- 1 cup dried red beans
- 4 cups water, (or more if needed)
- 1 tablespoon Cajun seasoning
- 1 1/2 teaspoons Tabasco pepper sauce
- 1 cup chopped celery
- 1 1/2 cups chopped onion (or 1/4 cup onion flakes)
- 1 finely chopped green bell pepper
- 2 cloves chopped garlic (or a good dash of garlic powder)
- 1/2 pound spicy smoked sausage, sliced
- 2 cups diced ham
- salt and pepper to taste
Sort through your beans and add them to your crock pot along with the water. Cook on high for 4 to 5 hours or until the beans are tender. If you prefer, you can also cook the beans on low overnight. Just increase the water to 5 cups.
Add the seasonings, vegetables and meat. Cook on low for another 4 hours or on high for 2 hours. You may need to add a little more water if the mixture gets to thick.
Serve with cooked white rice.
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I was just wondering how many people this recipe serves. Thank you.
I made this recipe with a whole pound of sausage instead of half a pound, omitting the ham. I adjusted the seasonings for my family. I think I added too much water because it was really soupy in the crock pot, so I added a cup of brown rice to the crock pot and let it cook on high for about 90 minutes. It turned out great. I would say that this makes about 6 adult servings.
This was really good. I left the red beans in the crockpot all day after soaking them all night – but still, when I got home, they needed more time and so I cooked them on the stove until tender. I then put all the ingredients into the crockpot to cook overnight. I didn’t have ham, only smoked turkey sausage (and only 1/2 lb.) so used that, just diced it. Made rice in a rice cooker – I prefer brown rice. I can’t wait to share some with a friend tomorrow, who has fond memories of red beans and rice – this is the first time I’ve made it. I didn’t have Cajun spice and so added my own seasonings sort of following a recipe at budget101.com.
Try it with basmati rice sometime. It’s good!
I love using a leftover ham bone for crock pot red beans! I nestle it in the bottom of the pot, top w/ soaked beans (soak overnight, pour off water in morning, this removes most of “gassiness”), fill w/ fresh water, add a bay leaf, chopped onion, 2-3 chopped celery stalks (leaves, too) and set on LOW w/ lid on for 7-8 hours. I never add salt prior to cooking as this can prevent dry beans from getting soft. I wait and season w/ S&P after they are tender. Pick the ham meat off the bone, return to beans, let the bone cool, give to the dog, and we are all eating happy that night!