Red Beans and Rice

 

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

• 1 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.
• 2 Cover and cook on low heat setting 8 to 9 hours.
• 3 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.
• 4 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.
• 5 For each serving, place 1/2 cup rice in soup bowl and top with 3/4 cup red bean mixture.