Red Beans and Rice is a traditional New Orleans-style recipe that simmers in the Crock Pot all day! No need to soak the beans in this recipe.
Many recipes will tell you to soak the beans before cooking, but when the beans simmer in a Crock Pot for an extended time, they cook all the way through and taste AMAZING!
My cousin Marjorie from A Pinch of Healthy also does Red Beans and Rice in the Instant Pot. We love this recipe, so I made a few changes for my Crock Pot. We always serve this with a side of southern cornbread.
I LOVE the way our house smells when this is simmering. It reminds me of football and cooler weather… and one wild trip to New Orleans for a National Championship game. 🙂
And, just like the quote from Steel Magnolias, “…it freezes beautifully.”
How do you thicken red beans and rice in a crock pot?
Some like this dish nice and thick! There are a couple of different ways to do this: mix cornstarch to broth and add it to your crock pot, or mash up the beans before serving.
Personally, I love the “mashing” method! It makes a ton of difference in the texture and creaminess. All you need is a potato masher, and mash around here and there until you reach your desired consistency!
Do you have to soak red beans before cooking?
Soaking beans is best for reducing cooking time. But, if you have more time on your hands for a slow cooking method, like a Crock Pot or Dutch Oven, then soaking isn’t necessary.
If you need to soak your beans, you can do so overnight or using a quick-soak method.
Recipe Tester Notes:
- Make this recipe with homemade chicken stock or vegetable broth. I never noticed a difference.
- After refrigeration, this will thicken a lot. Thin out the leftovers with vegetable or chicken broth.
- 1 Medium Onion, finely chopped
- 2 cloves Garlic, minced
- 1 pound Dry Kidney Beans, (or red beans)
- 1 tsp Louisiana Hot Sauce
- 1/2 tsp Dried Thyme, dried
- 2 Dried Bay leaves
- 7 cups Vegetable or Chicken Stock
- 1 pound Kielbasa sausage, sliced in 1/2 inch pieces
- 10 cups cooked white or brown rice
- Prepare all ingredients: chop onion and slice sausage.
- In a medium-sized skillet, saute onion in olive oil over medium-high heat until translucent. Add garlic and quickly stir in pan until fragrant. Transfer to slow cooker.
- Add all remaining ingredients (except rice) to a slow cooker. Stir and combine well.
- Cook for 6-8 hours on high or 10 hours on low. Stir occasionally. As cooking time ends, mash beans if desired.
- Prepare rice according to directions.
- Spoon rice into bowl and top with beans. Serve immediately!
Nutrition InformationYield 10 Serving Size 1
Amount Per Serving Calories 570 Total Fat 16g Saturated Fat 5g Trans Fat 0g Unsaturated Fat 10g Cholesterol 34mg Sodium 567mg Carbohydrates 85g Fiber 13g Sugar 5g Protein 23g