reduced as the beans absorb so much of the soaking water. The red beans seem to come out too runny when I added the 6-7 cups of liquid, maybe the added water soaked up by the beans during the overnight soak caused this? Just a thought. Thanks for the recipe!
Donna
7 years ago
That is what I’m worried about, it seems to be to much water in the crock pot. I hope it comes out good, I’ve never cooked red beans before.
Carol A Atherton
7 years ago
I have just made for the first time using canned kidney beans and I too found it was too much water – supposed to be creamy when it comes out but more like a soup.
Amy
7 years ago
I made this last weekend. Using the amount of water the recipe called for, it came out way too watery.I did mash half of the beans as instructed.
Also, I would think a stock would add more flavor rather than using water. It turned out quite bland and soupy. I will not be making this again.
Denise
7 years ago
Instead of pork chops, would it be ok the substitute for chicken?
Emily
7 years ago
Do you think this would be able to fit inside a 4 quart crockpot? Trying to decide if I should cut the recipe in half or not. I am a college student/student teacher and meal prep my meals via crockpot every week! This looks divine and would definitely spice up my lunch aside from the boring ole pb&j! Thanks! :)
Cynthia
8 years ago
Unfortunately this was a dud for me. After 7 hours, I tried to mash the beans but I found the onions & celery still crunchy. And the water wasn’t absorbed. The beans were crunchy.we tried to eat some of but am throwing it out. Not certain if only one thing was off or if it was several things. Any suggestions for improvement?
Tammi
7 years ago
First make sure you soak your beans overnight. Also, fry in canola oil and saute the onions and celery then add to crock pot I always cook my beans on high for 2 hours then low the rest of the day.
Ashley
8 years ago
I found this recipe awhile back when you didn’t have on to soak them. I have made it several times without issues. I was kinda shocked when I pulled it up this morning and noticed the change. I still didn’t soak my beans so I guess we will risk it this time. Kinda sounds like worst case is we might get a stomach ache. In the future I will soak and boil but today we are living on the wild side. Also the house smells great right now thanks for the recipe.
Andi Gleeson
8 years ago
Hi! I hope you are feeling good after eating your dangerously unsoaked beans tonight ;) Honestly, I’ve made this recipe a bunch of times without ever soaking the beans either, and nothing bad has happened! My slow cooker does cook pretty hot though and eventually boils the food even on low. It might be more of a worry if you have a lower temp slow cooker. Anyway, let’s soak/boil our beans next time just to be safe, but I think the old way is probably fine 99.5% of the time ;)
Denise
7 years ago
Instead of pork chops, would it be ok the substitute for chicken?
Jean Gaye
7 years ago
Funny to think that half of New Orleans would be wiped out if that were true. Maybe a little gas or stomach ache, especially if you ate too much. But a health danger, I think not.
dekacsmp
8 years ago
This is why I still soak beans, especially kidney beans. What do you think?
Reader question… “A neighbor told me this morning that I shouldn’t be using my crockpot to cook dried beans. She says anything cooked in a crockpot doesn’t get hot enough to get rid of the natural toxins in the beans but I keep seeing recipes for cooking beans in a crockpot. Have you heard of this?” –Audrey J.
Your neighbor is talking about a toxin called phytohaemagglutinin, also known as kidney bean lectin, that is found in many types of beans. Kidney beans contain especially large amounts of this toxin, and amazingly, eating just four or five raw or improperly cooked kidney beans can make a person extremely ill. Ingesting larger amounts can actually cause death. Other beans, including white kidney beans, broad beans and lima beans, contain the same toxin in smaller but still dangerous amounts.
Raw beans naturally contain dangerous levels of this toxin, but when beans are cooked in a crockpot at the usual slow-cooking temperature, the level of toxin in the beans will actually INCREASE. Your neighbor is correct… many dried beans, including kidney beans, should never be cooked solely in a crockpot or slow cooker because they will never reach a high enough temperature for a long enough period of time to destroy enough of the phytohaemagglutinin to make the beans safe to eat. It is also not safe to eat these beans raw or sprouted or ground into flour because of the high levels of toxin.
