red beans in slow cooker recipe

Written ByJenny Smyth Posted on
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The Best red beans in slow cooker recipe

I’ve been making red beans in a slow cooker for years, and it’s a recipe that never fails to impress my family. The dish has its roots in the Southern United States, where it’s been a staple for generations. It’s a simple yet flavorful recipe that’s perfect for weeknight dinners or special occasions.

My kids love it because it’s easy to eat with their fingers, and my husband appreciates the fact that it’s a hearty, comforting meal that’s packed with protein and fiber. I love it because it’s so easy to prepare – just toss all the ingredients into the slow cooker and let it do its magic. And the best part?

The flavors meld together perfectly after a long day of cooking, resulting in a deliciously rich and savory meal that everyone will enjoy. One of the things I love about this recipe is how versatile it is – you can serve it over rice, with some crusty bread on the side, or even as a filling for tacos or wraps. And let’s not forget the leftovers!

Red beans are one of those magical ingredients that only get better with time, so I always make sure to freeze some for future meals. My family loves this recipe because it’s a real crowd-pleaser – everyone gets a big ol’ serving of tender beans in a flavorful broth, and we always have plenty of leftovers for lunch the next day. Plus, it’s an amazing way to use up any leftover ham or bacon we might have on hand.

As for me, I appreciate how easy this recipe is to customize – I can swap out different types of beans or spices to keep things interesting and fun. But at the end of the day, this recipe is all about comfort food at its finest – warm, nourishing, and utterly satisfying.

Slow Cooker Red Beans

4.9 from 938 votes

This Slow Cooker Red Beans recipe is a hearty and comforting dish perfect for a family meal. It features tender red beans cooked with savory seasonings and vegetables.

Prep Time15 mins
Cook Time8 hours
Resting Time0 mins
Total Time8 hours 15 mins
Servings: 6Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Red Beans

1 lb dried red beans
6 cups water
1 large onion, chopped
1 large bell pepper, chopped
2 stalks celery, chopped
4 cloves garlic, minced
1 can (14.5 oz) diced tomatoes
1 tbsp olive oil
1 tsp dried thyme
1 tsp dried oregano
1 tsp paprika
1 tsp salt
1/2 tsp black pepper
1/2 tsp cayenne pepper (optional)
1 ham hock or 2 smoked sausage links

👨‍🍳Directions

1Rinse the dried red beans thoroughly under cold water.
2Pick out any debris or shriveled beans.
3Place the beans in the slow cooker and add 6 cups of water.
4Soak the beans for at least 4 hours or overnight.
5After soaking, drain and rinse the beans.
6Add the beans back to the slow cooker.
7Add the chopped onion, bell pepper, and celery to the slow cooker.
8Stir in the minced garlic, diced tomatoes (with juice), olive oil, thyme, oregano, paprika, salt, black pepper, and cayenne pepper (if using).
9Place the ham hock or smoked sausage links on top of the bean mixture.
10Cover and cook on low for 8 hours.
11The beans should be tender and the flavors well combined.
12Stir occasionally to ensure even cooking.
13If the liquid reduces too much, add a little water.
14Once the beans are tender, remove the ham hock or sausage links.
15If using a ham hock, shred the meat and return it to the slow cooker.
16If using sausage links, slice them and add them back to the slow cooker.
17Stir well to combine.

🔧Equipment

Slow cooker
Cutting board
Knife

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 10g💛Saturated Fat: 2g❤️Cholesterol: 15mg🧂Sodium: 800mg🌾Total Carbs: 45g🥦Dietary Fiber: 12g🍬Sugars: 5g🥩Protein: 20g

📝Notes

Serve with rice and your favorite sides. You can adjust the seasoning to taste, adding more spices or hot sauce if desired.

This red bean slow cooker recipe is truly one of my family’s favorites – we make it at least once a week during football season when everyone gathers around the TV. One thing I love about this recipe is how well it freezes – simply portion out individual servings into freezer-safe containers and thaw as needed.

We also love reheating leftovers by adding some extra broth or water to revive the flavors and textures. And when we’re short on time but still want something warm and comforting on our plates?

This slow-cooked goodness is just what we need.

❓ Frequently Asked Questions About Slow Cooker Red Beans

Q: What type of beans should I use in this recipe?

A: You can use either red kidney beans or pinto beans – both work beautifully in this recipe. If you want a more authentic Southern flavor, go with the kidney beans; if you prefer something milder, pinto beans are your best bet.

Q: Can I make this recipe in an Instant Pot?

A: Yes! Simply brown the onions and garlic in the Instant Pot before adding in all the remaining ingredients – then cook on high pressure for 10-15 minutes until your beans are tender.

Q: How long does it take to cook red beans in a slow cooker?

A: This recipe cooks slowly over low heat for 8-10 hours – which is perfect for busy families who might not have time to sit around waiting for dinner.

Q: Can I add other ingredients to this recipe?

A: Absolutely! Some ideas include diced tomatoes, chopped bell peppers, or even some crumbled cooked sausage for added flavor.

Q: Do I have to soak my beans before cooking them?

A: Nope! With modern bean varieties like kidney or pinto beans, you can skip soaking altogether – simply rinse them well before adding them to your slow cooker.

Q: Can I store leftover red beans in an airtight container?

A: Yes! Simply refrigerate your leftovers within two hours of cooking and reheat when you’re ready.

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