Slow cooker red beans & rice Recipe

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Slow cooker red beans & rice

Artist:	_	Yield:	6
Categories:	Beans, Cereals, Crockpot, Soups & Stews, Vegetarian	Rating:	0
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Ingredients:

1	lbs	Dried small red chili beans
3		Celery stalks, chopped
1		Green pepper, chopped
2		Garlic, minced
2 2/3	cup	Double strength beef broth
1		Ham hock, scored in diamonds
4	cup	Hot cooked rice
2	tbsp	Oil
1		Onion, chopped
3		Green onions. chopped
3 1/3	cup	Water
1/2	tsp	Crushed red hot pepper
1	tsp	Salt

Procedures:

1	In a large pot, combine the beans with enough cold water to cover by 2".
2	Bring to a boil over high heat, and boil for 2 minutes.
3	Remove from heat, cover the pot, and let stand for 1 hour; drain well.
4	(beans can also be soaked overnight) in a large skillet, heat the oil over medium-high heat.
5	Add the celery, onion, bell pepper, green onions, and garlic.
6	Cook, stirring often, until onions are softened, about 6 minutes.
7	Transfer to slow cooker.
8	Stir in the drained beans, water, beef broth, and red pepper.
9	Bury the ham hock in the bean mixture.
10	Cover and slow-cook until the beans are very tender, 9 to 10 hours on low.
11	Remove the ham hock.
12	Remove meat and discard rest.
13	Return meat to pot, and stir in salt.
14	Serve beans in bowls, spooned over hot cooked rice, and sprinkled with chopped green onions, (ready and waiting)