Slow-Cooker Red Beans and Rice
- 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.
- In a 4- or 5-quart slow cooker, combine beans, pork hock, sausage, chicken broth, sweet pepper, celery, onion, garlic, tomato paste, Cajun seasoning, and bottled hot pepper sauce.
- 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.
- Remove pork hocks. When cool enough to handle, cut meat off bones; cut meat into bite-size pieces. Discard bones. Stir meat 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 fresh celery leaves.
From the Test Kitchen
For Easy Cleanup
Line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your dish is finished cooking, spoon the food out of your slow cooker and simply dispose of the liner. Do not lift or transport the disposable liner with food inside.
Nutrition Facts (Slow-Cooker Red Beans and Rice)
- Per serving:
- 336 kcal ,
- 7 g fat
- (2 g sat. fat ,
- 59 mg chol. ,
- 1013 mg sodium ,
- 44 g carb. ,
- 6 g fiber ,
- 26 g pro.