Red Beans and Rice

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2 users rated this recipe an average rating of 3.0
Makes:
6 servings
Prep:
20 mins
Cook:
9 hrs 30 mins to 11 hrs 30 mins Low temp
Stand:
1 hr
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Red Beans and Rice

Ingredients
1
cup small dry red beans or dry red kidney beans
2
cooked smoked pork hocks
12
ounces cooked smoked sausage links or cooked andouille sausage cut into 1/2-inch pieces
3
cups reduced-sodium chicken broth
1
cup chopped celery (2 stalks)
1/2
cup chopped onion (1 medium)
3
cloves garlic, minced
2
tablespoons tomato paste
1
tablespoon Cajun seasoning
 
Several drops bottled hot pepper sauce
1 1/3
cups instant white rice
 
Snipped fresh celery leaves

Directions

  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.

Nutrition Facts

(Red Beans and Rice)
    Per serving:
  • 336 kcal cal.,
  • 7 g fat
  • (2 g sat. fat,
  • 59 mg chol.,
  • 1013 mg sodium,
  • 44 g carb.,
  • 6 g fiber,
  • 26 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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