Title: Slow Cooker Red Beans & Rice
Categories: Vegetarian
Yield: 6 Servings
| 1 | lb | DRIED SMALL RED CHILI BEANS |
| 3 | | CELERY STALKS, CHOPPED |
| 1 | | GREEN PEPPER, CHOPPED |
| 2 | | GARLIC, MINCED |
| 2 2/3 | c | DOUBLE STRENGTH BEEF BROTH |
| 1 | | HAM HOCK, SCORED IN DIAMONDS |
| 4 | c | HOT COOKED RICE |
| 2 | tb | OIL |
| 1 | | ONION, CHOPPED |
| 3 | | GREEN ONIONS. CHOPPED |
| 3 1/3 | c | WATER |
| 1/2 | ts | CRUSHED RED HOT PEPPER |
| 1 | ts | SALT |
IN A LARGE POT, COMBINE THE BEANS WITH ENOUGH COLD WATER TO COVER BY 2".
BRING TO A BOIL OVER HIGH HEAT, AND BOIL FOR 2 MINUTES. REMOVE FROM HEAT,
COVER THE POT, AND LET STAND FOR 1 HOUR; DRAIN WELL. (BEANS CAN ALSO BE
SOAKED OVERNIGHT) IN A LARGE SKILLET, HEAT THE OIL OVER MEDIUM-HIGH HEAT.
ADD THE CELERY, ONION, BELL PEPPER, GREEN ONIONS, AND GARLIC. COOK,
STIRRING OFTEN, UNTIL ONIONS ARE SOFTENED, ABOUT 6 MINUTES. TRANSFER TO
SLOW COOKER. STIR IN THE DRAINED BEANS, WATER, BEEF BROTH, AND RED PEPPER.
BURY THE HAM HOCK IN THE BEAN MIXTURE. COVER AND SLOW-COOK UNTIL THE BEANS
ARE VERY TENDER, 9 TO 10 HOURS ON LOW. REMOVE THE HAM HOCK. REMOVE MEAT AND
DISCARD REST. RETURN MEAT TO POT, AND STIR IN SALT. SERVE BEANS IN BOWLS,
SPOONED OVER HOT COOKED RICE, AND SPRINKLED WITH CHOPPED GREEN ONIONS,
(READY AND WAITING)