Beans make a great meal. They are inexpensive, healthy, and filling. We eat bean dishes regularly because I use them to stretch our food budget, and I can always count on my family to eat them.
This Crock Pot Red Beans and Rice recipe is a great one to make after Easter or Christmas (or anytime you make a ham) because you can save the ham bone to give this recipe lots of extra flavor.
Tips for making crock pot red beans and rice!
If you like things on the hotter side, you can up the spice in this recipe by increasing the Cajun seasoning and using the Andouille sausage.
We like some spice, but I keep it on the milder side for the kids. My husband especially likes spicy food, but when we used 2 tablespoons of Cajun seasoning our noses were running and even he said that it was a bit too much. So, adjust away, but a little of the seasoning goes a long way.
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Crock Pot Red Beans and Rice
- 1 ham bone or ham hock
- 1 green bell pepper chopped
- 1 medium yellow or white onion chopped
- 4 celery stalks chopped
- 3 garlic cloves minced
- 1 T . Cajun seasoning
- 1 lb . dried small red beans rinsed and picked over
- 6 c . chicken broth
- 14 oz . Andouille sausage or smoked kielbasa sliced
- 1 tablespoon liquid smoke
- Place ingredients except sausage and liquid smoke into a crock pot.
- Cook on high for 6-8 hours, or until beans are tender.
- In the last 30 minutes, stir in sausage and liquid smoke.
- If you want a thicker sauce, smash some of the beans, and stir back into the sauce.
- Serve over cooked white rice.