All-Day Red Beans & Rice
My family loves New Orleans-style cooking, so I make this authentic dish often. I appreciate how uncomplicated it is. And its smoky ham flavor is scrumptious. —Celinda Dahlgren, Napa, California
Ingredients
- 1 cup dried red beans
- 2 smoked ham hocks
- 1 medium onion, chopped
- 1-1/2 teaspoons minced garlic
- 1 teaspoon ground cumin
- 3 cups water
- 1 medium tomato, chopped
- 1 medium green pepper, chopped
- 1 teaspoon salt
- 4 cups hot cooked rice
Directions
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1Rinse and sort beans. Place in a large saucepan; add water to cover by 2 in. Let soak, covered, overnight. Drain and rinse beans, discarding liquid.
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2Transfer beans to a 3-qt. slow cooker; add ham hocks, onion, garlic, cumin and 3 cups water. Cover and cook on low until beans are tender, 8-10 hours.
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3Remove ham hocks; cool slightly. Remove meat from bones. Finely chop meat and return to slow cooker; discard bones. Stir in the tomato, green pepper and salt; cover and cook on high until pepper is tender, about 30 minutes. Serve with rice.
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