Livestrong.com agrees: “Cooking red kidney beans in crock pots or slow cookers may not heat them enough to destroy the toxin and may actually potentiate it. Heating to a temperature of 176 degrees Fahrenheit may increase the toxin levels by as much as five times. Crock pots often don’t reach temperatures greater than 167. Using dry heat to cook the beans does not appear to inactivate the toxin. In reported cases, 100 percent of people who ate the beans developed symptoms; age and sex don’t appear to affect the symptoms, which vary in intensity according to how many beans were ingested, according to the FDA.”
So are beans cooked in a crockpot or slow cooker safe to eat? Yes… if the beans are properly soaked and cooked. The university extension services recommend the following steps to destroy these toxins and make the slow cooking process safe.
Soak the dried beans in water for at least five hours (some recommend soaking the beans for at least twelve hours)
Discard the soaking water which will contain leached out toxins
Rinse the beans and cover them with fresh water
Boil the beans (rapid boil) for at least ten minutes
It is then safe to add the beans to the slow cooker and proceed with the recipe
Written by Shirley Filed Under: Cooking & Baking from Scratch, How To’s & General Information, Reader Questions
I can’t believe I’ve never heard of this! After reading more about it, I don’t feel good about my no-soak recipe anymore. I’m going to update this entire post, and I appreciate you bringing it to my attention!
Cathy
8 years ago
Is the pork supposed to be cooked before it goes in the crockpot?
Andi Gleeson
8 years ago
Hi! Nope, it’s pre-cooked if you get the smoked pork chops. If you can’t find those, you could use a thick ham steak instead.
Jean Gaye
7 years ago
Smoked pork chops may be okay, but a more original recipe uses pickle meat. Pickle meat is fresh pork, pickled of course. I would be more doubtful of putting pickle meat into a slow cooker. Seems some things aren’t meant to be used in a slow cooker.
Bobby
8 years ago
You can use a stick of butter in the crock pot to make it creamy as well without having to smash the beans . They will come out creamy also I like to cook the sausage in a skillet to get that cooked flavor and then I add them to the pot
Jean Gaye
7 years ago
I believe butter changes the flavor. My dad would put a couple cans of Blue Runner Creole Cream Style Red Beans into his finished cooked red bean pot to give it that creamy look and taste.
Mary
8 years ago
Hi Andi- Quick question about the smoked boneless pork chops. Is this the name of the ingredient, or do the pork chops need to be smoked prior to adding them into the slow cooker? I’m not familiar with this type of pork, and noticed some other comments saying they couldn’t find it in the grocery store. If the smoked pork chop isn’t available, do you have any other suggestions for a comparable substitution? Looking forward to making this later. Thanks!
Andi Gleeson
8 years ago
Hi! It is the name of the ingredient. They are packaged and sold near the ham and sausages at the grocery store. If you can’t find them, you could use a diced ham steak instead :)
Anna-Marie Nickels
8 years ago
I’m from Starkville! I know the exact dish you are talking about. Love it!!
Andi Gleeson
8 years ago
Oh what a small world! It’s nice to hear from you :)
Eulalie A Wynne
8 years ago
Making the Sausage and Red Beans and Rice today and I am looking forward to it. I am from Mississippi and I grew up eating this.
Mesha
8 years ago
I’ve made this recipe several times now and my family loves it. The hubby wanted andouille sausage instead. We also use 2lbs of sausage, he’s a meat eater.
Andi Gleeson
8 years ago
Thank you so much, Mesha! I’m a meat lover too :) Your way sounds delicious!
Audrey
8 years ago
I made this dish yesterday and let me tell you… it was absolutely PHENOMENAL. I grew up going to Louisiana for the holidays and eating all of the Cajun dishes you can think of. This red beans and rice recipe is some of the best I’ve ever had. I left out the smoked pork chops because I couldn’t find them in my local grocery store and it was still amazing. I left the veggies in bigger chunks so they wouldn’t totally disintegrate during the long cooking time. So creamy. So delicious. So full of flavor!
Andi Gleeson
8 years ago
This makes my day, Audrey. Thank you!!
Susan Sommers Bergman
9 years ago
trying red beans and rice today-
Andi @ The Weary Chef
9 years ago
I hope you enjoy it, Susan!!
