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© Meredith Corporation. All rights reserved. Used with permission.
Rinse beans and combine with 6 cups water in a large saucepan. Bring to a boil; reduce heat. Simmer, uncovered, for 10 minutes. Remove from heat. Cover and let stand for 1 hour. Drain and rinse beans.
In a 3-1/2- to 4-quart slow cooker, combine beans, pork hock, andouille (or kielbasa), the remaining 1 1/2 cups water, broth, onion, celery, tomato paste, garlic, thyme, oregano and cayenne.
Cover; cook on Low for 9 to 10 hours or on High for 4 1/2 to 5 hours.
Remove pork hock. When cool enough to handle, cut meat off bone; cut meat into bite-size pieces. Discard bone. Stir meat, rice and bell pepper into bean mixture in slow cooker. If using Low, turn to High. Cover; cook for 30 minutes more.