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Slow-Cooker Red Beans and Rice
Slow-Cooker Red Beans and Rice
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Prep Time:
10 minutes
Total Time:
8 hours 15 minutes
Elevate rice and beans with Cajun seasoning and spicy red pepper sauce for a flavorful kick.
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:
  • Add the pork hocks to a 3- to 4-quart slow cooker, then layer with onion, beans, bay leaf, tomato sauce, pepper sauce, and bell pepper in the same order as listed.
  • Slow cook covered for 8 to 9 hours on low heat.
  • Roughly 30 minutes before serving, bring water to a boil in a 2-quart saucepan over high heat. Take off the heat and mix in rice. Cover and allow it to sit for around 5 minutes until water is absorbed. Fluff rice with a fork before serving.
  • Next, take out the pork from the cooker and transfer it onto a cutting board. Use two forks to shred the meat, and dispose of the bones and skin. Put the shredded pork back into the cooker and mix in the Cajun seasoning and sausage. Turn the heat setting to high, cover, and cook for 15 minutes, or until the sausage is warmed through.
  • In a soup bowl, layer 1/2 cup of rice with 3/4 cup of red bean mixture for each serving.

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