Recipe Details
Ingredients
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1poundandouille sausage, sliced into rounds
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1largesweet onion, chopped
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1mediumgreen bell pepper, chopped
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1mediumjalapeno pepper, seeded and chopped (Optional)
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8clovesgarlic, chopped
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1pounddried red beans, soaked overnight
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1ham hock
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10cupswater
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6fresh basil leaves, chopped
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1teaspoonCreole seasoning, or to taste
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1teaspoonground black pepper
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4cupshot cooked rice
Cooking Directions
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Brown sausage in a large skillet over medium-high heat, 5 to 7 minutes. Use a slotted spoon to transfer sausage to a slow cooker, leaving drippings in the skillet.
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Add onion, bell pepper, jalapeño, and garlic to drippings in the skillet; cook and stir over medium heat until tender, about 5 minutes. Transfer to the slow cooker.
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Add soaked beans and ham hock to the slow cooker, then pour in water. Add basil, Creole seasoning, and pepper. Cover and cook on Low until beans are tender, about 8 hours. If the bean mixture is too watery, remove the lid, increase the heat to High, and cook until beans are creamy.
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Serve with cooked rice.
Nutrition Facts
Full Nutrition Label | |
---|---|
Servings Per Recipe8 | |
Calories556 | |
% Daily Value * | |
Total Fat 22g |
29% |
Saturated Fat 8g |
38% |
Cholesterol 50mg |
17% |
Sodium 615mg |
27% |
Total Carbohydrate 62g |
22% |
Dietary Fiber 15g |
54% |
Total Sugars 3g |
|
Protein 27g |
54% |
Vitamin C 18mg |
20% |
Calcium 120mg |
9% |
Iron 7mg |
36% |
Potassium 1079mg |
23% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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