Slow Cooker New Orleans Red Beans and Rice
Although I grew up in Colorado, I’ve always loved this holiday and loved the food associated with the Bayou State of Louisiana. New Orleans Red Beans and Rice is one of my favorites – It’s an old Cajun dish that was normally eaten on Mondays (laundry day) using pork bones from Sunday’s dinner. Traditionally served with cornbread; it’s a simple, delicious, and warming dish – a quintessential down home comfort food and undoubtedly associated with Cajun cuisine.
I created this specific recipe for Red Beans and Rice when I lived in the South. Four years living in a state that boarded Louisiana, there was so much Cajun and Creole food influence around me… So I couldn’t help but try my hand at some of these wonderful dishes. I didn’t want to veer too far off from a conventional recipe… So I did my research and came up with a hearty and very traditional version of Red Beans and Rice.
I soak the dry beans overnight and then sauté the Cajun “trinity” of yellow onion, celery, and green bell pepper in some bacon fat the next day. I throw the beans, veggies, and spice mixture into a slow cooker; nestle a smoked ham hock in the center, cover with water, and let it cook all day. The result is a smoky, rich, and creamy stew with the slightest hint of heat.
Recipe Details
- Red Beans – The red beans used for this dish are not kidney beans. While similar in color, the size and texture of the two are different. I recommend using just traditional red beans in this dish – you should be able to find them in the dry bean aisle of your local grocery store. If you can’t find them, you could use red kidney beans. Just keep in mind that they will be a bit bigger than red beans.
- Andouille Sausage – Andouille Sausage is a popular ingredient in Creole cuisine. It tends to be heavily spiced in terms of flavor without adding too much heat. You should be able to find this sausage at your local grocery store or butcher. If you’re unable to find Andouille sausage where you live, you could substitute it for Polish kielbasa or even Chorizo. These are both rich and smokey in flavor like Andouille.
- Smoked Ham Hock – Smoked ham hock is a staple for many Southern-style bean dishes. Because this recipe cooks low and slow, you get a lot of flavor and richness from the ham hock, so I don’t recommend skipping this ingredient if possible. You should be able to find these at your local grocery store or butcher. They are usually located in the same section as ham and other smoked meats. If you’re unable to find a smoked ham hock, you can substitute with a ham bone or even a cup or so of diced ham and a few dashes of liquid smoke. The flavor profile will be slightly different, but it will still be delicious!
- Bacon Fat – Bacon fat adds to the smokey flavor of this recipe. However, if you don’t have it on hand, butter would also work!
- Onion, Green Bell Pepper, and Celery – Like onion, carrots, and celery are to French cuisine; yellow onion, green bell pepper, and celery are the “holy trinity” of Creole cooking. These are essentially the base of this recipe and add so much flavor.
- Seasonings – Most of the seasonings used in this recipe are pantry staples and can be found at your local grocery store. If you’re unable to find smoked paprika, other varieties would work just as well! The amount of cayenne is this recipe does not really add any heat. However, if you are very sensitive to heat, you can cut back on the amount or leave it out altogether. The flavor profile will be slightly different, but it will still be delicious!
- Soaking the beans - Soaking dry beans overnight is a necessary step that you don’t want to skip. This helps to break down the beans, making them easier to cook and digest. You’ll want to place the beans in a large bowl and put enough cold water in the bowl to cover the beans by a few inches. No need to refrigerate or cover. Just place them on your counter overnight, or up to 24 hours. The water may be a little slimy after the beans have soaked – This is normal! When the beans are done soaking, you’ll want to pour them into a colander, sort through them for any stones or debris, and rinse them well with cold water.
Serve it Up
I serve a generous portion of beans in a bowl topped with warm white rice, green onions, and Louisiana Gold hot sauce. This dish is so good! And you don’t have to wait until Mardi Gras to make it – It’s a great weeknight slow cooker meal and is quite lovely on a cold, snowy evening.
Laissez les bons temps rouler! Let the good times roll!
This traditional Southern dish is so simple yet so flavorful. It cooks in the slow cooker all day so it truly is a set it and forget it recipe that you can make any time of the year. Serve this with rice and alongside cornbread and salted butter for a truly comforting meal.
- 1 lb dry red beans (soaked in cool water overnight, sorted for stones and debris, and rinsed)
- 1 lb Andouille sausage, sliced on a diagonal
- 1 large smoked ham hock (or two small smoked ham hocks)
- 2 tbsp bacon fat (butter, lard, or oil can also be used if you don't have bacon fat)
- 1 large yellow or white onion, diced
- 1 large green bell pepper, diced
- 3 large celery stalks, diced (if the stalks have leaves, you can include them as well)
- 3 to 4 clove garlic, minced
- 3 bay leaves
- 1 heaping tsp ground thyme
- 1/4 heaping tsp dry rubbed sage
- 1 heaping tbsp dried parsley
- 1 heaping tsp Cajun seasoning
- 1 heaping tsp smoked paprika
- 1/2 tsp cayenne, or to taste
- 1/2 tsp black pepper, or to taste
- Salt to taste
Place the soaked and rinsed beans in a slow cooker and set aside.
In a medium skillet, sauté the onion, bell pepper, and celery in bacon fat until soft (about 8 minutes). Add in the garlic and sauté until fragrant (about 30 - 60) seconds. Turn off the heat and set aside.
Pour just enough cold water into the slow cooker to cover the beans. Next, mix in the sautéed veggies along with the bay leaves and remaining ingredients, minus the ham hock and sausage (I add a few shakes of salt and then add more, if needed, when I taste the beans towards the end of their cook time).
Nestle the ham hock, meat side down (usually the widest end), into the middle of the beans. Let cook for about 4 to 5 hours on high or 8 to 9 hours on low, checking on the beans once in awhile if you can.
About an hour before the beans are done, mix in the sliced sausage. Cover and continue to cook until the beans are soft.
when the beans are soft, you’ll want to do a taste test and season with salt if necessary. Use the back of a wooden spoon to smash some of the beans against the side of the slow cooker to thicken the mixture. Cook for about another 30 minutes.
Serve with freshly cooked rice and cornbread on the side. Garnish with thinly sliced green onions and Louisiana hot sauce.