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Red Beans and Rice


Servings Per Recipe 6 to 8 servings
Total Fat (g)7
Saturated Fat (g)2,
Cholesterol (mg)59,
Sodium (mg)1013,
Carbohydrate (g)44,
Fiber (g)6,
Protein (g)26,
Vitamin A (DV%)8,
Vitamin C (DV%)63,
Calcium (DV%)10,
Iron (DV%)32,
Percent Daily Values are based on a 2,000 calorie diet

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  • 1 cup small dry red beans or dry red kidney beans
  • 2 cooked smoked pork hocks
  • 12 ounces cooked smoked sausage links or cooked andouille sausage cut into 1/2-inch pieces
  • 3 cups reduced-sodium chicken broth
  • 3/4 cup chopped red sweet pepper
  • 1 cup chopped celery (2 stalks)
  • 1/2 cup chopped onion (1 medium)
  • 3 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 1 tablespoon Cajun seasoning
  • Several drops bottled hot pepper sauce
  • 1 1/3 cups instant white rice
  • Snipped fresh celery leaves


Preparation time 20mins
Cooking time 29mins


Step 1

1. Rinse red kidney beans or red beans. In a saucepan, combine beans and 6 cups water. Bring to boiling; reduce heat. Simmer, uncovered, for 10 minutes. Remove from heat. Cover and let stand for 1 hour. (Or, place beans in water in pan. Cover and let soak in a cool place for 6 to 8 hours or overnight.) Drain and rinse beans.

2. In a 4- or 5-quart slow cooker, combine beans, pork hocks, sausage, broth, sweet pepper, celery, onion, garlic, tomato paste, Cajun seasoning, and hot pepper sauce.

3. Cover and cook on low-heat setting for 9 to 11 hours or on high-heat setting for 4 1/2 to 5 1/2 hours.

4. Remove pork hocks. When cool enough to handle, cut pork off bones; cut pork into bite-size pieces. Discard bones. Stir pork and uncooked instant rice into bean mixture in slow cooker. If using low-heat setting, turn to high-heat setting. Cover and cook for 30 minutes more. If desired, sprinkle with snipped celery leaves before serving. Makes 6 to 8 servings


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