Crock-Pot Red Beans - - Tell Me More

Tell Me More

Source:  The Junior League of Lafayette, Inc, Tell Me More: A Cookbook Spiced With Cajun Tradition and Food Memories (Dallas: The Wimmer Companies, Inc, 1993), 86.

ID:  R00022

Unlike other recipes, this one does not require pre-soaking or pre-boiling--just place everything in the crock-pot! In Southern Louisiana, the Monday Red Beans & Rice tradition continues; however, the cook usually starts them Sunday evening and this recipe is perfect for that.

Servings:  10 when ladled over rice and freezes well



  • 1 (16-oz) bag dry red kidney beans
  • 1 ham bone or bone-in ham hocks
  • 1 large green bell pepper, chopped
  • 1 large onion, chopped
  • 3 stalks celery (with top and leaves), chopped
  • 1 small carrot, finely chopped

Liquids and Seasonings:

  • 1 Tbsp Tabasco or red pepper sauce (yes, Tablespoon)
  • 2 bay leaves
  • 4 garlic cloves, crushed
  • 1/4 tsp thyme
  • 1/4 tsp sage
  • 1/4 tsp marjoram
  • 1 cup red wine
  • Water to cover all ingredients

For Serving:

  • Cooked white rice
  • Grilled or cooked smoked sausage


  • 3 Tbsp (total) chopped fresh parsley and/or green onions


01. Put all of the Base and Liquid and Seasoning ingredients into a crock-pot on Low setting; cover and cook for 6 to 10 hours. Check liquid level periodically; add water (or stock) if needed to cover the beans. 

02. If there's too much liquid, remove cover and use High setting for several minutes; then cover and reduce heat to Low to cook for several more hours.

03. When served, beans should very tender. Remove bay leaves and bones. Ladle over the rice with a side of the sausage; garnish and serve.