Kara eagleson
9 years ago
the beans – are these soaked overnight or just rinsed straight out of the bag? I am used to soaking beans before cooking them
Andi Gleeson
9 years ago
Hi, Kara! That’s one of the things that makes this recipe so easy: You don’t have to pre-soak the beans! I linked to an article about it, but it really works to cook them all day without soaking them overnight. Thanks for asking :)
nancy
9 years ago
Hi Andi,
This is the 1st time that I’ve made my Red Beans and Rice in my slow cooker. loved your recipe. Added green pepper too. It turned out delicious. Can’t wait to make it again.
Andi Gleeson
9 years ago
Hi, Nancy! Thanks so much for your comment. I’m so happy to hear that you liked it!
CHARMAGNE
9 years ago
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.
Andi Gleeson
9 years ago
Thank you so much, Charmagne. I’m so happy to hear that it turned out well for you. Have a happy Thanksgiving!
Denver
9 years ago
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
9 years ago
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!
Kristie
9 years ago
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
9 years ago
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!
Maggie
10 years ago
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!
Andi Gleeson
10 years ago
Oh, thank you so much, Maggie! I’m so happy to hear you enjoyed it!
Chae
10 years ago
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!
Andi Gleeson
10 years ago
Oh wow, that is such a compliment! Thank you so much, Chae!
teresita
10 years ago
Can you give the recipe for smoked pork chops… I do not have a smoker so what other way would work?
Priscilla
10 years ago
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
10 years ago
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 :)
Kathleen
10 years ago
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
10 years ago
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!
Lisa
10 years ago
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!
Andi Gleeson
10 years ago
I’m glad you found it too, Lisa :) Let me know how you like it!
Rebekkah P
10 years ago
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!
Andi
10 years ago
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!
Andrewe tonight
10 years ago
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.
Andi
10 years ago
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!
Charlene V Soriano
8 years ago
Not sure you’ll see this, but did you add 2 cups of water PLUS the 7 cups?
Danielle
10 years ago
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.
Andi
10 years ago
You can never go wrong with more Cajun seasoning. Thanks so much for your note, Danielle. I’m glad you liked it!
Jessica
10 years ago
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!
Andi
10 years ago
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!
marilyn
10 years ago
since I don’t eat any meat what else can I use in this
Andi
10 years ago
Hi, Marilyn! I’m sorry for not getting back to you sooner. I have never made this without meat, so I can’t say for sure how it would turn out. I did find this vegan red beans and rice recipe, and maybe you could combine the two. Hope that helps!
Stacey
11 years ago
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.
Andi
11 years ago
I hope you enjoy it, Stacey. Thank you!
Aja
11 years ago
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 :)
Andi
11 years ago
I hope it turned out great, Aja! Thank you :)
Sarah
11 years ago
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!
Andi
11 years ago
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!
Heather
11 years ago
Wish there were a veggie version because my down-home Georgia Peach hubby would love this but I don’t do pork.
Andi
11 years ago
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!
Jean Gaye
7 years ago
The original thought about red beans and rice did not have meat. This was a dish of the early 1900’s. The dish was meant to stretch the budget. If meat was served it was on the side, when you had it. Only within 50 years or so, or if extra money could be found meat was added. BTW, red beans and rice was always a Monday dish. Even today in New Orleans restaurants still have it on their menu on Mondays. My grandmother would put dry beans in a glass bowl with a dish towel over it on the unlit stove overnight on Saturday. Sunday after dinner dishes she would start on making the red beans. Always without meat. Finishing cooking around 5pm, she would refrigerate them, after cooling down a bit, for Monday evening. It was always made on Sunday because Monday was clothes washing day. All day to wash and hang clothes, iron ,with starch from a Coke bottle with a cork spout plug! Monday’s supper was just reheated.
It was always said beans taste better on the second day.
Karen
7 years ago
I made this for my husband, and made a small veggie batch for me using Tofurky brand “italian sausage” and veggie broth.
Lindsay
11 years ago
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.
Andi
11 years ago
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!)
Kelly
11 years ago
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!
Andi
11 years ago
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!
Ashlyn
11 years ago
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. :)
Andi
11 years ago
Thanks, Ashlyn! I hope you love it!
Faye
11 years ago
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.
Andi
11 years ago
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!
