Crock Pot Red Beans

My problem with crock-potting dishes that have layers of saute is that you miss out on the carmelization, etc that you get from cooking meat, then onions, peppers, celery, etc in a certain sequence.

You could always saute everything like you were making legit red beans, then throw the sausage/ham and veggies in the crock pot, add your beans and broth and let it go. Mash up some of the beans 20min before serving if you like it creamed. This would mean 20min active, then crockpot if you have the time.

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You could always saute everything like you were making legit red beans, then throw the sausage/ham and veggies in the crock pot, add your beans and broth and let it go

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That's what I do.

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Camellia beans, one onion diced, sausage, chicken broth about an inch over beans, seasoning to your liking, set on low, go to work.

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is there a formula for how much liquid per amount of beans that you need in order for them to absurd the liquid properly? I ask because with a covered crock pot you're not going to be able and cook off excess broth.

I find them too mushy in the crock pot.

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Dry beans or pre-soaked?

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I dont soak the beans when doing them in the crockpot.

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I find them too mushy in the crock pot.

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You must prefer the Natchitoches style.

I do it simple and it comes out delicious

soak the beans over night


add one container of Guidry's Onion Mix or make your own trinity. I season with tony's to start it then will add salt and pepper later to fine tune it. Set on low and leave it.


I cook down sausage in a skillet then add it to the beans around mid-day or after work



It'll be done later that afternoon!





**color is a little off (was actually red not off white ) due to iphone but it was amazing

I dont add tobasco but i do add an ounce or two of louisiana hot sauce. Way more flavor than tabasco.

Mix it later

Man, these beans are taking forever... Been cooking in the crock pot on low since 9:45am.