Louisiana Slow Cooker Red Beans and Rice
Whether celebraing Mardi Gras or warming up in the winter months, this classic dish is one you'll want to make often.
Servings 10 -11 cups Red Beans (dependent on how much meat is on the ham hock)
Calories 813kcal
Ingredients
- 1 teaspoon Extra Virgin Olive Oil
- 1 pound Andouille Sausage
- 1 medium Sweet Red Onion , chopped
- 2 stalks Celery , chopped
- ½ large Green Bell Pepper , seeded and chopped
- 6 medium-large Garlic Cloves , diced
- 1 1-2 pound Ham Hock
- 4 15-ounce cans Red Beans , drained and rinsed
- 2 teaspoons Creole Seasoning
- 2 ½ cups Low Sodium Chicken Stock
- 5 cups prepared Long Grain White Rice
Instructions
- In a large non-stick skillet, brown the sausage over medium-high heat and set aside. Note: if a non-stick skillet is not available, warm the olive oil first and brown the sausage. Retain pain drippings.
- If not already used above, warm the olive oil in the skillet again over medium-high heat.
- Add the onion, celery, bell pepper and garlic to the skillet and sauté for 1-2 minutes to soften slightly and pick up the pan seasonings from the sausage. Place into the bottom of the slow cooker.
- Place the browned sausages on top of the vegetables followed by the ham hock.
- Add the red beans.
- Sprinkle the creole seasoning on top and pour in the chicken stock.
- Cook on LOW for 6 hours until the ham is coming off the hock.
- Scrape any ham off the hock; place ham back in the slow cooker and discard the bone.
- Remove the sausages, cut into slices and place back into the slow cooker.
- Serve over the prepared rice.
Nutrition
Calories: 813kcal | Carbohydrates: 89g | Protein: 41g | Fat: 30g | Saturated Fat: 10g | Cholesterol: 114mg | Sodium: 611mg | Potassium: 828mg | Fiber: 5g | Sugar: 1g | Vitamin A: 405IU | Vitamin C: 10.5mg | Calcium: 72mg | Iron: 4.3mg