Gloria // Simply Gloria
11 years ago
Beans are my favorite food! And, especially from scratch. Loving this recipe, Andi! :)
Andi
11 years ago
Thanks, Gloria! I didn’t know you were such a bean lover. I’ll dedicate my next bean recipe to you :)
Gloria // Simply Gloria
11 years ago
Yay! Can’t wait to see what kind it is! Now you’ve inspired me to put up one of my bean recipes. xo
Andi
11 years ago
Now I’m excited to see YOURS!
Tiffany
9 years ago
Hi! Was just wandering if you could use regular boneless pork chops ? And do you cook them before putting them in the crockpot ? Thanks
Andi Gleeson
9 years ago
Hi! You could use regular pork chops, but yes, you would need to cook them first and add the diced, cooked meat. It could be a good way to use up leftover pork chops! Thanks for asking, Tiffany :)
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90 comments
My husband grew up in New Orleans and after making this recipe he was beyond happy. It’s absolutely delicious! Thank you for sharing I have already made it several times.
Going to give this a try tomorrow, I’m going to soak the beans overnight but am going to put most of the stuff into the cooker on high for a couple hours then on low, I dont have pork chops but got some smoked sausage from an amish store so going to double the amount of that, I plan on using chicken broth instead of water, I’m sure it will be good, oh also making a fresh loaf of bread to go with this
Dried beans don’t cook well when other things are added before they’ve had a chance to soften from cooking alone. Learned that one 53 years ago from my Home Economics teacher, and it turns out to be true.
Might make this dish, but will never use pig meat in any form whatsoever, so will figure something else out.
Use Turkey necks or smoked turkey tails. They’re yummy
I’ve used your recipe before the recently added soak the beans recommendation and I havent made anyone sick yet luckily. I have also done the recipe with soaking the beans and I think The amount of water/stock may need to be reduced as the beans absorb so much of the soaking water. The red beans seem to come out too runny when I added the 6-7 cups of liquid, maybe the added water soaked up by the beans during the overnight soak caused this? Just a thought. Thanks for the recipe!
That is what I’m worried about, it seems to be to much water in the crock pot. I hope it comes out good, I’ve never cooked red beans before.
I have just made for the first time using canned kidney beans and I too found it was too much water – supposed to be creamy when it comes out but more like a soup.
I made this last weekend. Using the amount of water the recipe called for, it came out way too watery.I did mash half of the beans as instructed.
Also, I would think a stock would add more flavor rather than using water. It turned out quite bland and soupy. I will not be making this again.
Instead of pork chops, would it be ok the substitute for chicken?
Do you think this would be able to fit inside a 4 quart crockpot? Trying to decide if I should cut the recipe in half or not. I am a college student/student teacher and meal prep my meals via crockpot every week! This looks divine and would definitely spice up my lunch aside from the boring ole pb&j! Thanks! :)
Unfortunately this was a dud for me. After 7 hours, I tried to mash the beans but I found the onions & celery still crunchy. And the water wasn’t absorbed. The beans were crunchy.we tried to eat some of but am throwing it out. Not certain if only one thing was off or if it was several things. Any suggestions for improvement?
First make sure you soak your beans overnight. Also, fry in canola oil and saute the onions and celery then add to crock pot I always cook my beans on high for 2 hours then low the rest of the day.
I found this recipe awhile back when you didn’t have on to soak them. I have made it several times without issues. I was kinda shocked when I pulled it up this morning and noticed the change. I still didn’t soak my beans so I guess we will risk it this time. Kinda sounds like worst case is we might get a stomach ache. In the future I will soak and boil but today we are living on the wild side. Also the house smells great right now thanks for the recipe.
Hi! I hope you are feeling good after eating your dangerously unsoaked beans tonight ;) Honestly, I’ve made this recipe a bunch of times without ever soaking the beans either, and nothing bad has happened! My slow cooker does cook pretty hot though and eventually boils the food even on low. It might be more of a worry if you have a lower temp slow cooker. Anyway, let’s soak/boil our beans next time just to be safe, but I think the old way is probably fine 99.5% of the time ;)
Instead of pork chops, would it be ok the substitute for chicken?
Funny to think that half of New Orleans would be wiped out if that were true. Maybe a little gas or stomach ache, especially if you ate too much. But a health danger, I think not.
