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Slow-Cooker Red Beans and Rice

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Betty Crocker Kitchens
Updated Feb 20, 2013
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Cajun seasoning and red pepper sauce add the right amount of zip to a classic rice and beans dish.

Slow-Cooker Red Beans and Rice

  • Prep Time 10 min
  • Total 8 hr 15 min
  • Servings 8
  • Ingredients 11
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Ingredients

  • 2 smoked pork hocks (about 1 1/4 pounds)
  • 1 small onion, chopped ( 1/4 cup)
  • 1 can (15 ounces) red beans, rinsed and drained
  • 1 dried bay leaf
  • 1 can (15 ounces) tomato sauce
  • 1 tablespoon red pepper sauce
  • 1 medium bell pepper, coarsely chopped ( 3/4 cup)
  • 3 cups water
  • 3 cups uncooked instant rice
  • 2 teaspoons Cajun seasoning
  • 1 pound fully cooked smoked sausage, cut lengthwise in half, then cut crosswise into 1-inch pieces

Instructions

  • Step 
    1
    Place pork hocks in 3- to 4-quart slow cooker. Top with onion, beans, bay leaf, tomato sauce, pepper sauce and bell pepper in order listed.
  • Step 
    2
    Cover and cook on low heat setting 8 to 9 hours.
  • Step 
    3
    About 30 minutes before serving, heat water to boiling in 2-quart saucepan over high heat. Remove from heat and stir in rice. Cover and let stand about 5 minutes or until water is absorbed. Fluff rice with fork before serving.
  • Step 
    4
    Meanwhile, remove pork from cooker; place on cutting board. Pull meat from bones, using 2 forks; discard bones and skin. Return pork to cooker. Stir in Cajun seasoning and sausage. Increase heat setting to high. Cover and cook 15 minutes or until sausage is heated through.
  • Step 
    5
    For each serving, place 1/2 cup rice in soup bowl and top with 3/4 cup red bean mixture.

Nutrition

475 Calories
21g Total Fat
22g Protein
54g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
475
Calories from Fat
190
Total Fat
21g
Saturated Fat
7g
Cholesterol
55mg
Sodium
1420mg
Total Carbohydrate
54g
Dietary Fiber
5g
Protein
22g
% Daily Value*:
Iron
24%
24%
Exchanges:
2 Fat;
Carbohydrate Choice
3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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