2 smoked pork hocks (about 1.25 lbs.)
1 small onion, chopped
1 can (15 ounces) red beans, rinsed & drained
1 dried bay leaf
1 can (15 ounces) tomato sauce
1 Tbsp. red pepper sauce
1 medium bell pepper, coarsely chopped
3 C. water
3 C. uncooked instant rice
2 tsp. Cajun seasoning
1 lb. fully cooked smoked sausage, cut lengthwise in half, then cut crosswise into 1-inch pieces
Place pork hocks in 3-4 quart slow cooker (if you can't find pork hocks, you can substitute 1 C. cubed fully cooked ham). Top with onion, beans, bay leaf, tomato sauce, pepper sauce and bell pepper in order listed. Cover and cook on low for 8-9 hours.
About 30 minutes before serving, heat water to boiling in 2-qt. saucepan over high heat. Remove from heat and stir in rice. Cover and let stand about 5 minutes or until water is absorbed. Fluff rice with fork before serving.
Meanwhile, remove pork from cooker, place on cutting board. Pull meat from bones, using 2 forks, discard bones and skin. Return pork to cooker. Stir in Cajun seasoning and sausage. Increase heat setting to high. Cover and cook 15 minutes or until sausage is heated through.
For each serving, place 1/2 cup rice in soup bowl and top with 3/4 cup red bean mixture.
No comments:
Post a Comment