Slow Cooker Red Beans With Ham and Rice

Slow Cooker Red Beans With Ham and Rice

Our recipe for red beans and rice is flavored with ham hocks or ham bones, along with optional sliced andouille sausage and aromatic vegetables.
  • Preparation:
  • Cooking:
  • Total:
  • Serves: 8 persons



  1. Step 1

    Soak beans in about 1 1/2 quarts of water for 8 hours or overnight.
  2. Step 2

    In the crockery insert of the slow cooker, combine the soaked beans with ham hocks or ham bone, bell pepper, celery, onion, carrot, Tabasco sauce, bay leaves, garlic, thyme, sage, marjoram, and water to cover.
  3. Step 3

    Cover the pot and cook the beans on low for 4 to 5 hours, or until the beans are tender.
  4. Step 4

    Add the dry red wine or broth along with the salt, pepper, cayenne, and white pepper, to taste. Continue cooking for 3 to 4 hours.
  5. Step 5

    Remove the ham bone or hocks and chop the meat; return the meat to the pot.
  6. Step 6

    Remove the bay leaves and transfer the beans to a serving dish. Top with chopped parsley and chopped green onions for serving.
  7. Step 7

    Serve over rice with sliced browned smoked sausage, if desired.