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Camellia Brand
Plated red beans and rice with french bread. A bag of 1 pound red kidney beans on the side.

Dump and Go: Slow Cooker Red Beans & Rice

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This simplified recipe lets your slow cooker do the work, with no hands-on attention required and no soaking. Just dump everything in, set it and forget it. Using pre-chopped trinity makes the process even easier.

Ingredients:

  • 1 (1-pound) package Camellia Brand Red Kidney Beans
  • 1 pound Andouille or smoked sausage, sliced or 1 large ham hock
  • 2 cups pre-chopped trinity (onions, celery, bell pepper)
  • 2 teaspoons garlic powder
  • 6-7 cups water or chicken broth
  • Salt to taste
  • Pepper to taste
  • Creole seasoning or hot sauce to taste
  • Hot cooked rice
Total time:
8 hours, 5 minutes
Prep time:
5 minutes
Cook time:
8 hours
Yield:
6-8

Directions:

  1. Rinse and sort beans.
  2. Put beans, sausage or ham hock, trinity, garlic powder and water in the slow cooker. Stir well and cover.
  3. Cook on low heat for 8 hours.
  4. When beans are tender, use a spoon or potato masher to mash beans to desired creamy consistency. If using a ham hock, remove it with tongs, and discard skin, bones and cartilage. Chop or shred ham and stir back into beans.
  5. Add salt, pepper, and Creole seasoning or hot sauce to taste.
  6. Serve over hot cooked rice.

Ingredients used in this Recipe

onions celery smoked sausage rice creole seasoning water bell pepper red beans salt Chicken Broth pepper garlic powder Andouille