This Southern-style Crock-Pot Red Beans and Rice recipe is not quite as spicy as Crock-Pot Cajun Beans and Rice, but just as tasty and just as easy!
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When I read the ingredients of this southern-style slow-cooker red beans and rice recipe, I can almost smell it cooking. Like many good southern recipes, the recipe includes a pound of ham. That, along with the andouille sausage and an abundance of savory vegetables and seasonings makes this hearty dish something you can’t wait to come home to.
Cooking long and slow like this has several advantages. You don’t have to pre-soak the beans, for one thing. Another thing is that the flavors really have time to meld together well, which is a huge advantage. I always love any kind of saucy dish better the day after cooking for just this reason, but with the slow cooker, you get that beautifully developed taste on the first day. The third advantage is the ease of cleanup. This is truly a one-pot dish, and a delicious “set-it and forget it” dinner option.
Crock-Pot Red Beans and Rice Variations
This recipe is written for a very large batch of red beans and rice that might push the limits of a standard 6-quart Crock-Pot. If you like, you can use half of all the ingredients to make a smaller batch that fits more comfortably. All the rest of the instructions remain the same for a half-batch.
If you have a large, 7-quart Crock-Pot, it should fit just fine.
Crock-Pot Red Beans and Rice Recipe Substitutions
Red beans: You can use kidney beans instead of small red beans, but they will take longer to cook.
Prep-Ahead Tips
You don’t have to soak the beans overnight for this recipe, but you can shorten the cooking time if you do. Just cover the beans with water, allow them to soak overnight, then drain the beans prior to adding them to the slow cooker.
Chopping the vegetables in advance makes for less work in the morning. You can dump all of the ingredients in the Crock-Pot, give it a stir, set the timer and go.
Of course, the red beans cook in the Crock-Pot long enough that you will have time to make the rice, but you can also make it in advance and store it in a covered container in the refrigerator. When you’re ready to serve, just steam it on the stovetop or in the microwave. For the stovetop method, heat the cooked rice and several tablespoons of water in a covered pot over medium-low heat, stirring frequently, until it’s thoroughly warmed.
Crock-Pot Red Beans and Rice Recipe
Southern-style red beans and rice with ham, andouille sausage, and vegetables, slow-cooked until tender and flavorful. No soaking required—just add everything to the Crock-Pot and go.
Ingredients:
- 1 pound dried red beans, sorted and rinsed
- 1 (28 ounce) can diced tomatoes
- 1 pound ham, cubed
- 1 pound smoked or andouille sausage, cut in half and sliced
- 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
- 4 to 6 cups cooked rice
Tools:
- 7-quart Crock-Pot or slow cooker
Directions:
1. Place all of the ingredients EXCEPT the rice into the slow cooker.
2. Stir the ingredients to combine.
3. Cover the slow cooker and cook on low for 6 to 8 hours or until the beans are tender.
4. Remove the bay leaves.
5. Serve the beans over rice.
How to Store Leftovers
You can store leftover Crock-Pot red beans and rice in a covered container in the refrigerator for up to five days. You can store each part separately, or combine the beans and rice into one container.
How to Freeze Leftovers
Allow beans and rice to thoroughly cool, then place in an airtight, freezer-safe container in the freezer for up to 3 months. Be sure to label and date the container.
How to Thaw Crock-Pot Red Beans and Rice
Thaw frozen red beans and rice overnight in the refrigerator.
How to Reheat Crock-Pot Red Beans and Rice
You can reheat individual portions in the microwave for 2-3 minutes, stirring about halfway through. Or reheat in a saucepan on the stove over medium-low heat, stirring occasionally. For either reheating method, you may need to add a little water to loosen the sauce.
Printable Recipe for Crock-Pot Red Beans and Rice
Crock-Pot Red Beans and Rice Recipe
Equipment
- 1 7-quart Crock-Pot or slow cooker
Ingredients
- 1 pound dried red beans sorted and rinsed
- 1 28 ounce can diced tomatoes
- 1 pound ham cubed
- 1 pound smoked or andouille sausage cut in half and sliced
- 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
- 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
More Crock-Pot Recipes
Crock-Pot Cajun Red Beans and Rice
Crock-Pot Cajun Potato and Sausage Soup
Slow Cooker Sriracha Chicken Recipe
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