Smoky, Creamy, Spicy Red Beans & Rice
Serves 825 mins prep480 mins cook
A perfect Louisiana-style comfort food, this recipe turns leftover ham into a delicious Mardi Gras celebration, simmering low and slow in a Crock-Pot, filling the house with delicious smells. Smoky, creamy, and a little spicy.
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What you need
Instructions
Optional Soak: Soak beans overnight and drain. (Helps them cook more evenly.) If skipping the soak, just rinse well and proceed — may need extra cook time. Load the Crock Pot: Add beans, diced veggies, garlic, seasonings, bay leaves, and ham bone. Pour in broth until beans are fully covered (use water if needed to cover beans by about 1 inch). Cook Low & Slow: Cook on LOW for 7–8 hours or on HIGH for 4–5 hours, until beans are tender and creamy. Shred & Thicken: Remove ham bone, shred any meat, and return it to the pot. For thicker, creamier beans, mash a ladle-full against the side and stir back in. Season & Serve: Remove bay leaves. Salt to taste (ham can be salty, so season at the end). Serve over hot white rice and top with your favorite hot sauce.View original recipe