Slow Cooker Creole Red Beans

Author: Canadian Living

Creole food reflects the combination of French, Spanish and African cuisines. Serve these tasty beans over steamed rice. For an authentic touch, lightly dust each serving with filé powder, a creole seasoning made of ground dried leaves of the sassafras tree. Before starting the recipe, you'll need to soak the beans overnight.

  • Portion size 8 servings
  • Credits : Canadian Living New Slow Cooker Classics

Ingredients

  • 3 cups dried red kidney beans soaked overnight in 8 cups water and drained
  • 2 onions chopped
  • 3 cloves garlic minced
  • 1 smoked ham hock (about 1-1/4 lb/565 g)
  • 2 bay leaves
  • 1 3/4 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon dried basil
  • 1 pinch cayenne pepper
  • 1 pinch hot pepper flakes
  • 5 cups water
  • 1 tablespoon red wine vinegar

Method

In slow cooker, combine beans, onions, garlic, ham hock, bay leaves, salt, pepper, thyme, basil, cayenne pepper and hot pepper flakes. Pour in water.

Cover and cook on low until beans are tender, 7 to 9 hours. Discard bay leaves.

Remove ham hock; discard skin, bone and fat. Shred meat and stir into beans. Stir in vinegar.

Nutritional facts Per each of 8 servings: about

  • Fibre 13 g
  • Sodium 525 mg
  • Sugars 1 g
  • Protein 24 g
  • Calories 354.0
  • Total fat 9 g
  • Potassium 901 mg
  • Cholesterol 30 mg
  • Saturated fat 3 g
  • Total carbohydrate 45 g

%RDI

  • Iron 43.0
  • Fibre 0.0
  • Folate 110.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 6.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 0.0
  • Vitamin C 5.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Slow Cooker Creole Red Beans

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