Slow Cooker Red Beans and Rice
Nutritional Info
- Servings Per Recipe: 6
- 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
View full nutritional breakdown of Slow Cooker Red Beans and Rice calories by ingredient
Introduction
Nutritional Info is for 6 Servings. Recipe serves 4 - 6.Nutritional Info is for 6 Servings. Recipe serves 4 - 6.
Number of Servings: 6
Ingredients
-
1 cup dried small red beans (or red kidney beans)
3 cups water
1 cup chopped onion
1 cup chopped green bell pepper
¾ cup chopped celery
1 teaspoon dried thyme
1 teaspoon paprika
¾ teaspoon ground cayenne pepper
½ teaspoon black pepper
1 ham hock (about 1 pound)
1 bay leaf
5 cloves garlic, minced
½ pound sausage (I used Cajun Chicken; Andouille would be great)
½ teaspoon salt
3 cups hot cooked long-grain rice
¼ cup chopped green onions
Directions
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.
