If you’re looking for an easy, delicious, and authentic recipe for New Orleans Red Beans & Rice, look no further. You’ll love this amazing slow cooker version! It’s flavorful, creamy, and so comforting.
Hello world. I’m hoping you’re ok. I’m hoping you’re holding on tight. I don’t know about you, but my grip is getting tired. 2020 has brought a few challenges my way. I know it’s been hard for you, too. Over here, it’s been a series of unfortunate events that started in January when my mom had an accident at home that led to a sudden decline in health and a long hospitalization. Two broken bones, a serious case of pneumonia, and several invasive procedures later, she came home under hospice care. Yet somehow, despite her poor prognosis, day by day, she’s gotten a bit better. Although her baseline is now very different than it was early in the year, I am grateful.
Then, just when I thought I could relax the tension in my shoulders, the world fell victim to covid-19 and well, let’s just say it’s going to take a lot of chocolate chip cookies and several glasses of wine to get myself back to good. I have more to say on that matter, but I’d rather revisit that later and at least for now, take you away from that ugly place. Food is always the answer.
Even though I’ve been absent around here, I have been cooking and baking quite a bit, especially this past month (along with the rest of the world). One of the recipes I’ve been testing, tweaking, and re-testing is this Slow Cooker New Orleans Red Beans & Rice. Years ago, when we lived in New Orleans, my sister-in-law taught me you could make really good red beans in your slow cooker (thanks Alice). This recipe is inspired by her.
Red beans & rice is comfort food in Nawlins. Like gumbo and jambalaya, it is woven into the city’s identity. You’ll find it on most restaurant menus serving traditional New Orleans fare. Historically, it was a meal made on Mondays (the day of the week set aside for the wash) often using a ham bone leftover from Sunday dinner. On those mornings, a pot of beans would be placed on the stovetop to simmer away slowly throughout the day as the laundry was done. This tradition started before the conveniences of washers and dryers when doing the laundry was a more labor-intensive task.
Although washing our clothes has gotten easier and there isn’t really a designated laundry day anymore, many households and even school cafeterias around the city have kept that Monday tradition going, which is great for two reasons. First, I love when traditions are preserved. They’re reminders of simpler times and they keep our pasts alive. Second, there’s no deliberating over what to make on that day. It was set in stone years ago. Monday = red beans.
My family and I love the way these red beans turned out. My husband (born and raised in New Orleans) gave his stamp of approval by saying they taste like they came out of a good New Orleans restaurant kitchen. That’s good enough for me.
Let’s talk ingredients. You’ll need dried red kidney beans, vegetable or canola oil, celery, onion, green pepper, garlic, bay leaves, thyme, cayenne, salt/pepper, smoked or andouille sausage, and a ham hock. If you have trouble finding a ham hock, you can substitute a smoked pork hock. In my grocery store, they’re usually in the section where the packaged ham steaks and whole hams are. If you do use a smoked pork hock in place of a ham hock, you may need to add a bit more salt at the end. In terms of the sausage, if you like things very spicy (that’s my husband), go for the traditional andouille sausage. If you’re a spice wimp (that’s me), stick with smoked sausage (we like the taste of beef smoked sausage best).
Here’s how it’s made. First, you’ll sauté the celery, onion, and green pepper in the oil until softened. Then, you add the garlic and herbs/spices and cook a minute more. Next, the beans, water, and ham hock go into the slow cooker followed by the sautéed mixture. Set to low for 6-8 hours (time varies depending on your slow cooker). I like to add the sliced sausage to the slow cooker when the beans have one hour left to cook. I find that if you add the sausage too early, its flavor gets lost and washed out. This is also the time I start cooking my rice.
Here’s the result several hours later. Tastes like New Orleans! It’s flavorful, creamy and so satisfying. The amount of cayenne pepper listed in the ingredient list below results in a mild, very subtle kick of spice. You can double it if you like more heat.
This is soul food, which I think we could all use right now. Ladle it over steamy white rice and serve with a side of cornbread (the box stuff will do – no stress). Hope you enjoy this recipe. Be well, take deep breaths. Better days are coming.
You might also like:
Slow Cooker Chicken & Sausage Gumbo
New Orleans Chicken & Sausage Jambalaya
Slow Cooker New Orleans Red Beans & Rice
An easy, delicious, and authentic recipe for New Orleans Red Beans & Rice made in the slow cooker. Flavorful, creamy, and so comforting.
Ingredients
- 1 pound dried red kidney beans, rinsed (no need to soak beans prior to cooking)
- 7 cups water
- 1 ham hock or smoked pork hock *see note
- 3 Tablespoons vegetable or canola oil
- 2 stalks celery, chopped small
- 1 medium yellow onion, chopped small
- 1 medium green bell pepper, chopped small
- 1 teaspoon dried thyme
- 1/4 teaspoon cayenne pepper (use 1/2 teaspoon if you like very spicy & 1/8 teaspoon if you like very mild)
- 1/4 teaspoon black pepper
- salt
- 2 Bay leaves
- 3 garlic cloves, minced
- 1 package (14 oz) beef smoked sausage, sliced into 1/4 inch rounds *see note
Instructions
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Rinse beans and place into slow cooker. Add the water, 1 teaspoon salt, and ham hock to slow cooker.
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Place oil into a large skillet and heat over medium high heat. Once heated, add celery, onion, and green pepper and cook until slightly softened, about 5 minutes. Add all seasonings, Bay leaves, minced garlic, and 1/4 teaspoon salt. Cook, stirring continuously, for 1 minute.
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Add vegetable/seasoning mixture to slow cooker. Cook on low heat for 6-8 hours (time varies with different slow cookers) or on high for 4-6 hours. Add sliced sausage to slow cooker during last hour of cooking. Add more salt if needed (see note).
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Remove ham hock & Bay leaves. Serve with rice and a side of corn bread, if desired.
Recipe Notes
- If you use a smoked pork hock in place of a ham hock, you may need to adjust/add a little more salt (about 1/2 teaspoon) at the end.
- I like to use beef smoked sausage, but use what you like. Andouille sausage is the traditional, spicy sausage used in New Orleans.
- Beans will get thicker and creamier as they cool. They freeze well tightly covered.
Arlene & José Boix
We are ready to cook especially after reading the related family story. Just that plus the recipe ingredients, makes this 5 Star recipe. We have Camellia Red Kidney Beans ready to go along with “the Trinity.” Great hearing from you; hope everyone is staying healthy and safe! From Texas City, Arlene & José
Blanca
I hope you like it! It’s a big hit at our house
Ed
Just made this, tweaked it a bit. Didn’t use slow cooker, just kidney beans from a can so it took one hour total. I didn’t have cayenne pepper but the chorizo sausage I used was plenty spicy. I also forgot to use garlic and didn’t have a ham hock lying around so I skipped that too (considered bacon). That said, it came out great anyway. Thanks for the recipe.
Ed
I’ve made it the other way before but this worked pretty well actually. The onion, green pepper and celery add a lot of flavor as did the chorizo. I call it Campfire Cajun Cuisine!
Andrea
These flavorful red beans were easy to make and so comforting to enjoy. Whether you are from New Orleans or not, this meal tastes like home! I prepared these in my instant pot on the “multigrain” setting for 30 minutes. After releasing the pressure I added the smoked sausage and cooked for another 10 minutes. Delicious!!