Looking for an easy, comforting meal that practically cooks itself? This Crockpot Red Beans and Rice with Ham recipe is here to save the day! It’s smoky, flavorful, and so satisfying—perfect for busy weeknights or when you want to feed the family something hearty without spending hours in the kitchen. Let the slow cooker do all the hard work while you enjoy the smell of dinner cooking away. It’s a classic Southern favorite, and trust me, everyone will be asking for seconds!
What You’ll Need
- 1 pound dried red beans (soaked overnight or quick-soaked)
- 1 pound cooked ham, diced
- 1 yellow onion, finely chopped
- 1 green bell pepper, chopped
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 6 cups chicken broth
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper (optional, for a little kick)
- 2 bay leaves
- Salt and black pepper, to taste
- 4 cups cooked white rice
- Chopped green onions (for garnish)
Pro Tips
- Quick Soak the Beans: If you forgot to soak your beans overnight, you can do a quick soak—boil the beans for 1 minute, then let them sit for 1 hour before draining and rinsing.
- Use Smoked Ham: If possible, grab a smoked ham steak or leftover ham bone to really enhance the flavor.
- Don’t Add Salt Too Early: Wait until the beans are tender to season with salt. Adding it too soon can make the beans tough.
- Double the Batch: This recipe freezes beautifully, so make extra for easy future meals.
- Adjust the Spice: If your family doesn’t love heat, skip the cayenne pepper and serve with hot sauce on the side.
Tools You’ll Need
- Slow cooker (6-quart or larger)
- Cutting board and knife
- Wooden spoon
- Measuring cups and spoons
- Rice cooker or pot for cooking rice
Substitutions and Variations
- No Ham? Use smoked sausage, bacon, or even turkey ham for a different twist.
- Vegetarian Option: Skip the meat entirely and use vegetable broth. Add smoked paprika to mimic the smoky flavor.
- Spicier: Add diced jalapeños or more cayenne pepper.
- Bean Swap: Use kidney beans if you can’t find red beans.
Make-Ahead Tips
- Prep Ahead: Chop all your veggies and dice the ham the night before.
- Freeze Leftovers: Cool completely, portion into freezer-safe containers, and freeze for up to 3 months.
Instructions
1. Prep the Ingredients
Rinse the soaked red beans and set them aside. Chop the onion, bell pepper, celery, garlic, and ham.
2. Assemble in the Crockpot
Add the red beans, ham, onion, bell pepper, celery, garlic, chicken broth, thyme, smoked paprika, cayenne pepper (if using), bay leaves, salt, and pepper into the slow cooker. Stir to combine.
3. Cook Low and Slow
Cover and cook on low for 8 hours or high for 4-5 hours, until the beans are tender and creamy.
AI Image Prompt: “A crockpot halfway through cooking red beans and ham, with steam rising, sitting on a countertop near a spice rack, natural lighting, taken with an iPhone 15 Pro from the top down.”
4. Cook the Rice
Prepare white rice according to package instructions.
5. Finish and Serve
Once the beans are tender, taste and adjust the seasoning as needed. Serve over a bed of rice and garnish with chopped green onions.
Leftovers and Storage
- Fridge: Store in an airtight container for up to 4 days.
- Freezer: Freeze in individual portions for up to 3 months. Thaw overnight in the fridge and reheat on the stove or in the microwave.
Conclusion
This Crockpot Red Beans and Rice with Ham recipe is a true family favorite—simple, comforting, and packed with flavor. Whether it’s for a weekday dinner or a cozy weekend meal, it’s guaranteed to please! Try it out, and let me know how it goes in the comments below. I’d love to hear about any tweaks you made or answer any questions. Happy cooking!
