Dinner · Part 3 of 3: Tips & recipe card

Slow Cooker Red Beans and Ham Tips, FAQ & printable recipe

Name: Slow Cooker Red Beans and Ham
Prep time: 15 min
Cook time: 8 h
Total time: 8 h 15 min
Cuisine: Cajun
Ingredients: 1 lb diced smoked ham; 1 lb dried small red kidney beans, rinsed; 1 green bell pepper, diced; 2 stalks celery, diced; 1 yellow onion, diced; 2 tbsp Cajun seasoning; 4 cups chicken broth

By Clara Weller · Oct 14, 2026

A close-up of a slow cooker filled with red beans, diced ham, and vegetables in a savory broth.

Prep: 15 min
Cook: 8 h
Total: 8 h 15 min
Serves: 8

Tips for success

For the creamiest texture, don't skip the mashing step. It mimics the effect of cooking the beans for a very long time, releasing their starches and creating a velvety sauce. If you prefer a chunkier texture, mash fewer beans or skip this step altogether. The dish is forgiving and will still taste great.

To make the beans extra smoky, add a ham bone or a smoked turkey wing to the pot along with the ham. This adds depth and richness.

If you like more heat, add a pinch of cayenne pepper or a chopped jalapeño with the vegetables. Adjust the Cajun seasoning to your taste, but remember that it also contains salt, so season the final dish carefully.

Variations

Spicy Andouille: Replace the smoked ham with sliced andouille sausage for a spicier, smokier flavor. Brown the sausage in a skillet before adding to the slow cooker for extra depth.
Vegetarian Red Beans: Omit the ham and use vegetable broth. Add a smoked paprika or liquid smoke to mimic the smoky taste. Increase the vegetables or add a can of diced tomatoes for more substance.
Extra Veggie: Add a diced carrot or a cup of frozen okra along with the other vegetables. This adds more color, texture, and nutrients without altering the cooking time.
Creamy Coconut: Stir in 1 cup of coconut milk during the last 30 minutes of cooking for a subtly sweet, creamy twist. This works well with a milder Cajun seasoning.

Storage and make-ahead

Fridge: Store in an airtight container in the fridge for up to 4 days. Reheat with a splash of broth or water to restore creaminess.
Freezer: Freeze in airtight containers or freezer bags for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop.
Reheat: Reheat on the stovetop over medium heat, stirring occasionally, or in the microwave in 1-minute increments, adding a little broth if needed.

Store leftover red beans and ham in an airtight container in the refrigerator for up to 4 days. The flavors will continue to meld, making the leftovers even better.

Reheat gently on the stovetop or in the microwave, adding a splash of broth or water if the mixture is too thick. Let the beans cool to room temperature within 2 hours of cooking before refrigerating.

This dish is perfect for making ahead. Prepare the recipe as directed, then let it cool completely before storing in the refrigerator. It can be made up to 2 days in advance and reheated on the stovetop or in the slow cooker.

The beans will thicken further upon standing, so add a little broth when reheating. This is a great option for meal prep or feeding a crowd without last-minute fuss.

Serving ideas

Serve the red beans and ham hot over steamed white rice, which soaks up the creamy sauce beautifully. For a low-carb option, serve over cauliflower rice or alongside a green salad. Crusty bread or cornbread also make excellent accompaniments for sopping up every last bit of the flavorful sauce.

Garnish with chopped fresh parsley or green onions for a pop of color and freshness. A dash of hot sauce on top adds extra heat for those who like it spicy.

This dish is hearty enough to stand alone, but it also pairs well with a simple side of sautéed greens or roasted vegetables. Enjoy it as a main course or as a side dish at a larger gathering.

Frequently asked questions

Can this recipe be made with canned beans?

Yes, canned kidney beans can be used to shorten the cooking time. Use three 15-ounce cans, rinsed and drained. Reduce the broth to 2 cups and cook on low for 4-5 hours. The texture will be less creamy, but the dish will still be delicious. Add the beans in the last 2 hours to prevent them from becoming mushy.

How can the dish be made less spicy?

Use a mild Cajun seasoning or reduce the amount to 1 tablespoon. You can also add a teaspoon of smoked paprika and a pinch of black pepper instead. Taste the dish before serving and add more seasoning if desired.

Can the cooking time be adjusted?

The slow cooker can be set to high for 4-5 hours if you're short on time. However, the beans may not become as creamy as with the low setting. Check the beans for tenderness and extend cooking time if needed.

What can be served with this dish?

Red beans and ham are traditionally served over white rice. For a low-carb option, serve over cauliflower rice or alongside a green salad. Crusty bread or cornbread also work well to soak up the sauce.

Can this recipe be doubled?

Yes, you can double the ingredients if your slow cooker is large enough (at least 8 quarts). Keep the cooking time the same, but ensure the slow cooker is not more than two-thirds full to allow for even cooking.

Recipe card

Slow Cooker Red Beans and Ham

Prep 15 minCook 8 hTotal 8 h 15 minServes 8

Ingredients

1 lb diced smoked ham
1 lb dried small red kidney beans, rinsed
1 green bell pepper, diced
2 stalks celery, diced
1 yellow onion, diced
2 tbsp Cajun seasoning
4 cups chicken broth

Instructions

Place the diced smoked ham in the bottom of the slow cooker. Add the rinsed kidney beans, diced green pepper, celery, and onion. Sprinkle the Cajun seasoning evenly over the top. Pour the chicken broth over everything, making sure the beans and ham are mostly submerged.
Cover the slow cooker and cook on low for 8 to 10 hours, until the beans are tender and the mixture is thick and creamy. Stir once or twice during cooking if possible, but avoid lifting the lid too often.
Once the beans are fully tender, use a potato masher or the back of a spoon to mash about one-third of the beans right in the slow cooker. This helps create a creamy, thick texture without any added thickeners.
Taste the beans and adjust the seasoning with additional Cajun seasoning, salt, or pepper if needed. The ham and broth may already be salty, so season carefully.
Ladle the red beans and ham into bowls and serve hot. This dish is excellent over steamed rice, with crusty bread, or on its own.

Contains: celery, sulfites

Estimated nutrition per serving

Calories: 420
Protein: 28 g
Carbohydrates: 45 g
Fat: 13 g

Automatic estimate from the ingredient list, not laboratory-verified.

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This recipe is based on a short cooking video and is published under the pen name Clara Weller. It was checked before publication, but errors can slip through. Nutrition, when shown, is an estimate. Read more in our editorial policy and on our food safety page.