Go Back

Cajun Red Beans and Rice in the Crock-Pot


  • 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


  • 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 choppedĀ  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.