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.
Red beans and rice has always been a favorite of mine. I love this crock pot version for when I have all day to let it simmer, and I also love this skillet version for when I’m shorter on time.
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.
If you’ve tried this crock pot red beans and rice recipe, don’t forget to rate the recipe and leave me a comment below. I love to hear from people who’ve made my recipes!
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.