This website uses cookies to ensure you get the best experience on our website. Learn more

How To make Slow Cooker Red Beans & Rice

x

Ingredients
1
pound
red chili beans, dried, small
3
each
celery, stalks, chopped
1
each
green pepper, chopped
2
each
garlic, cloves, minced
2 2/3
cup
beef broth, condensed
1
each
ham hock, scored in diamonds
2
tablespoon
oil
1
each
onion, chopped
3
each
green onions, chopped
3 1/3
cup
water
1/2
teaspoon
red hot pepper flakes, crushed
1
teaspoon
salt
4
cup
rice, cooked, hot

Directions:
In a large pot, combine the beans with enough cold water to cover by 2 inches. 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 the 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.

How To make Slow Cooker Red Beans & Rice's Videos

Relevant Articles

Shares

x

Categories

x

Menu