This slow cooker Popeyes red beans and rice is our crockpot copycat of the creamy, smoky red beans everyone orders at Popeyes, and it makes life so much easier! Spend about 20 minutes chopping and sautéing, then let your slow cooker turn a pound of dried red beans and a smoky ham hock into a big pot of tender, Louisiana-style comfort food.
Full disclosure: this is our version of Popeyes red beans and rice, and we're using ham for that tasty flavor. Popeyes doesn't put chunks of ham in theirs and leans on a smoky flavor instead. I normally make this recipe with smoked ham hocks, but one time I was in a bit of a time crunch and my store didn't have any, so I tossed in a large uncooked (and definitely not smoked) ham hock and added ¼ teaspoon of liquid smoke to make sure I still got that flavor I love. Whether you use liquid smoke or not, this recipe is incredible. Picky eaters even approve!
Key Ingredients & Substitutions
- Dried red beans. We use dried red kidney beans like Camellia red kidney beans, a New Orleans pantry staple. Small red beans are the other classic Louisiana choice and work the same way. Want to make this a canned red beans and rice crockpot recipe? Use three 15-ounce cans of red kidney beans (drained and rinsed), cut the water to 1 cup, skip the soaking and boiling, and cook on low for 4 to 5 hours. We prefer dried beans for their creamier texture, but both work fine.
- Smoked ham hock. This is where the deep, smoky, porky flavor comes from, and the collagen in the hock gives the beans body. A leftover ham bone, a smoked turkey wing cut into two pieces, or about 8 ounces of diced smoked ham all work too. If you can only find an uncooked ham hock, add a little liquid smoke.
- The holy trinity. Onion, celery and green bell pepper are the base of so much Cajun and Creole cooking, and they're the backbone of this dish. Scallions and garlic round them out. Frozen diced trinity blends are a great shortcut on busy mornings.
- Beef broth and water. The broth adds savory depth without overpowering the beans. Chicken broth is a fine swap. Low-sodium broth gives you the most control, since the ham hock brings plenty of salt.
- Creole seasoning and crushed red pepper. A teaspoon of Tony Chachere's Creole seasoning and a pinch of red pepper flakes give the beans a gentle kick. Add more of either if you like your red beans spicy, or leave the pepper flakes out for kids.
- Bay leaves and liquid smoke. Bay leaves add a subtle herbal note. The liquid smoke is optional, but it's the secret to that Popeyes-style smoky flavor, especially if your ham hock isn't smoked. It's really powerful, so a tiny bit is all you need.
- Rice. Long-grain white rice is classic. If you're concerned about making the healthiest food choices, brown rice is a good option and holds up nicely under the beans.
How to Make Crockpot Popeyes Red Beans and Rice
This recipe is so easy to make in the slow cooker. Red beans and rice on the stove takes more hands-on time, but here the only real work is chopping and sautéing the veggies, which takes about 10 minutes. The photos below walk you through the step-by-step process, and the full recipe card is at the bottom of the page.
First, rinse and sort the beans and then soak them overnight. In the morning, drain the beans and rinse again. Cover them with fresh water in a pot, bring to a boil and boil hard for 10 minutes, then drain (see the first tip below for why this matters).
Then, sauté your veggies in a large pan with oil on the stovetop for about 5 minutes, stirring occasionally. This releases some of the flavor from the vegetables and starts the flavors melding together. Add the sautéed vegetables to the slow cooker.
Add the beans to your slow cooker along with the water, broth and seasonings. Add in your ham hock or ham bone and nestle it down into the beans. If you want to add any extra ingredients, now is the time to do it. Cajun-seasoned smoked sausage is a great idea.
This recipe cooks on low for 9 to 10 hours or on high for 6 to 7 hours, until the beans are completely tender.
When the beans and ham are finished, remove the ham hocks from the slow cooker and pull the meat from the bones. Toss the bones, skin and fat in the trash and return the ham meat to the slow cooker. Stir it into the red beans, season to taste and serve over hot rice.
Helpful Tips
Don't skip the 10-minute boil. Red kidney beans contain a natural compound called phytohaemagglutinin that can cause serious stomach upset if the beans aren't cooked hot enough. A rolling boil destroys it, but a slow cooker never gets that hot, which is why the FDA recommends boiling soaked kidney beans before slow cooking them. It only takes 10 minutes, and it makes this recipe completely safe.
Soak the beans the night before. The biggest thing you need to remember is to put the beans in a pot of water to soak the night before you plan to make this recipe. I remembered at the last minute once and was so glad I did! If you forget, use a quick soak: cover the beans with water, boil for 2 minutes, then let them sit off the heat for an hour before draining.
Mash some beans for that Popeyes creaminess. Part of what makes Popeyes red beans so good is their creamy, almost saucy texture. Once the ham is back in, mash about a cup of the beans against the side of the slow cooker with a spoon or potato masher and stir them in. The mashed beans thicken everything beautifully.
Salt at the end. Ham hocks, beef broth and Creole seasoning all bring salt, and every ham hock is different. Wait until the ham meat is stirred back in, then taste and add salt and pepper as needed. It's much easier to add salt than to take it away.
Use a big enough slow cooker. A pound of beans plus six cups of liquid and a ham hock needs at least a 6-quart cooker. We like a 6-quart programmable Crock-Pot that switches to warm when the time is up, so the beans are ready whenever you are. If your beans are still firm at the end, old dried beans are usually the culprit, so give them another hour on high.
