8 Ratings
  • 5 Rating Star 4
  • 3 Rating Star 3
  • 2 Rating Star 1
  • 8 Ratings
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Ingredients

Directions

  • 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.

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  • 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.

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  • Cover and cook on low-heat setting for 9 to 10 hours or on high-heat setting for 4 1/2 to 5 hours.

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  • 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.

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Nutrition Facts

300 calories, 6 g fat (1 g saturated fat, 64 mg cholesterol, 882 mg sodium, 37 g carbohydrates, 6 g fiber, 25 g protein.

Reviews

8 Ratings
  • 5 Rating Star 4
  • 3 Rating Star 3
  • 2 Rating Star 1