This is why I still soak beans, especially kidney beans. What do you think?
Crockpots, Slow Cooking Dried Beans & Phytohaemagglutinin
Reader question… “A neighbor told me this morning that I shouldn’t be using my crockpot to cook dried beans. She says anything cooked in a crockpot doesn’t get hot enough to get rid of the natural toxins in the beans but I keep seeing recipes for cooking beans in a crockpot. Have you heard of this?” –Audrey J.
Your neighbor is talking about a toxin called phytohaemagglutinin, also known as kidney bean lectin, that is found in many types of beans. Kidney beans contain especially large amounts of this toxin, and amazingly, eating just four or five raw or improperly cooked kidney beans can make a person extremely ill. Ingesting larger amounts can actually cause death. Other beans, including white kidney beans, broad beans and lima beans, contain the same toxin in smaller but still dangerous amounts.
Raw beans naturally contain dangerous levels of this toxin, but when beans are cooked in a crockpot at the usual slow-cooking temperature, the level of toxin in the beans will actually INCREASE. Your neighbor is correct… many dried beans, including kidney beans, should never be cooked solely in a crockpot or slow cooker because they will never reach a high enough temperature for a long enough period of time to destroy enough of the phytohaemagglutinin to make the beans safe to eat. It is also not safe to eat these beans raw or sprouted or ground into flour because of the high levels of toxin.
Livestrong.com agrees: “Cooking red kidney beans in crock pots or slow cookers may not heat them enough to destroy the toxin and may actually potentiate it. Heating to a temperature of 176 degrees Fahrenheit may increase the toxin levels by as much as five times. Crock pots often don’t reach temperatures greater than 167. Using dry heat to cook the beans does not appear to inactivate the toxin. In reported cases, 100 percent of people who ate the beans developed symptoms; age and sex don’t appear to affect the symptoms, which vary in intensity according to how many beans were ingested, according to the FDA.”
So are beans cooked in a crockpot or slow cooker safe to eat? Yes… if the beans are properly soaked and cooked. The university extension services recommend the following steps to destroy these toxins and make the slow cooking process safe.
Soak the dried beans in water for at least five hours (some recommend soaking the beans for at least twelve hours)
Discard the soaking water which will contain leached out toxins
Rinse the beans and cover them with fresh water
Boil the beans (rapid boil) for at least ten minutes
It is then safe to add the beans to the slow cooker and proceed with the recipe
Written by Shirley Filed Under: Cooking & Baking from Scratch, How To’s & General Information, Reader Questions
From the this link over here.
I can’t believe I’ve never heard of this! After reading more about it, I don’t feel good about my no-soak recipe anymore. I’m going to update this entire post, and I appreciate you bringing it to my attention!
Is the pork supposed to be cooked before it goes in the crockpot?
Hi! Nope, it’s pre-cooked if you get the smoked pork chops. If you can’t find those, you could use a thick ham steak instead.
Smoked pork chops may be okay, but a more original recipe uses pickle meat. Pickle meat is fresh pork, pickled of course. I would be more doubtful of putting pickle meat into a slow cooker. Seems some things aren’t meant to be used in a slow cooker.
You can use a stick of butter in the crock pot to make it creamy as well without having to smash the beans . They will come out creamy also I like to cook the sausage in a skillet to get that cooked flavor and then I add them to the pot
I believe butter changes the flavor. My dad would put a couple cans of Blue Runner Creole Cream Style Red Beans into his finished cooked red bean pot to give it that creamy look and taste.
Hi Andi- Quick question about the smoked boneless pork chops. Is this the name of the ingredient, or do the pork chops need to be smoked prior to adding them into the slow cooker? I’m not familiar with this type of pork, and noticed some other comments saying they couldn’t find it in the grocery store. If the smoked pork chop isn’t available, do you have any other suggestions for a comparable substitution? Looking forward to making this later. Thanks!
Hi! It is the name of the ingredient. They are packaged and sold near the ham and sausages at the grocery store. If you can’t find them, you could use a diced ham steak instead :)
I’m from Starkville! I know the exact dish you are talking about. Love it!!
Oh what a small world! It’s nice to hear from you :)
Making the Sausage and Red Beans and Rice today and I am looking forward to it. I am from Mississippi and I grew up eating this.
