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Slow Cooker Spicy Red Beans

Prep time
6 hrs
Special Diets
Vegan | Vegetarian
Food Allergies
Dairy-free | Gluten-free | Wheat-free | Celiac | Corn-free | Egg-free | Soy-free | Nut sensitivity

Courtesy of Lucy Gibson, Willy Street Co-op Owner.


Who doesn't love slow cooker recipes?

Adjust the level of spices in this dish with more or less cayenne. Serve with greens and cornbread.


2 1⁄2 cred beans (dried)
1 1⁄2 tcumin
1 Tbasil (dried)
1⁄2 tcloves (ground)
1 bay leaf
1⁄4 trosemary (ground)
1 tsage (dried)
1⁄4 tblack pepper (ground)
1⁄2 tsalt
  cayenne (to taste)


Pick over and rinse the beans.

Place the beans in a slow cooker. Cover with two quarts of water. Stir in the spices, then cover and turn the heat to high. Cook on high for at least 12 hours. Add water as needed, and stir occasionally. When the beans are tender and the juice becomes syrupy and tastes sweet, the beans are ready.