Slow Cooker Red Beans and Rice
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 cup dried small red beans (or red kidney beans)3 cups water1 cup chopped onion1 cup chopped green bell pepper¾ cup chopped celery1 teaspoon dried thyme1 teaspoon paprika¾ teaspoon ground cayenne pepper½ teaspoon black pepper1 ham hock (about 1 pound)1 bay leaf5 cloves garlic, minced½ pound sausage (I used Cajun Chicken; Andouille would be great) ½ teaspoon salt3 cups hot cooked long-grain rice¼ cup chopped green onions
1. The night before cooking, rinse the beans, and cover with plenty of water. Cover the pan or bowl and let them soak overnight at room temperature.
2. The next morning, drain the beans. Combine them with the 3 cups water, onion, bell pepper, celery, thyme, paprika, cayenne, black pepper, ham hock, bay leaf, and garlic in a slow cooker. Set on High.
3. After about an hour, lower the heat to Low. Let cook all day, for 9 – 11 hours. (This is the way I've done it; I'm sure it would be fine to just set it at Low for 9 - 11 hours.)
4. Remove the ham hock from the beans and set aside to cool a bit.
5. In a small skillet, cook the sausage until done. Slice and add to the beans.
6. Add the ½ teaspoon salt to the beans.
7. Remove the meat from the ham hock and cut in bite-sized pieces; add back to the beans.
8. Remove the bay leaf. Serve with the hot cooked rice; garnish with the green onions.
Serving Size: 4 - 6 Servings
Number of Servings: 6
Recipe submitted by SparkPeople user BELLECAT.
2. The next morning, drain the beans. Combine them with the 3 cups water, onion, bell pepper, celery, thyme, paprika, cayenne, black pepper, ham hock, bay leaf, and garlic in a slow cooker. Set on High.
3. After about an hour, lower the heat to Low. Let cook all day, for 9 – 11 hours. (This is the way I've done it; I'm sure it would be fine to just set it at Low for 9 - 11 hours.)
4. Remove the ham hock from the beans and set aside to cool a bit.
5. In a small skillet, cook the sausage until done. Slice and add to the beans.
6. Add the ½ teaspoon salt to the beans.
7. Remove the meat from the ham hock and cut in bite-sized pieces; add back to the beans.
8. Remove the bay leaf. Serve with the hot cooked rice; garnish with the green onions.
Serving Size: 4 - 6 Servings
Number of Servings: 6
Recipe submitted by SparkPeople user BELLECAT.
Nutritional Info Amount Per Serving
- Calories: 286.1
- Total Fat: 9.7 g
- Cholesterol: 32.8 mg
- Sodium: 322.4 mg
- Total Carbs: 42.0 g
- Dietary Fiber: 12.0 g
- Protein: 16.5 g