Ingredients
2
smoked pork hocks (about 1 1/4 pounds)
1
small onion, chopped ( 1/4 cup)
1
can (15 ounces) red beans, rinsed and drained
1
dried bay leaf
1
can (15 ounces) tomato sauce
1
tablespoon red pepper sauce
1
medium bell pepper, coarsely chopped ( 3/4 cup)
3
cups water
3
cups uncooked instant rice
2
teaspoons Cajun seasoning
1
pound fully cooked smoked sausage, cut lengthwise in half, then cut crosswise into 1-inch pieces
Preparation
Place pork hocks in 3- to 4-quart slow cooker. Top with onion, beans, bay leaf, tomato sauce, pepper sauce and bell pepper in order listed.
Cover and cook on low heat setting 8 to 9 hours.
About 30 minutes before serving, heat water to boiling in 2-quart 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.
