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For the Love of Food

Cajun Red Beans and Rice in the Crock-Pot

November 23, 2014 3 Comments

2.2K shares
  • 34
Jump to Recipe Print Recipe
Red Beans and Rice is the ultimate Cajun comfort food.
 This Crock-pot version makes this recipe easy to make and perfect for feeding your hungry family on cold winter nights! Bonus: leftovers rock!
 

Print Recipe

Cajun Red Beans and Rice in the Crock-Pot

Ingredients

  • 1 lb dried red beans like Camellia brand
  • 1 large Vidalia onion chopped
  • 1 green bell pepper seeded and chopped
  • 1 stalk celery chopped
  • 5 cloves garlic peeled
  • 1 tbsp or to taste Creole seasoning, like Tony Cachere's
  • 32 oz chicken or vegetable broth or more depending on the size of your Crock-pot
  • 1-2 links smoked sausage sliced
  • 1 pkg diced pork tasso ham or 1 ham hock optional
  • salt and pepper to taste
  • cooked white rice for serving
  • green onions for garnish

Instructions

  • Soak dried beans in a bowl filled with water overnight.
  • Drain and rinse well in the morning
  • Add drained beans to a Crock-pot.
  • Add chopped onions, bell peppers, celery, and garlic in a food processor and pulse until finely diced and blended.
  • Add vegetable mix to Crock-pot.
  • You can now add meat (optional) of your choice to the Crock-pot: a ham hock or ham bone or chopped  ham (I used pork tasso).
  • Cover beans with broth (or hot water).
  • Finally, add seasonings. I use Creole seasoning and salt and pepper.
  • Cover and cook on high for 3-4 hrs.
  • Add sliced sausage and mix in. Cook on low an additional 1-2 hrs.
  • Serve in a bowl on top of hot white rice and garnish with green onions.
Did you make this Recipe?Tag @flchefnicole or hashtag #fortheloveoffoodblog
 
 I like to use the Camellia brand red kidney beans (found at Walmart).
Soak dried beans in a bowl filled with water overnight.
Drain and rinse well in the morning.
Add beans to the Crock-pot.
 Chop all veggies and add to a food processor.
Pulse until finely diced and blended.
Optional: you can finely dice veggies by hand too.
I love the flavor and texture of Cajun pork tasso so I decided to add it chopped to my beans instead of using ham hocks.
Add veggies and chopped ham to the beans in the Crock-pot.
Cover with broth.
Add seasonings to the beans then cover and cook on high for 3-4 hours.
Add sliced smoked sausage to the beans and cook on low another 1-2 hours.
Creamy and delicious and ready to serve!
Cook white rice and serve beans in a bowl on top of hot rice. 
Garnish with green onions and add hot sauce if desired.
That’s some tasty Cajun comfort food!

2.2K shares
  • 34

Filed Under: Crock-Pot, Mardi Gras, Popular, Soup

Previous Post: « Mama’s Pasta Bolognese…and a Prego Announcement!
Next Post: Crockpot Creamed Corn »

Reader Interactions

Comments

  1. Kit Graham

    July 14, 2017 at 1:47 am

    Such a great dinner recipe!

    Reply
  2. Unknown

    July 14, 2017 at 10:10 pm

    Love that you used the slow cooker!

    Reply
  3. Phoebe @ GettingFreedom

    July 14, 2017 at 11:40 pm

    We love Red Beans and Rice! Great idea to use the slow cooker to make it easier!

    Reply

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