Variations
- New Orleans red beans and rice. Food can be spicy down in the Big Easy! Add dried thyme, a pinch of sage and a few dashes of hot pepper sauce along with the bay leaves and Creole seasoning.
- Cajun red beans with andouille. Stir in sliced andouille or smoked sausage for the last hour, and add cayenne, parsley, sage and thyme for a classic Cajun flavor.
- Meatless Popeyes-style beans. Skip the ham hock, use vegetable broth, and add a couple of drops of liquid smoke for that smoky flavor. Mash plenty of the beans at the end for extra creaminess.
- Smoked turkey. Swap the ham hock for a smoked turkey wing cut into two pieces. Pull the meat off the bones at the end just like you would with the ham.
- Dominican-style (Moro de Habichuelas Rojas). Leave out the celery and add capers, olives, oregano, tomato sauce and a little cilantro, then mix the beans and rice together to serve.
- Panamanian-style. Serve the beans over coconut rice for a twist on Arroz con Coco y Frijoles Rojos, made with long-grain rice cooked in coconut milk.
Serving Ideas
Red beans and rice can be a side dish, or it can be a main dish. For the full Popeyes experience, serve it alongside crispy homemade spicy chicken tenders or Southern fried pork chops, with a scoop of copycat KFC coleslaw on the side.
Cornbread is always a winning recipe to serve with beans and rice. Try our easy cornbread muffins or a skillet of Mexican corn bread for sopping up every last bit. Shrimp, sautéed greens and a bottle of hot sauce on the table round it out perfectly. Or, if you want to serve up a couple of New Orleans-style recipes, pair it with our shrimp Creole. We like to make up a big pot and then eat the leftovers during the next couple of days. Everyone in our family loves this meal.
Storing & Freezing
Let the red beans cool, then store them in an airtight container in the refrigerator for up to 5 days. Keep the rice in a separate container so it doesn't soak up all the liquid and turn mushy. The beans thicken as they sit (and honestly taste even better the next day), so loosen them with a splash of broth or water when you reheat them on the stovetop or in the microwave.
Red beans freeze really well. Portion the cooled beans (without the rice) into freezer bags or containers and freeze for up to 3 months. Thaw overnight in the refrigerator, then reheat gently on the stovetop over medium-low heat, stirring often and adding a little liquid as needed. Cooked rice can be frozen separately in portions and reheated in the microwave with a sprinkle of water.
More Slow Cooker Bean Recipes
If you loved this recipe, here are a few more you might enjoy:
- Slow Cooker Pinto Beans
- Slow Cooker Black Eyed Peas with Beef Stew Meat
- Crock Pot Ham and White Beans
- Slow Cooker Baked Beans
Recipe
Slow Cooker Red Beans and Rice
Equipment
- slow cooker (crock pot) 6-quart or larger
Ingredients
- 1 pound dried red beans red kidney beans or small red beans, sorted and rinsed
- 2 tablespoons vegetable oil
- 3 celery stalks chopped
- 1 medium onion chopped
- 1 green bell pepper seeded and chopped
- 3 scallions chopped, plus more for garnish
- 2 garlic cloves minced
- 3 ½ cups water
- 2 ⅔ cups beef broth low-sodium recommended
- 1 teaspoon Creole seasoning such as Tony Chachere's
- ½ teaspoon crushed red hot peppers red pepper flakes; use less for mild beans
- 2 bay leaves
- ¼ teaspoon liquid smoke optional; recommended if your ham hock isn't smoked
- 1-2 smoked ham hock skin scored in a diamond pattern (if smoked ham hocks aren't available, an uncooked ham hock plus the liquid smoke will work)
- salt and black pepper to taste
- 4 cups hot cooked rice long-grain white or brown rice
Instructions
- Sort the beans, discarding any stones or shriveled beans, and rinse them. Place in a large bowl, cover with several inches of cold water and soak for at least 8 hours or overnight. Drain and rinse.
- Place the soaked beans in a large pot, cover with fresh water and bring to a boil over high heat. Boil hard for 10 minutes (this step makes kidney beans safe to slow cook), then drain.
- Heat the oil in a large skillet over medium-high heat. Add the celery, onion, bell pepper and scallions and cook, stirring often, for 5 to 6 minutes or until the onion is tender. Add the garlic and cook 1 minute more. Transfer the vegetables to a 6-quart slow cooker.
- Add the beans, water, beef broth, Creole seasoning, crushed red pepper, bay leaves and liquid smoke (if using) to the slow cooker and stir to combine. Nestle the ham hock down into the beans so it is mostly submerged.
- Cover and cook on LOW for 9 to 10 hours or on HIGH for 6 to 7 hours, until the beans are completely tender.
- Remove the ham hock and the bay leaves. Discard the skin, fat and bone, shred the meat and stir it back into the beans. For a creamier, Popeyes-style texture, mash about 1 cup of the beans against the side of the slow cooker and stir them in. Taste and season with salt and pepper.
- Serve the red beans over the hot cooked rice, garnished with sliced scallions and hot sauce if you like.
Notes
Nutrition
Nutrition details are an estimate, per serving.
Stephanie Drullinger says
I have had Popeye's Red Beans & Rice - don't recall any veggies in it.
Are they supposed to help to imitate the flavor?
Are they necessary?
Jessica McCoy says
They're optional if you don't like them, but the flavor is completely amazing.