Using the crock pot (aka slow cooker) is one of the easiest ways to prepare dried red beans. With this easy recipe, you don't even need to pre-soak them. This post provides step-by-step recipe instructions, nutritional information, storage tips, flavor variations, and more to make the BEST homemade red beans from scratch in your crock pot. Let's get started!
Why Choose Crock Pot Red Beans?
Convenience
If you like to keep things simple and easy, cooking in a crockpot is for you! It's a "set and forget" method, meaning you can dump the ingredients in and walk away without worrying about your beans getting burnt (I'm looking at you, stovetop method).
Plus, you can get started in the morning, and they will be ready for you in the evening! It's the easiest way to make a pot of beans.
No Soaking Required
Pre-soaking your red beans is unnecessary when using a slow cooker. With this recipe, you can make red beans in a crock pot without soaking.
Cost-Effective
I know a can of beans is already cheap, but cooking with dried beans is even less expensive if you want to save money. Using the crock pot, you can make a large batch of dried red beans from scratch and freeze them for later. This makes them just as convenient as cooking with a can of beans.
Delicious
The slow cooker does a great job of preparing perfectly cooked beans. They are tender and creamy, plus you can adjust the flavor to meet your tastes. Homemade beans are the best red beans.
Enough talk; let's get cooking!
Step By Step Instructions
No Soaking Needed!
I do not find pre-soaking beans necessary when using the slow cooker. The primary purpose of soaking your beans is to speed up the cooking process. Since "slow" is literally in the title of the cooking process, I just accept it for what it is and don't try to speed it up when using the crockpot.
However, if you'd like to presoak your beans, you can use the "quick soak method" or the "overnight soak method." If you do this, your beans will cook 1-2 hours faster.
- Step 1 Rinse the Beans: Start by rinsing your uncooked beans under cool, clean water to remove any dirt or dust that builds up during storage.
- Step 2 Add to Slow Cooker: Add the beans and salt to the bowl of your crockpot, along with any other seasoning you would like to use (see Variations section).
- Step 3 Add Water: Add enough water to cover the top of the beans with at least an inch of water (I use 5 cups of water for 1 lb).
- Step 4 Cook the Beans: Place the lid on the slow cooker and set it to low or high, depending on your time constraints.
Cook time varies based on your crockpot and how many beans you're making, but here are average cook times:
Low setting: 7-9 hours.
High setting: 4-6 hours.
- Step 5 Check for Doneness: Towards the end of the cooking time, check your beans. It's okay to remove the lid and do a taste test!
- Step 6 Drain and Enjoy: When the red beans have reached your desired texture, drain off any remaining liquid in the crock pot and enjoy!
Tip for Success
Add more water as necessary
During the cooking process, if you notice that the liquid is almost gone, you will want to add more. It's unlikely your beans will burn in the crockpot, but they will start drying out if they run out of liquid.
How do I know when my beans are done?
- Appearance: Red beans will plump up, and their skins may start to slightly split.
- Texture: The beans should be tender and creamy and no longer hard at all. They should mash easily with a fork.
Variations
If you'd like to season your crock pot red beans, here are some easy flavor combinations:
- Basic: 1 teaspoon salt, ½ teaspoon pepper, 2 bay leaves for one pound of beans.
- Spicy: Jalapenos, chili powder, or smoked paprika can be added to bring the heat to your red beans. The more you add, the spicier they will be!
- Savory: Include a ham hock or leftover ham, bacon, or sausage for added depth. (Cook the bacon and sausage before adding them to the slow cooker with the dry red beans.)
- Vegetarian: Add vegetables like diced onions, garlic, tomatoes, and bell peppers. (These do not need to be cooked beforehand.)
How to Use Crock Pot Red Beans
These red beans can be eaten as a main dish, especially if you've used one of the flavor combinations. You can serve them over rice with a dollop of sour cream and a delicious slice of cornbread.
You can also add them to any recipe calling for cooked red beans. Some of my favorites include:
Authentic Louisianan Red Beans and Rice
Red Bean Salad with Walnuts and Fresh Herbs
Storage and Reheating
Storage
Any leftover crockpot red beans should be stored in an airtight container in the refrigerator for 3-5 days. They can also be stored in the freezer by following proper freezing instructions.
Check out "You Can Freeze Beans!" for a full tutorial on properly freezing cooked beans.
Reheating
Stovetop
- Place the red beans in a sauce pot. Add a splash of water to prevent the beans from sticking or drying out.
- Heat over medium-low heat, stirring occasionally until they have reached the desired temperature.
Microwave
- Place beans in a microwave-safe dish. Cover with a lid, leaving a small vent to allow steam to escape.
- Microwave for 1-2 minutes, stirring between each interval.
Nutrition
Red beans are packed with essential nutrients. One cup contains approximately 225 calories, 40 grams of carbs, and 15 grams of protein. They are also rich in fiber, iron, potassium, and B vitamins, making them an excellent choice for a healthy diet.
If you'd like to learn more about why Red Beans are such a great ingredient to cook with, you can check out "A Complete Guide to Red Beans."
Frequently Asked Questions
No, soaking is not necessary when using a crock pot. The purpose of soaking is to speed up the cooking process. I recommend doing this when you cook red beans on the stove, but it isn't necessary if you are using a slow cooker or a pressure cooker.
Yes, it is safe to cook red beans in a slow cooker. Some beans, like kidney beans, contain a toxin that isn't killed by the low heat of a slow cooker. It is recommended that you boil those types of beans for 10 mins before placing them in a crockpot to ensure the toxin is destroyed.
In all of the research I've done, I cannot find any sources stating that small red beans contain the toxin phytohemagglutinin that red kidney beans contain.
Red beans and Kidney beans look very similar to one another and that is where the confusion and misinformation stems from. They are often used interchangeably and substituted for one another.
For a full rundown of this, check out "Kidney Beans vs Red Beans."
Conclusion
I hope this guide has been helpful for you! I'd love to hear how your slow cooker red beans turned out. Share your favorite red bean recipes, too!
Thanks for reading,
✌️ Ems
Recipe
Slow Cooker Red Beans
Ingredients
- 1 lb dried red beans
- 1 tablespoon kosher salt
- water enough to cover beans with 1 inch of water (I use about 5 cups of water)
Instructions
- Start by rinsing your uncooked beans under cool, clean water to remove any dirt or dust that builds up during storage.
- Add the beans and salt to the bowl of your crockpot, along with any other seasoning you would like to use (see Variations section).
- Add enough water to cover the top of the beans with at least an inch of water (I use 5 cups of water for 1 lb).
- Place the lid on the slow cooker and set it to low or high, depending on your time constraints. Cook time varies based on your crockpot and how many beans you're making, but here are average cook times: Low setting: 7-9 hours. High setting: 4-6 hours.
- Towards the end of the cooking time, check your beans. It's okay to remove the lid and do a taste test!
- When the red beans have reached your desired texture, drain off any remaining liquid in the crock pot and enjoy!
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