Slow cooker red beans is my daughter’s favorite dish that I cook. Before she left for college, I had to make this for her every week. Now we only eat it when she is home. Since she is home for the summer, we will be eating this often for a while again.
Affiliate links included. Commissions from these links help to support this blog.
I love this recipe because I can throw everything into the slow cooker (or more specifically, my Ninja Cooking System) and forget about it. Just before dinner, I make a pot of rice. It’s just too easy. Have you figured out that easy is my favorite thing ever yet?
If you haven’t seen the Ninja Cooking System, it is a slow cooker on steroids. Check it out!
Of course, any slow cooker will work with this recipe. You need to know your appliance and adjust cooking temperatures and times accordingly.
As easy as this recipe is, you do have to do some planning to soak the beans a day in advance. It’s not a big deal, but this won’t work as a last minute deal.
Are you ready to make slow cooker red beans? Check out the recipe below!
- 1 bag of Camellia red kidney beans (any red kidney beans will work, but Camellia really is the best!!!)
- 1/3 cup Olive Oil
- 2 tsp Tony Chachere’s Original Creole Seasoning (again, any seasoned salt blend will work, but this is the best!!!)
- 1 1/2-2 tbsp chicken base
- 1-2 tbsp minced garlic
- 6 cups water (adjust according to your preference and your slow cooker’s evaporation rate)
- The best and creamiest red beans in the world!
- Honestly, I put this stuff in every savory dish I make. It is my go-to seasoning.
- A day before cooking, you need to soak the beans. This is not difficult but very important. Pour the beans into a large bowl or pot and add 3-4 times as much water as beans. The beans will swell up and need to stay covered with water. You cannot add too much water in this step since you will drain them before cooking.
- After soaking them for roughly a day, drain the water and pour the soaked beans into your slow cooker. Add olive oil. The olive oil (or some other fat) is necessary to help the beans soften. You can swap it for another fat, but I don’t recommend skimping on it.
- Add your creole seasoning, chicken base, and garlic. Each of these can be adjusted to your liking. I usually start with 2 tsp of creole seasoning and add more after cooking. Remember that you can always add more, but once you’ve added too much, you’re pretty well stuck.
- Last add water. The amount of water can be adjusted to your liking. Some people like their beans thicker or thinner. Some slow cookers allow for more evaporation than others.
- Cover with lid. Cook on low for 6-8 hours or high for 4-6 hours. Cooking times will definitely vary by appliance. My daughter’s slow cooker needs to cook on high for 8 hours or more.
- About an hour or two before serving, take a spoon and smush & smash those beans. This will allow them to get creamier and thicken the sauce. If it seems too thin and watery, you can also remove the lid to encourage evaporation.
- Serve over rice and enjoy!
I get my Tony Chachere’s seasoning at my local WalMart, but if your local stores don’t carry it. You can get it here: *Affiliate Link*
*I may receive compensation for purchases through my affiliate links.*