Red Beans and Rice with Andouille and Ham

Red Beans and Rice with Andouille and Ham
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9 users rated this recipe an average rating of 3.5
Makes:
6 servings
Serving Size:
1 1/3 cups
Prep:
30 mins
Stand:
1 hr
Slow Cook:
9 hrs to 10 hrs (low) or 4 1/2 to 5 hours (high) plus 30 minutes (high)
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Red Beans and Rice with Andouille and Ham

Ingredients
1
cup dry red kidney beans
1
smoked pork hock
12
ounces andouille sausage or cooked kielbasa, cut into 1/2-inch pieces
2 1/2
cups reduced-sodium chicken broth
1/2
cup chopped onion (1 medium)
1/2
cup chopped celery (1 stalk)
1
tablespoon tomato paste
2
1/2
teaspoon dried thyme, crushed
1/2
teaspoon dried oregano, crushed
1/8
teaspoon cayenne pepper
1
8.8 ounce package cooked long grain rice
1/2
cup chopped red or yellow sweet pepper (1 small)

Directions

  1. Rinse beans. In a large 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. Drain and rinse beans.
  2. In a 3 1/2- to 4-quart slow cooker combine beans, pork hock, andouille, broth, onion, celery, tomato paste, garlic, thyme, oregano, and cayenne pepper.
  3. Cover and cook on low-heat setting for 9 to 10 hours or on high-heat setting for 4 1/2 to 5 hours.
  4. Remove pork hock. When cool enough to handle, cut meat off bone; cut meat into bite-size pieces. Discard bone. Stir meat, rice, and sweet pepper into bean mixture in slow cooker. If using low-heat setting, turn to high-heat setting. Cover; cook for 30 minutes more.

Nutrition Facts

(Red Beans and Rice with Andouille and Ham)
    Per serving:
  • 300 kcal cal.,
  • 6 g fat
  • (1 g sat. fat,
  • 64 mg chol.,
  • 882 mg sodium,
  • 37 g carb.,
  • 6 g fiber,
  • 25 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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