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
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.
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.
Cover; cook on low-heat setting for 9 to 10 hours or on high-heat setting for 4½ to 5 hours.
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.