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Slow Cooker Red Beans and Rice

This is one of those set-it-and-forget-it meals that gets better the longer it cooks. The ham shank breaks down and gives you that smoky depth while the beans get creamy without falling apart.
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Prep Time: 20 minutes
Cook Time: 8 hours
Cooling Time: 10 minutes
Total Time: 8 hours 30 minutes

Ingredients

~6 servings

  • 1 lb dried red kidney beans
  • 1 lb smoked sausage sliced
  • 1 smoked ham shank
  • 1 large onion chopped
  • 3 stalks celery chopped
  • 1 large bell pepper chopped
  • 2 tsp garlic powder
  • 1 1/2 tsp salt
  • 3/4 tsp dried thyme
  • 4 cups chicken broth
  • 3 cups steamed white rice

Instructions

  • Sort beans, removing stones and rinsing thoroughly.
  • Parboil beans in boiling water for 10 minutes, then drain and transfer to slow cooker.
  • Add sliced sausage, ham shank, chopped vegetables, seasonings, and chicken broth.
  • Stir ingredients and ensure liquid just covers contents.
  • Cook on LOW for 8 hours or HIGH for 4 hours.
  • Check bean tenderness with fork and shred ham shank meat.
  • Adjust seasoning to taste.
  • Serve over steamed white rice.

Notes

Leftovers keep refrigerated for 5 days and taste better next day.
Tried this recipe?Leave a comment below & let me know!