For me, nothing says cozy like a pot of Slow Cooker Red Beans and Rice bubbling away. The smoky sausage and ham hock blend with tender beans and aromatic spices, creating a dish that’s hearty, flavorful, and deeply satisfying. It’s the kind of meal that feels like a warm hug in a bowl.

I love serving it over rice with a sprinkle of fresh spring onions for a little crunch. Want to make it even better? Pair it with a crisp green salad or a buttery slice of cornbread. Bonus: It’s a make-ahead dream and tastes even better the next day.

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Recipe Ingredients

• 2 cups (380 g / 13½ oz) red kidney beans, soaked overnight, drained, and rinsed
• 1 smoked ham hock
• 1 onion, finely chopped
• 4 bay leaves (fresh or dried)
• 1½ tbsp cornflour (cornstarch) – needed only for slow cooker preparation
• 2 celery stalks, finely chopped
• 1 green bell pepper (capsicum), finely chopped
• 2 tbsp fresh thyme leaves
• 3 garlic cloves, finely chopped
• 1 lb 2 oz (500 g) smoked pork sausage (e.g., andouille or chorizo), thickly sliced
• 1 tsp cayenne pepper
• 1 tsp paprika
• 2 cups (400 g / 14 oz) long-grain rice, rinsed
• Thinly sliced spring onions (scallions), for serving
• Salt and freshly ground black pepper, to taste

How To Make Slow Cooker Red Beans and Rice

1. Prepare the Beans and Ham Hock: Place the soaked beans, smoked ham hock, chopped onion, and bay leaves into a large saucepan. Add 9 cups (2.25 liters / 79 fl oz) of cold water and bring the mixture to a boil. Let it cook for 30 minutes, skimming off any scum that forms on the surface.
2. Thicken the Cooking Liquid: In a small bowl, mix ½ cup (125 ml / 4 fl oz) of the hot cooking liquid with the cornflour until the mixture is smooth. Stir the cornflour slurry back into the saucepan to help thicken the broth slightly.
3. Set Up the Slow Cooker: Transfer the bean mixture to your slow cooker. Add the chopped celery, green bell pepper, thyme leaves, garlic, sliced sausages, cayenne pepper, and paprika. Season generously with salt and pepper. Cover and cook on low heat for 4 hours.
4. Shred the Ham Hock: Carefully remove the ham hock from the slow cooker and let it cool until safe to handle. Shred the meat into bite-sized pieces, discarding the skin and bones. Return the shredded meat to the slow cooker, stir well, and continue cooking on low for an additional hour. This ensures the beans and ham are tender and flavorful.
5. Cook the Rice: While the beans finish cooking, prepare the rice according to the instructions on the package. Make sure to rinse the rice beforehand to remove excess starch for fluffy grains.
6. Assemble and Serve: Spoon the red beans over the cooked rice, then sprinkle generously with sliced spring onions. Serve immediately and enjoy your hearty, comforting meal.

Recipe Tips

• Adjust the spice level: Add more cayenne or paprika for extra heat, or reduce the amount for a milder flavor that suits your taste preferences.
• Use different meats: Swap the ham hock for smoked turkey legs or omit it entirely for a vegetarian version using smoked paprika for depth.
• Choose the right sausage: Andouille sausage adds authentic flavor, but kielbasa or chorizo work just as well for slightly different profiles.
• Thicken without cornflour: Mash some of the cooked beans with a fork and stir them back in for a naturally creamy texture.
• Experiment with toppings: Add a drizzle of hot sauce, a squeeze of fresh lime, or a dollop of sour cream for a flavorful twist.

Recipe FAQs and Variations

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• Slow Cooker Spanish Oxtail and Chorizo Stew
• Slow Cooker Easy Lancashire Hotpot