I’ve made this recipe several times now and my family loves it. The hubby wanted andouille sausage instead. We also use 2lbs of sausage, he’s a meat eater.
Thank you so much, Mesha! I’m a meat lover too :) Your way sounds delicious!
I made this dish yesterday and let me tell you… it was absolutely PHENOMENAL. I grew up going to Louisiana for the holidays and eating all of the Cajun dishes you can think of. This red beans and rice recipe is some of the best I’ve ever had. I left out the smoked pork chops because I couldn’t find them in my local grocery store and it was still amazing. I left the veggies in bigger chunks so they wouldn’t totally disintegrate during the long cooking time. So creamy. So delicious. So full of flavor!
This makes my day, Audrey. Thank you!!
trying red beans and rice today-
I hope you enjoy it, Susan!!
the beans – are these soaked overnight or just rinsed straight out of the bag? I am used to soaking beans before cooking them
Hi, Kara! That’s one of the things that makes this recipe so easy: You don’t have to pre-soak the beans! I linked to an article about it, but it really works to cook them all day without soaking them overnight. Thanks for asking :)
Hi Andi,
This is the 1st time that I’ve made my Red Beans and Rice in my slow cooker. loved your recipe. Added green pepper too. It turned out delicious. Can’t wait to make it again.
Hi, Nancy! Thanks so much for your comment. I’m so happy to hear that you liked it!
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.
Thank you so much, Charmagne. I’m so happy to hear that it turned out well for you. Have a happy Thanksgiving!
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.
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!
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.
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!
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!
Oh, thank you so much, Maggie! I’m so happy to hear you enjoyed it!
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!
Oh wow, that is such a compliment! Thank you so much, Chae!
Can you give the recipe for smoked pork chops… I do not have a smoker so what other way would work?
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. :)
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 :)
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.
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!
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!
I’m glad you found it too, Lisa :) Let me know how you like it!
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!
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!
Not sure you’ll see this, but did you add 2 cups of water PLUS the 7 cups?
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.
You can never go wrong with more Cajun seasoning. Thanks so much for your note, Danielle. I’m glad you liked it!
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!
since I don’t eat any meat what else can I use in this
Hi, Marilyn! I’m sorry for not getting back to you sooner. I have never made this without meat, so I can’t say for sure how it would turn out. I did find this vegan red beans and rice recipe, and maybe you could combine the two. Hope that helps!
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.
I hope you enjoy it, Stacey. Thank you!
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 :)
I hope it turned out great, Aja! Thank you :)
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!
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!
The original thought about red beans and rice did not have meat. This was a dish of the early 1900’s. The dish was meant to stretch the budget. If meat was served it was on the side, when you had it. Only within 50 years or so, or if extra money could be found meat was added. BTW, red beans and rice was always a Monday dish. Even today in New Orleans restaurants still have it on their menu on Mondays. My grandmother would put dry beans in a glass bowl with a dish towel over it on the unlit stove overnight on Saturday. Sunday after dinner dishes she would start on making the red beans. Always without meat. Finishing cooking around 5pm, she would refrigerate them, after cooling down a bit, for Monday evening. It was always made on Sunday because Monday was clothes washing day. All day to wash and hang clothes, iron ,with starch from a Coke bottle with a cork spout plug! Monday’s supper was just reheated.
It was always said beans taste better on the second day.
I made this for my husband, and made a small veggie batch for me using Tofurky brand “italian sausage” and veggie broth.
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!)
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!
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. :)
Thanks, Ashlyn! I hope you love it!
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!
Beans are my favorite food! And, especially from scratch. Loving this recipe, Andi! :)
Thanks, Gloria! I didn’t know you were such a bean lover. I’ll dedicate my next bean recipe to you :)
Yay! Can’t wait to see what kind it is! Now you’ve inspired me to put up one of my bean recipes. xo
Now I’m excited to see YOURS!
Hi! Was just wandering if you could use regular boneless pork chops ? And do you cook them before putting them in the crockpot ? Thanks
Hi! You could use regular pork chops, but yes, you would need to cook them first and add the diced, cooked meat. It could be a good way to use up leftover pork chops! Thanks for asking, Tiffany :)