New Orleans Red Beans and Rice in the Crockpot
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Cook time: 
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Serves: 6
  • 1 pound dried red beans that have been soaked in water overnight. (I used small red beans because I like the texture, but the more authentic recipe uses red kidney beans)
  • ¼ cup dried parsley
  • ¼ cup olive oil (original just calls for oil -- I almost always use olive)
  • 1 tsp garlic
  • ¼ tsp cayenne pepper
  • 2 tsp salt
  • 1-2 tsp Cajun seasoning (I get mine from Penzeys but you can use Emeril brand too.)
  • 1 Tbsp sugar
  • 1 chopped onion
  • 1 chopped bell pepper
  • 2-3 stalks celery, chopped
  • Sausage (I used a chicken breakfast sausage here because it was economical and I've been feeding them to my kid, who loves them. I've also used smoked sausage, like cajun andouille or even kielbasa, in the past. If I use a smoked sausage, I usually slice it up and add it to the crockpot at the beginning of the day)
  1. After soaking the beans in water overnight, drain and rinse them. Put the beans in the crockpot with the vegetables, the seasonings (these can totally be adjusted to taste. In fact, I rarely measure. I just dump some in), and the oil. Add two cups of water, or for more flavor (though less frugality) beer or broth. Cover and cook on low for about 8 hours. Before serving, mush it up in the pot to make the beans a little creamier (I like my potato masher for this), and brown some sausage on the stovetop and add it to the pot. Stir, and serve over rice.
FYI -- the "Holy Trinity" of New Orleans cuisine is the aromatics of onion, green bell pepper and celery. (Contrast this with the equivalent in French cooking -- mirepoix, which replaces the bell pepper with carrot. There, you've learned something). I used red because I like them better. It's blasphemy, but the truth of the matter is that I'm from California. We do blasphemy well. Ask any red state.)
Recipe by The Domestic Front at