Hello world. I hope you are doing well and staying strong. Life has thrown its share of curveballs recently, and finding comfort in simple things is more important than ever. Speaking of comfort, is there anything more soothing than a warm, flavorful bowl of New Orleans Red Beans and Rice? This slow cooker version is not just easy to make; it’s an authentic taste of Louisiana that will transport you straight to the heart of the French Quarter with every bite.
Even when life gets hectic, and believe me, it has been, cooking remains my sanctuary. Lately, I’ve been experimenting and perfecting this Slow Cooker New Orleans Red Beans & Rice recipe. It’s inspired by my sister-in-law, Alice, who showed me years ago in New Orleans just how incredible slow cooker red beans can be. This recipe is a tribute to her and the flavors of that amazing city.
Red beans and rice is quintessential comfort food in New Orleans, a true Nawlins staple. Just like gumbo and jambalaya, it’s deeply ingrained in the city’s culinary identity. You’ll find it proudly featured on menus across New Orleans, from casual eateries to upscale restaurants serving authentic Creole and Cajun cuisine. Historically, this dish was traditionally prepared on Mondays, laundry day, utilizing the leftover ham bone from Sunday dinner. A pot of beans would simmer on the stovetop all day, slowly infusing with flavor as the laborious task of laundry was underway. This tradition dates back to a time before modern washing machines and dryers, when laundry was a much more demanding chore.
While laundry day might not hold the same significance in our modern, convenience-driven lives, the Monday red beans tradition persists in many New Orleans households and even school cafeterias. This is wonderful for a couple of reasons. Firstly, I cherish the preservation of traditions; they connect us to simpler times and keep our history alive. Secondly, it eliminates the Monday dinner dilemma. Monday equals red beans – problem solved!
My family absolutely adores this slow cooker red beans recipe. My husband, a New Orleans native, declared it tasted like it came straight from a top-notch New Orleans restaurant kitchen. That’s high praise and more than enough validation for me!
Let’s delve into the ingredients. You’ll need dried red kidney beans, vegetable or canola oil, the holy trinity of Cajun cooking – celery, onion, and green bell pepper, along with garlic, bay leaves, thyme, cayenne pepper, salt, black pepper, smoked or andouille sausage, and a ham hock. If you can’t find a ham hock, a smoked pork hock is a perfect substitute. They’re usually located in the packaged ham section of most grocery stores. If using a smoked pork hock, you might need to add a touch more salt at the end to taste. Now, about the sausage: for those who love a spicy kick (like my husband), go for traditional andouille sausage. If you prefer a milder flavor (like me), stick with smoked sausage; we find beef smoked sausage works exceptionally well.
Here’s the simple process. First, sauté the chopped celery, onion, and green pepper in oil until they soften. Then, add the minced garlic and all the aromatic herbs and spices, cooking for just another minute. Next, the rinsed red beans, water, and ham hock go into your slow cooker, followed by the sautéed vegetable mixture. Set your slow cooker to low for 6-8 hours, cooking time may vary depending on your specific slow cooker model. I like to add the sliced sausage to the slow cooker during the last hour of cooking. Adding it too early can cause the sausage flavor to become diluted and less pronounced. This final hour is also when I typically start cooking the rice to have it ready when the beans are done.
And there you have it – several hours later, a taste of New Orleans right in your kitchen! The result is incredibly flavorful, wonderfully creamy, and deeply satisfying. The amount of cayenne pepper in the recipe below provides a mild, subtle warmth. Feel free to double it if you prefer a spicier dish.
This is true soul food, something we could all use a little more of right now. Ladle generous servings over steaming white rice and serve with a side of cornbread – even the boxed mix works perfectly; no need to stress! I hope you enjoy this recipe as much as my family does. Take care, breathe deeply, and remember that brighter days are ahead.
You might also enjoy these New Orleans inspired recipes:
Slow Cooker Chicken & Sausage Gumbo
New Orleans Chicken & Sausage Jambalaya
Slow Cooker New Orleans Red Beans & Rice Recipe
An authentic, easy, and utterly delicious recipe for New Orleans Red Beans & Rice, perfectly made in your slow cooker. Expect incredibly flavorful, luxuriously creamy, and deeply comforting results.
- 1 pound dried red kidney beans, rinsed (no pre-soaking required)
- 7 cups water
- 1 ham hock or smoked pork hock (*see note below)
- 3 tablespoons vegetable or canola oil
- 2 celery stalks, finely chopped
- 1 medium yellow onion, finely chopped
- 1 medium green bell pepper, finely chopped
- 1 teaspoon dried thyme
- 1/4 teaspoon cayenne pepper (use 1/2 teaspoon for spicy, 1/8 teaspoon for very mild)
- 1/4 teaspoon black pepper
- Salt to taste
- 2 bay leaves
- 3 cloves garlic, minced
- 1 package (14 oz) beef smoked sausage, sliced into 1/4-inch rounds (*see note below)
- Rinse the red kidney beans and place them directly into your slow cooker. Add 7 cups of water, 1 teaspoon of salt, and the ham hock to the slow cooker.
- Heat vegetable or canola oil in a large skillet over medium-high heat. Once hot, add the chopped celery, onion, and green bell pepper and sauté until slightly softened, approximately 5 minutes. Add the dried thyme, cayenne pepper, black pepper, bay leaves, minced garlic, and 1/4 teaspoon of salt. Cook, stirring constantly, for 1 minute until fragrant.
- Transfer the vegetable and seasoning mixture to the slow cooker. Cook on low heat for 6-8 hours, or on high heat for 4-6 hours (cooking times may vary depending on your slow cooker). Add the sliced smoked sausage to the slow cooker during the last hour of cooking. Adjust salt to taste as needed (*see note below).
- Remove the ham hock and bay leaves before serving. Serve hot over cooked white rice and with a side of cornbread, if desired.
Recipe Notes:
- If using a smoked pork hock instead of a ham hock, you may need to add an extra 1/2 teaspoon of salt at the end to enhance the flavor.
- While I prefer beef smoked sausage, feel free to use your favorite type. For a truly traditional New Orleans experience, use andouille sausage for its signature spicy flavor.
- The red beans will naturally thicken and become even creamier as they cool. Leftovers freeze beautifully when stored in airtight containers.
