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Cajun Red Beans

Rated as 3.75 out of 5 Stars

"Delicious red beans. Serve it over rice with some cornbread. Yum!"
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7 h 45 m servings 430
Original recipe yields 8 servings


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  1. Place the pinto beans into a large container and cover with several inches of cool water. Soak beans 15 minutes; drain and rinse.
  2. Heat bacon grease in a large pot over medium-high heat. Cook and stir salt pork in hot grease for 1 minute. Add onion, celery, bell pepper, black pepper, and chipotle powder to salt pork; cook and stir until the vegetables are soft, about 4 minutes.
  3. Stir smoked sausage, bay leaves, parsley, and thyme into salt pork mixture; cook and stir until sausage is browned, about 4 minutes. Add garlic and cook until fragrant, about 1 minute more.
  4. Stir beans into sausage mixture and add enough water to cover the beans. Bring to a boil, remove from heat, and transfer beans mixture to a slow cooker.
  5. Cook on High for 1 hour. Reduce to Low and cook until beans are tender, adding water as necessary, about 6 hours more.
  6. Mash about 1/4 the beans against the side of the slow cooker crock with the back of a heavy spoon. Continue cooking on Low until beans are tender and creamy, 15 to 20 minutes more. Remove bay leaves.


  • Partner Tip
  • Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.

Nutrition Facts

Per Serving: 430 calories; 20.7 41.2 19.6 30 555 Full nutrition

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Read all reviews 3
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Turned out really good!

Me and my family did not care for this dish

Made as written and I'm not exactly sure why pintos would be used instead of red beans and chipotle season over creole but they did come out pretty good. I think you could do the entire cooking ...