red beans in a crock pot recipe

Written BySheba G Updated On
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The Best red beans in a crock pot recipe

I’m so excited to share with you one of my family’s favorite recipes – red beans in a crock pot. This hearty, comforting dish has been a staple in our household for years, and I’m sure it will become a favorite in yours too. The origins of this recipe are unclear, but it’s believed to have originated in the Southern United States where it was often served at family gatherings and special occasions.

The rich flavors and tender texture of the beans make it a perfect dish for any occasion, whether it’s a weeknight dinner or a holiday feast. I remember growing up, my grandmother would make this recipe for us all the time. She’d start by soaking dried red kidney beans overnight, then cook them in a crock pot with some onion, garlic, and spices.

The aroma that filled our house was incredible, and we’d all gather around the table eager to dig in. As I’ve grown older, I’ve come to appreciate the health benefits of this recipe too. Red kidney beans are packed with protein, fiber, and antioxidants, making them an excellent choice for a nutritious meal.

And let’s not forget the convenience of using a crock pot – just throw all the ingredients in and let it cook while you’re busy with other things. In our household, we love serving this recipe over rice or with some crusty bread on the side. It’s also a great way to use up any leftover vegetables or meat you might have on hand.

And the best part? It’s incredibly easy to customize to your taste – add some diced ham or bacon for added flavor, or try out different spice blends for a unique twist.

Crock Pot Red Beans and Rice

4.7 from 664 votes

A classic Creole dish featuring tender red beans slow-cooked in a crock pot with savory seasonings, served over fluffy rice. This recipe is a must-try for any occasion.

Prep Time15 mins
Cook Time8 hours
Resting Time0 mins
Total Time8 hours 15 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Red Beans

1 lb dried red beans
1 large onion, chopped
1 green bell pepper, chopped
2 stalks celery, chopped
4 cloves garlic, minced
1 can (14.5 oz) diced tomatoes
2 cups chicken broth
1 tbsp Cajun seasoning
1 tsp smoked paprika
1 tsp dried thyme
1 tsp dried oregano
1 bay leaf
Salt and pepper to taste

For the Rice

1 cup long-grain white rice
2 cups water
1 tsp salt

👨‍🍳Directions

1Rinse the dried red beans under cold water and pick out any debris.
2Place the beans in a large bowl and cover with water.
3Soak for at least 4 hours or overnight.
4Drain and rinse before using.
5Preheat the crock pot to low heat.
6Add the chopped onion, bell pepper, and celery to the crock pot.
7Cook on low for 5 minutes, until the vegetables begin to soften.
8Add the minced garlic and cook for an additional 1 minute, until fragrant.
9Stir in the diced tomatoes (with juice), chicken broth, Cajun seasoning, smoked paprika, thyme, oregano, and bay leaf.
10Add the drained and rinsed red beans.
11Stir well to combine.
12Season with salt and pepper to taste.
13Cover the crock pot and cook on low for 6-8 hours, stirring occasionally, until the beans are tender and the flavors have melded.
14If the mixture becomes too thick, add a little more chicken broth or water.
15While the beans are cooking, prepare the rice.
16Rinse the rice under cold water until the water runs clear.
17In a saucepan, combine the rice, water, and salt.
18Bring to a boil over high heat.
19Reduce the heat to low, cover, and simmer for 18-20 minutes, until the rice is tender and the water has been absorbed.
20Fluff with a fork and set aside.
21When the red beans are done cooking, remove the bay leaf.
22Taste and adjust the seasoning if necessary.
23Serve the red beans hot over a bed of fluffy rice.
24Garnish with chopped green onions or parsley, if desired.

🔧Equipment

Crock pot
Mixing bowl
Measuring cups and spoons
Wooden spoon
Colander
Saucepan with lid

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 5g💛Saturated Fat: 1g❤️Cholesterol: 5mg🧂Sodium: 800mg🌾Total Carbs: 55g🥦Dietary Fiber: 10g🍬Sugars: 5g🥩Protein: 20g

📝Notes

Tips: You can use canned beans instead of dried, but adjust the cooking time accordingly. Add cooked sausage or ham to the dish for extra protein.

This red bean recipe is always a good idea for any occasion – whether you’re planning a family gathering or just need a comforting meal after a long day.

One of my favorite things about this recipe is how easily it can be adapted to suit your tastes – so feel free to experiment with different spice blends or add-ins until you find your perfect combination.

❓ Frequently Asked Questions About Crock Pot Red Beans and Rice

Q: What type of beans should I use for this recipe?

In this recipe, we recommend using red kidney beans. They hold their shape well and have a rich, slightly sweet flavor that pairs perfectly with the spices.

Q: Can I use canned beans instead of cooking dried beans?

While you can use canned beans as a substitute, keep in mind that they’ll lack some of the texture and flavor that cooked dried beans provide.

Q: How long does it take to cook the beans in a crock pot?

The cooking time will depend on your crock pot’s temperature setting and the number of beans you’re using. As a general rule of thumb, plan for 6-8 hours on low or 3-4 hours on high.

Q: Can I add other ingredients to this recipe besides onion and garlic?

Yes! Feel free to get creative with your additions – some popular options include diced bell peppers, sliced jalapeños, or chopped fresh herbs like parsley or cilantro.

Q: How do I store leftover red bean mixture?

Scoop any leftovers into an airtight container and refrigerate for up to 5 days or freeze for up to 3 months.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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