Louisiana, Recipes

New Orleans Crockpot Red Beans & Rice

With this New Orleans Crockpot Red Beans & Rice recipe, there’s no need to watch the pot and worry about burning your beans! But I still cook them on a Monday. Growing up, families cooked beans on Monday or wash-day, to be near the pot.

When cooking beans on the stovetop, be sure to stir that pot so your beans won’t burn!


  • 1 lb. Camellia red beans
  • 1 yellow onion, chopped
  • 2 cloves garlic, chopped
  • ½ green bell pepper
  • 2 -3bay leaves
  • ½ tsp black pepper
  • ½ tsp cayenne pepper
  • ½ teaspoon salt
  • ½ teaspoon thyme
  • 1 medium-sized ham hock
  • ½ lb. ham
  • ½ lb. beef smoked sausage
  • ½ 1b. hot sausage (chaurice)
  • ¼ cup butter (4 tablespoons)
  • 1 4 oz. can tomato sauce
  • 2 cups long grain white rice, cooked
  • French Bread


  1. Soak beans overnight. Put beans in a large bowl, cover with about 2 inches of water. Beans will absorb most of the water.
  1. The next day, dice a yellow onion, garlic, and green bell pepper. Slice sausages and ham into bite-sized pieces.
  1. Drain the remaining water from beans, rinse. Put the beans in a Crockpot; fill with water about an inch from the top. Add meat, all fresh and dried seasoning except garlic.
  1. Cook on low for about 6-8 hours, or until beans are soft and easy to mash. Mash about a third of the softened beans on the side of the crock pot with a large spoon to create a creamy gravy.
  1. Add butter, tomato sauce, and garlic. Cook for another 30 minutes.

Serve over cooked white rice with French bread. Bon appétit!