I didn’t take any short cuts when creating my version of the Louisiana traditional red beans and rice in the crockpot. When you’re ready, your meal will be ready in the late afternoon or evening if you put everything in the slow cooker in the morning.
| Prep Time: | 20 mins |
| Cook Time: | 8 hrs 10 mins |
| Total Time: | 8 hrs 30 mins |
| Servings: | 8 |
Ingredients
- 1 pound andouille sausage, sliced into rounds
- 1 large sweet onion, chopped
- 1 medium green bell pepper, chopped
- 1 medium jalapeno pepper, seeded and chopped (Optional)
- 8 cloves garlic, chopped
- 1 pound dried red beans, soaked overnight
- 1 ham hock
- 10 cups water
- 6 fresh basil leaves, chopped
- 1 teaspoon Creole seasoning, or to taste
- 1 teaspoon ground black pepper
- 4 cups hot cooked rice
Instructions
- Brown sausage in a large skillet over medium-high heat, 5 to 7 minutes. Use a slotted spoon to transfer sausage to a slow cooker, leaving drippings in the skillet.
- Add onion, bell pepper, jalapeño, and garlic to drippings in the skillet; cook and stir over medium heat until tender, about 5 minutes. Transfer to the slow cooker.
- Add soaked beans and ham hock to the slow cooker, then pour in water. Add basil, Creole seasoning, and pepper. Cover and cook on Low until beans are tender, about 8 hours. If the bean mixture is too watery, remove the lid, increase the heat to High, and cook until beans are creamy.
- Serve with cooked rice.
Nutrition Facts
| Calories | 556 kcal |
| Carbohydrate | 62 g |
| Cholesterol | 50 mg |
| Dietary Fiber | 15 g |
| Protein | 27 g |
| Saturated Fat | 8 g |
| Sodium | 615 mg |
| Sugars | 3 g |
| Fat | 22 g |
| Unsaturated Fat | 0 g |
Reviews
Had this as a side dish for the smoked pulled pork on Labor day. I used some fresh garden ingredients (because I had them on hand). I used 2 jalapeño peppers and a tomato instead of the green pepper. I had lots of complements and requests for the recipe.
Most people will just laugh and call me an idiot but I wish the recipe specified that the cooked rice is to be served with the beans and not to be added to the crockpot to cook with everything else. I thought, that sure seems like the rice will get soggy, but followed the recipe anyway. We ended up with porridge and beans. It tastes fine but obviously the texture sucks. A sad waste of a lot of good food.
Way back when my grandmother would make these, cayenne pepper wasn’t as easy to come by in northern Louisiana as it was in southern Louisiana. That’s where the jalapeno comes in to play if anyone is wondering. Great recipe for a Louisiana Monday staple.
Perfectly spiced. Served with Dirty Rice. Delicious.
Don’t use 10 cups of water. Insanity. 7 cups is plenty. Fresh basil because bay leaves because it is more authentic. (I had to skim about 4 cups of water off my beans… 2 cups went into the pot to make the rice). Mashed up some beans to help the consistency and voila! Perfect beans. Varied the spices to my taste. Have made this 2x and I love it. Freezes well.
It was good I’m from Louisiana and this is a staple in my family. One ingredient we use is bacon grease it brings out more flavor in your beans. My grandmother taught me that she always had a jar of grease by the stove. love this
I pretty much followed the recipe and took it out to serve in public. This dish got multiple complime.mts! I was happy to make it and warm many bellies.
Beans did not cook in 8 hours, so I had to finish on the stove. I also in subsequent times used less water and used onion, pepper, and celery (instead of jalapeno). Also cooked it on the stove because it’s much faster. Very tasty, though.
It turned out really good. I didn’t have cloves of garlic, so I used minced garlic, also used pepperonchini peppers instead of jalapenos, but was fantastic.
Fantastic! Yummy!! I omitted the jalapeño (did not have) and used more like 2 tablespoons of Cajun spice and it was perfect.
I love this recipe. I used a ham bone with plenty of meat on it. I used fresh andouille instead on of my regular smoked andouille. it was good but the flavor was not as strong and they became cajun meatballs in the slow cooker.
Didn’t change a thing but I did omit the water and used chicken broth
was great and easy to make.
I added celery. Flavor was good but it was watery – I had to put it in a pot to cook down. Next time, I would either cut down on the water to 6 cups or cook it on the stove.
Used chicken broth instead of water and added celery per another recommendation! Loved it!!
My wife was from near to New Iberia, La. We ate red beans and rice on a regular basis. She liked to coarse chop some jalapeno pepper along with the bell pepper, onion and a little celery. She parboiled the slices of sausage to remove some of the grease before adding. When the beans were softened, she mashed about a third of them to give a gravy-like consistency. Sometimes she added a little rough chopped tasso or partially fried sliced salt pork to enhance the flavor. Everyone (including me) loved her beans. She also cooked dried white beans in a similar fashion and they were spectacular!
Absolutely excellent recipe.
Where’s the bean gravy? Too watery! Next time go with 8 cups maybe. Flavor wise, it needed something else, not sure what, since I’m a southerner new at cooking. Plus I would leave out the ham-hock; something about the smell of the ham hock didn’t work for me. But I’ll try again soon!
Good recipe, yet not specifically “authentic” to Louisiana. I substituted the basil for bay leaves (only 3) and added celery, but otherwise stuck to the recipe and enjoyed. I liked the extra touch of heat with the jalapenos.
Bland and watery
It was great and easy to make. I used wild rice and it was perfect.