Slow-Cooker Red Beans and Rice

Slow-Cooker Red Beans and Rice

1 Review
From: Diabetic Living Magazine

This traditional Creole recipe is made with sausage, pork, and red beans, and it's flavored with zesty spices.

Ingredients 6 servings

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Original recipe yields 6 servings
Nutrition per serving may change if servings are adjusted.
  • 1 cup dry red kidney beans
  • 1 smoked pork hock
  • 12 ounces andouille sausage or cooked kielbasa, cut into ½-inch pieces
  • 1½ cups water
  • 1 cup reduced sodium chicken broth
  • 1 medium onion, chopped
  • 1 stalk celery, chopped
  • 1 tablespoon tomato paste
  • 2 cloves garlic, minced
  • ½ teaspoon dried thyme, crushed
  • ½ teaspoon dried oregano, crushed
  • ⅛ teaspoon cayenne pepper
  • 1 8¾ to 9-ounce package cooked long grain or brown rice
  • ½ cup chopped red or yellow sweet pepper


  • Prep

  • Ready In

  1. Rinse beans. In a large 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. Drain and rinse beans.
  2. In a 3½- to 4-quart slow cooker (see Tip), combine beans, pork hock, andouille, 1½ cups water, the broth, onion, celery, tomato paste, garlic, thyme, oregano, and cayenne pepper.
  3. Cover; cook on low-heat setting for 9 to 10 hours or on high-heat setting for 4½ to 5 hours.
  4. Remove pork hock. When cool enough to handle, cut meat off bone; cut meat into bite-size pieces. Discard bone. Stir meat, rice, and sweet pepper into bean mixture in slow cooker. If using low-heat setting, turn to high-heat setting. Cover; cook for 30 minutes more.
  • Tip: For Easy Cleanup: Line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your dish is finished cooking, spoon the food out of your slow cooker and simply dispose of the liner. Do not lift or transport the disposable liner with food inside.

Nutrition information

  • Serving size: 1 serving
  • Per serving: 262 calories; 5 g fat(1 g sat); 6 g fiber; 36 g carbohydrates; 18 g protein; 132 mcg folate; 33 mg cholesterol; 2 g sugars; 435 IU vitamin A; 20 mg vitamin C; 41 mg calcium; 3 mg iron; 604 mg sodium; 599 mg potassium
  • Nutrition Bonus: Folate (33% daily value), Vitamin C (33% dv)
  • Carbohydrate Servings:
  • Exchanges: 2 starch, 1½ medium-fat meat

Reviews 1

December 09, 2018
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By: Lenora Tucker
I love these recipes I'm a diabetic tjis work for me Thank you for sharing
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