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Red Beans and Rice

Makes: 6 to 8 servings
Prep 20 mins Cook 9 hrs 30 mins to 11 hrs 30 mins  Low temp Stand 1 hr
Red Beans and Rice
  • 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
  • 3/4  cup  chopped red sweet pepper
  • 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

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)
  • Servings Per Recipe 6,
  • cal. (kcal) 336,
  • Fat, total (g) 7,
  • chol. (mg) 59,
  • sat. fat (g) 2,
  • carb. (g) 44,
  • fiber (g) 6,
  • pro. (g) 26,
  • vit. A (RE) 82,
  • vit. C (mg) 37,
  • sodium (mg) 1013,
  • calcium (mg) 101,
  • iron (mg) 6,
  • Percent Daily Values are based on a 2,000 calorie diet

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