Red Beans and Rice


Preparation info

  • Difficulty


Appears in

Slow Cook Modern

Slow Cook Modern

By Liana Krissoff

Published 2017

  • About

ALSO GOOD WITH fried okra OR chayote with garlic buttered bread crumbs

Kidney beans need to be boiled to neutralize a toxin they contain—if you’re confident that your particular slow cooker will bring the liquid to a full boil for at least 10 minutes, you can skip the preboiling step.


  • 1 pound (455 g) dried kidney beans
  • 1 large green bell pepper
  • 2 ribs celery
  • ½ onion
  • 3 cloves garlic
  • 1 smoked ham hock
  • 1 bay leaf
  • 2 cups long-grain rice
  • Salt and freshly ground black pepper
  • 3 tablespoons all-purpose flour, if needed
  • 1 to 2 links (7 to 14 ounces/200 to 400 g) andouille sausage, cut into rounds ¼ inch (6 mm) thick (optional)
  • Cajun seasoning mix or ground cayenne (optional)



Rinse the beans in a sieve under running water. Dump into a saucepan and add water to cover by 2 inches (5 cm). Bring to a boil, then lower the heat but keep it at a boil, and cook for 10 minutes.

Meanwhile, cut the bell pepper and celery into 1-inch (2.5-cm) pieces, dice the onion, and chop the garlic. Put them in the slow cooker. Drain the beans and add them to the cooker, along with the ham hock, bay leaf, and 6 cups (1.4 L) water. Cover and cook on low for 8 hours.


Put the rice in a sieve and rinse very well under running water. Dump into a 2-quart (2-L) saucepan and add cups (540 ml) water and a good pinch of salt. Bring to a boil over high heat, stir once to unstick any grains from the bottom of the pan, then cover and cook over the lowest heat for 14 minutes, or until all the water is absorbed and the rice is tender. Let stand, covered, for 3 minutes, then fluff with a fork or spatula.

While the rice is cooking, turn the cooker to high. Using tongs, transfer the ham hock to a bowl. Ladle as much of the excess liquid from the cooker as you can and discard it. Pull the meat from the ham hock in bite-size pieces and return them to the cooker, discarding the bone and any large pieces of fat. If the beans are still quite liquid, mash some of them with a wooden spoon, hit them with an immersion blender for a few seconds, or ladle out some liquid into a small bowl, whisk in the flour, and stir the mixture back into the beans and let cook, uncovered, for 10 to 15 more minutes.

If using the andouille, place a skillet or sauté pan over high heat. Add the sausage and cook until the slices are nicely browned on one side, 2 to 3 minutes, then turn and brown them on the other side. Transfer to the beans and gently stir.

Season the beans with salt, plenty of black pepper, and Cajun seasoning, if desired. Serve with the rice.