Meals Matter

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Contributed By: leanno
Better Homes and Gardens (bhg.com)

We've made several modifications to the original recipe to make this a vegetarian version.

Ingredients

1 cup Dry small red beans or red kidney beans

1 pkg Veggie sausage links, cut into 1/2-inch pieces

3 cups Reduced-sodium veggie broth

3/4 cup Chopped red sweet pepper (1 medium)

1 cup Chopped celery (2 stalks)

1/2 cup Chopped onion (1 medium)

3 cloves Garlic, minced

2 tablespoons Tomato paste

1 tablespoon Cajun seasoning

Several drops bottled hot pepper sauce

1 1/3 cups Brown rice

Snipped fresh celery leaves or parsley (optional

Preparation

Rinse beans. In a large saucepan, combine beans and 6 cups water. Bring to boiling; reduce heat. Simmer, uncovered, for 10 minutes. Remove from heat. Cover and let stand for 1 hour. Drain and rinse beans.

In a 4- or 5-quart slow cooker, combine beans, pork hock, sausage, chicken broth, sweet pepper, celery, onion, garlic, tomato paste, Cajun seasoning, and bottled hot pepper sauce.

Cover and cook on low-heat setting for 9 to 11 hours or on high-heat setting for 4 1/2 to 5 1/2 hours.

Remove pork hocks. When cool enough to handle, cut meat off bones; cut meat into bite-size pieces. Discard bones. Stir meat and uncooked instant rice into bean mixture in slow cooker. If using low-heat setting, turn to high-heat setting. Cover and cook for 30 minutes more. If desired, sprinkle with snipped fresh celery leaves.

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