New Orleans Red Beans & Rice
New Orleans Style Red Beans & Rice

Living in Utah you might wonder if this is authentic and worth trying. All I can tell you is that every time I make it, people LOVE it and eat it to the last drop in the pan. Don’t be frightened away by the list of ingredients  – it’s super easy to make in the crock pot. If you live by a Honey Baked Ham store, go in and ask to buy a ham bone; put one in the freezer for next batch.   Their bones come with a ton of ham on them, and the sweet, smokey taste,  just makes this all the better. ENJOY! 

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New Orleans Red Beans and Rice


1 lb. (2 cups) dried red beans, rinsed and sorted over

1 – 1 1/2 lbs. chopped ham*

1 – 2 lbs. smoked ham hocks*

1 medium to large onion, chopped

4-5 celery ribs, chopped

1 medium – large green bell pepper, chopped

1 tsp. Montreal Steak Seasoning

1 Tbl. balsamic vinegar

1 Tbl. red wine vinegar

1 tsp. smoked paprika

1/2 tsp. Emerills Original Seasoning

1 tsp. hot sauce

4 bay leaves

3 Tbl. dried parsley

1 tsp. thyme leaves

1/2 lb. smoked sausage, split in half lengthwise and cut into ½” pieces

3 oz. diced pepperoni

3 Tbl. chopped garlic

5 Knorr chicken boullion cubes (to desired taste)

8 cups water (more if needed as beans cook)

2 cans pinto beans in it’s juice, pureed

Cooked white riceNew Orleans Red Beans & Rice 1

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Place the beans in a large bowl or pot and cover with 4-5 inches of water over top of beans. Let soak for 8 hours or overnight.New Orleans Red Beans & Rice 2Drain and rinse well.New Orleans Red Beans & Rice 3Cut up sausage into bite sized pieces and pepperoni into sections.New Orleans Red Beans & Rice 4Beginning with ham, then the beansNew Orleans Red Beans & Rice 5

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Combine all the ingredients (except pureed pinto beans and rice) in at least a 6 qt. crock pot.  Add in the water, more may be needed during cooking processNew Orleans Red Beans & Rice 6

New Orleans Red Beans & Rice 7Cook on low for 8-10 hours, until beans are tender, but not mushy. Remove the ham bone with meat if using. Allow to cool a bit, then remove the meat from bone, cut into bite-sized pieces; return the meat to the crock pot with the other ingredients. New Orleans Red Beans & Rice 8Remove the bay leaves Puree the pinto beans and add to the bean mixture.  Continue to cook 30 minutes or so.New Orleans Red Beans & Rice 9


To serve, place a scoop of cooked rice in a bowl, spoon on the bean mixture and top with green onion if desired. Some like a dash of hot sauce. *Substitute these 2 ingredients for 1 honey baked ham bone with meat on it. This is the best option if available.

This recipe gets better after sitting to allow flavors to marry. Making a day or two ahead is good. This also freezes very well. After thawing if it is too thick, add in a bit of broth or bouillon and water.

Carrie Groneman’s recipe

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