From The Complete Crockery Cookbook p. 49
Using your crockery insert, soak the red beans overnight. In the morning drain beans, rinse and replace in slow cooker. Next, get out a large skillet; heat the oil over medium-high heat. Add celery, onion, bell pepper (Cajun cooks call this "the holy trinity") and garlic. Cook until all is softened, about 5 minutes. Transfer this mixture to the slow cooker. Now add the chicken broth, water and ham hock (or turkey leg). Cover with lid and cook on low setting 8-10 hours. Before serving remove ham bone (or turkey leg) and chop the meat from the bone, discarding all fat and bone. Add meat back to slow cooker, along with hot chili flakes to taste.
Serve over brown rice with hot sauce or salsa and sour cream on the side.
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Serving Size: 1 Serving (591g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 1092 | ||
Calories from Fat: 632 (58%) | ||
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Amt Per Serving | % DV | |
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Total Fat 70.2g | 94 % | |
Saturated Fat 20g | 100 % | |
Monounsaturated Fat 28.9g | ||
Polyunsanturated Fat 15.3g | ||
Cholesterol 345mg | 106 % | |
Sodium 2612mg | 90 % | |
Potassium 1254.7mg | 33 % | |
Total Carbohydrate 17.7g | 5 % | |
Dietary Fiber 4.9g | 20 % | |
Sugars, other 12.7g | ||
Protein 92.5g | 132 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1092
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