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

Source: Diabetic Living Magazine


Recipe Summary

5 hrs
30 mins


Ingredient Checklist


Instructions Checklist
  • 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 3 1/2- to 4-quart slow cooker (see Tip), combine beans, pork hock, andouille, 1 1/2 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 4 1/2 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.

Nutrition Facts

1 serving
262 calories; protein 18g; carbohydrates 35.6g; dietary fiber 5.8g; sugars 2.4g; fat 5.5g; saturated fat 1.3g; cholesterol 32.8mg; vitamin a iu 434.8IU; vitamin c 19.6mg; folate 132.5mcg; calcium 40.8mg; iron 3mg; magnesium 53.9mg; potassium 598.6mg; sodium 604mg.

2 starch, 1 1/2 medium-fat meat