*  Exported from  MasterCook  *
 
                        Slow Cooker Red Beans & Rice
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Vegetarian                       Crockpot
                 Stews
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      pound         DRIED SMALL RED CHILI BEANS
    3                    CELERY STALKS -- CHOPPED
    1                    GREEN PEPPER -- CHOPPED
    2                    GARLIC -- MINCED
    2 2/3  cups          DOUBLE STRENGTH BEEF BROTH
    1                    HAM HOCK -- SCORED IN DIAMONDS
    4      cups          HOT COOKED RICE
    2      tablespoons   OIL
    1                    ONION -- CHOPPED
    3                    GREEN ONIONS. CHOPPED
    3 1/3  cups          WATER
      1/2  teaspoon      CRUSHED RED HOT PEPPER
    1      teaspoon      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)
  
 
 
 
 
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