Red Beans and Rice Crock pot Style

8 servings Prep: 15 m Cook: 10 h Total: 10 h 15 m Beginner
5.0/5 (8)
Red Beans and Rice Crock pot Style
Working and fixing something for dinner can be a problem. Using the crock pot enables you to cook a hearty dinner of red beans, smoked sausage, and rice without much fuss. Quick soak of the dried beans is recommended by many cooks or an overnight soak of the beans. For the quick soak - Rinse and sort the beans in a pot; to one pound of beans (2 cups) add 6 to 8 cups hot water. Bring to a rapid boil; then boil for two minutes. Remove from heat, cover and let stand one hour. Drain the water and rinse beans. The Paupered chef offers: 15 minutes on top of the oven to bring to a boil, and then 75 minutes inside a 250 degree oven. No need to soak the beans before hand.

Ingredients

8 servings
  • 1 lb red kidney beans
  • 1 large onion chopped
  • 1 bell pepper chopped
  • 1 clove garlic minced
  • 2 lbs smoked sausage cut in 1/2 inch pieces
  • 1 bay leaf
  • 1 pork hambone (optional)
  • Salt and pepper to taste
  • Red pepper or cayenne to taste
  • Water to cover beans
  • 3 cups cooked rice

Step-by-Step Instructions

  1. Wash and sort the beans, removing any debris. Add to the crock pot: the washed beans, chopped onion, chopped bell pepper, minced garlic, hambone (if using), and bay leaf. Pour enough water in the crock pot so that the water is 2 to 3 inches above the beans.
  2. Turn the crock pot on low and cook overnight (10 hours) or during the day while at work. Do not peek or uncover during cooking.
  3. Early the next morning or after returning from work, check the beans. If the water needs further reduction (and generally it does), turn the cooker on high. Smash some of the beans against the side of the pot with a spoon to thicken the gravy. Cook one or two more hours, adding the smoked sausage in the last 30 minutes of cooking. Remove bay leaf and season to taste with salt, pepper, and cayenne.
  4. Alternatively, pour the entire mixture from the crock pot to a large heavy duty pot or cast iron pot. Smash some of the beans to thicken the gravy. Cook over medium heat to reduce the water and thicken the gravy, about 30-45 minutes. When the gravy is almost the consistency you want, add the smoked sausage, salt, pepper, and cayenne. Remove the bay leaf. Cook for 30 minutes more.
  5. Serve over cooked rice and enjoy.

Common Problems and Solutions

Q: Why are my beans still hard after 10 hours?

A: Old beans take longer to soften. Make sure water stays 2-3 inches above beans during cooking. If beans are over a year old, they may need pre-soaking or longer cooking time.

Q: How do I get that creamy texture?

A: The key is mashing some of the beans against the side of the pot to release their starch. This thickens the gravy and gives you that authentic creamy consistency without adding cream.

Q: My red beans are too watery - how do I fix it?

A: Turn the crock pot to high and cook uncovered for the last hour, or transfer to a pot on the stove and simmer to reduce. Mash more beans to help thicken.

Tips and Techniques

The key to creamy beans is mashing about 1/4 of them to thicken the gravy. Don’t add the sausage too early or it becomes mushy - the last 30 minutes is perfect. This dish tastes even better the next day.

Ingredient Substitutions

  • smoked sausage: andouille sausage or kielbasa
  • pork hambone: ham hocks or pickled pork
  • red kidney beans: small red beans (preferred in Louisiana)

Equipment Needed

  • Slow cooker or crock pot
  • Large pot or cast iron pot (for stovetop finishing method)
  • Wooden spoon or potato masher

Historical Context

Red beans and rice became a Louisiana Monday tradition because washday was Monday - the beans could simmer unattended all day while doing laundry, often using Sunday’s leftover ham bone for flavor.