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1
cup small dry red beans or dry red kidney beans
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2
cooked smoked pork hocks
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12
ounces cooked smoked sausage links or cooked andouille sausage cut into 1/2-inch pieces
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3
cups reduced-sodium chicken broth
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3/4
cup chopped red sweet pepper
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1
cup chopped celery (2 stalks)
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1/2
cup chopped onion (1 medium)
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3
cloves garlic, minced
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2
tablespoons tomato paste
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1
tablespoon Cajun seasoning
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Several drops bottled hot pepper sauce
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1 1/3
cups instant white rice
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Snipped fresh celery leaves
1. Rinse red beans or red kidney beans. In a saucepan, combine beans and 6 cups water. Bring to boiling; reduce heat. Simmer, uncovered, for 10 minutes. Remove from heat. Cover and let stand for 1 hour. (Or, place beans in water in pan. Cover and let soak in a cool place for 6 to 8 hours or overnight.) Drain and rinse beans.
2. In a 4- or 5-quart slow cooker, combine beans, pork hocks, sausage, broth, sweet pepper, celery, onion, garlic, tomato paste, Cajun seasoning, and hot pepper sauce.
3. Cover and cook on low-heat setting for 9 to 11 hours or on high-heat setting for 4 1/2 to 5 1/2 hours.
4. Remove pork hocks. When cool enough to handle, cut pork off bones; cut pork into bite-size pieces. Discard bones. Stir pork and uncooked instant rice into bean mixture in slow cooker. If using low-heat setting, turn to high-heat setting. Cover and cook for 30 minutes more. If desired, sprinkle with snipped celery leaves before serving. Makes 6 to 8 servings.
- Servings Per Recipe 6,
- Calories 336,
- Protein (gm) 26,
- Carbohydrate (gm) 44,
- Fat, total (gm) 7,
- Cholesterol (mg) 59,
- Saturated fat (gm) 2,
- Dietary Fiber, total (gm) 6,
- Vitamin A (RE) 82,
- Vitamin C (mg) 37,
- Sodium (mg) 1013,
- Calcium (DV %) 101,
- Iron (DV %) 6,
- Percent Daily Values are based on a 2,000 calorie diet
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