New Orleans Style Crock Pot Red Beans
New Orleans Style Crock Pot Red Beans Rice recipe has all the flavors of your favorite creole food. Spicy Andouille Sausage adds so much flavor to dried red kidney beans.
Do you love the spicy flavors of Louisiana? I can't help but love the delicious spicy flavors myself.
I have always wanted to visit New Orleans. The passion, beauty and down right wildness of the history of it all has enthralled me for years.
I read absolutely every book I can get my hands on that is about Louisiana or is set in or around New Orleans.
I love all types of spicy food and New Orleans style food is packed full of spicy flavors. One recipe you will find on many tables in the bayou is red beans and rice. Another is Creole Jambalaya.
Canned red beans are fine in a pinch but when you have time making dried beans is so worth it.
This New Orleans Style Crock Pot Red Beans recipe starts out with high quality dried red kidney beans that are slow cooked for hours in a crock pot. The red kidney beans are tender and packed full of flavor from cooking with diced and chopped onion, peppers, celery and garlic.
Thanks to the Andouille sausage your bowl of crock pot red beans and rice will satisfy those Louisiana cravings.
Want a new crock pot recipe delivered to your inbox every week?
Sign up for the FREE Flour On My Face newsletter!
How To Make New Orleans Style Crock Pot Red Beans and Rice
- 1 lb dry red kidney beans, rinsed, cleaned and soaked for 1 hour
- 14 oz package Andouille Sausage (I used Johnsonville New Orleans Andouille Sausage)
- 1 stick butter
- 2 cups diced onion
- ½ cup diced bell pepper
- 1 celery stalk, diced
- 4 garlic cloves, minced
- 10 cups of water
- 1 tablespoon Cajun seasoning (adjust for your own taste)
- 1 teaspoon black pepper
- 1 teaspoon salt
- Clean the beans and soak for 1 hour in cool water. Drain and rinse the beans, discarding the soaking water.
- Place the beans in a 6 quart crock pot.
- Slice the sausage into medallions and fry in a large skillet until browned. Remove the sausage from the skillet and drain on a paper towel.
- In the same skillet melt the stick of butter and saute the onion, pepper, celery and garlic until the onion is translucent.
- Add the contents of the skillet to the crock pot.
- Add the water, salt, pepper and Cajun seasoning to crock pot.
- Cover crock pot and cook on low for 8 to 10 hours until beans are tender. For creamy beans mash some of the beans with the back of a spoon on the wall of the slow cooker.
- Serve over cooked white rice.
Pin or Print the New Orleans Style Crock Pot Red Beans recipe below
New Orleans Style Crock Pot Red Beans and Rice
Ingredients
- 1 lb dry red kidney beans (rinsed, cleaned and soaked for 1 hour)
- 14 oz package Andouille Sausage (I used Johnsonville New Orleans Andouille Sausage)
- 1 stick butter
- 2 cups diced onion
- ½ cup diced bell pepper
- 1 stalk celery (diced)
- 4 cloves garlic (minced)
- 10 cups water
- 1 tablespoon Cajun seasoning (adjust for your own taste)
- 1 teaspoon black pepper
- 1 teaspoon salt
Instructions
- Clean the beans and soak for 1 hour in cool water. Drain and rinse the beans, discarding the soaking water.
- Place the beans in a 6 quart crock pot.
- Slice the sausage into medallions and fry in a large skillet until browned. Remove the sausage from the skillet and drain on a paper towel.
- In the same skillet melt the stick of butter and saute the onion, pepper, celery and garlic until the onion is translucent.
- Add the contents of the skillet to the crock pot.
- Add the water, salt, pepper and Cajun seasoning to crock pot.
- Cover crock pot and cook on low for 8 to 10 hours until beans are tender. For creamy beans mash some of the beans with the back of a spoon on the wall of the slow cooker.
- Serve over cooked white rice.
Nutrition
Looking for a long list of crock pot recipes you can make for the family? Check out my crock pot recipe page for over 200+ Easy Crock Pot recipes.
Robin
This recipe was kind of bland, for me! I suggest that you include a suggestion for the Cajun Seasoning and for the type of white rice that you used. Also, can I assume that you used unsalted butter in this recipe? Also, next time, I will substitute 5 cups of Chicken Stock for 5 cups of water so I get more taste.
Arlene Mobley
Hi Robin
WOW you made the recipe today and posted a comment almost exactly 8 hours after I posted the recipe. It should have taken you a little longer to cook this recipe since you are suppose to soak the beans for an hour. The cooking instructions say to cook in a slow cooker for 8 to 10 hours. Is it possible you didn't following the cooking directions exactly? Also what type of sausage did you use? The Andouille sausage adds some spice to the flavor.
You may have missed it but if you look back over the recipe directions you will see that I did say to adjust the Cajun seasoning (twice) for your own taste. Thanks for stopping by. I'm sure the recipe will be perfectly to your tastes (that is what is so fun about cooking!) when you put your own spin on it.