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Melissa Llado
Melissa is a busy mom trying to survive the preschool years. She loves a good Pinot Grigio and cuddling up on the couch for the latest super hero movie. Her kids enjoy getting in the kitchen and helping make a mess trying new recipes! Even though she's constantly creating new and delicious treats she usually winds up buying grocery store treats when it's time for her to take snacks for school-- at all of the teachers' dismay.
Melissa Llado
Melissa Llado

Latest posts by Melissa Llado (see all)

This slow cooker red beans and rice recipe is so simple and perfect for a busy week night meal.  Red beans and rice make for a filling meal….and simple when done in the slow cooker.

Slow Cooker Red Beans and Rice Recipe

Slow Cooker Red Beans and Rice Recipe

One of the reasons I love my slow cookers is that they save me a lot of cash throughout the year. I can’t tell you how often the simple act of throwing a few ingredients in before heading out for the day has kept me from ordering pizza, Chinese food or heading out to dinner at night.

That being said, there are some days (or weeks), when money is really tight. That’s when a great frugal dish like the one below comes in handy. It tastes great and fills the belly for little money.
If you don’t have a slow cooker yet then definitely check out these options…I have each one and love them all!

Slow Cooker Red Beans and Rice Recipe
 
Prep time
Cook time
Total time
 
Author:
Serves: 4
Ingredients
  • 1 lb. dried red beans, rinsed and drained well
  • 2 tbsp vegetable oil
  • 3 celery stalks, chopped
  • 1 onion, chopped
  • 1 green bell pepper, seeded and chopped
  • 3 scallions, chopped
  • 2 garlic cloves, minced
  • 3½ C of water
  • 2⅔ C of beef broth
  • ½ tsp crushed red hot peppers
  • 1 smoked ham hock, skin scored in a diamond pattern
  • 4 C of hot cooked rice
Instructions
  1. Soak the beans overnight in water. Drain well.
  2. Place the oil into a skillet over medium high heat. Add the celery, onions, bell pepper, scallions and garlic. Stirring often, cook the mixture for 6 minutes or until the onion is tender. Transfer to the crock pot.
  3. Add the beans and stir to blend in. Pour the water and beef broth into the crock pot. Add the crushed peppers and stir to blend all the ingredients together. Bury the ham hock into the beans.
  4. Cover the crock pot and cook on low for 9 hours or until the beans are tender. Remove the ham hock and remove the skin and any fat. Shred the meat and place back into the beans. Serve the beans over the hot cooked rice.

 

Melissa Llado
Melissa is a busy mom trying to survive the preschool years. She loves a good Pinot Grigio and cuddling up on the couch for the latest super hero movie. Her kids enjoy getting in the kitchen and helping make a mess trying new recipes! Even though she's constantly creating new and delicious treats she usually winds up buying grocery store treats when it's time for her to take snacks for school-- at all of the teachers' dismay.
Melissa Llado
Melissa Llado

Latest posts by Melissa Llado (see all)