Crock Pot Red Beans and Rice With Ham
The slow cooker makes these red beans a snap to cook, and they are delicious on rice. Serve with a salad and crusty New Orleans French bread.
- Serves: 8 persons
- 1pound small dried red beans
- 1large onion
- 1green bell pepper
- 3stalks celery
- 2tablespoons vegetable oil
- 1ham bone (with some meat)
- 3medium cloves garlic, minced
- Optional: 1 cup sliced or diced andouille sausage
- Kosher salt and pepper, to taste
- 4to 6 cups hot cooked rice
- 1cup chopped green onions
Step 1Sort the beans, discarding damaged beans and any small stones you might find. Rinse them, put them in a large bowl, and cover with about 2 quarts of water. Let stand at room temperature for 6 to 8 hours, or overnight.
Step 2In the morning, drain the beans and transfer them to the crockpot.
Step 3Peel the onion and chop it coarsely.
Step 4Slice the bell pepper lengthwise and remove the seeds and ribs. Chop the pepper.
Step 5Dice the celery.
Step 6Heat the vegetable oil in a skillet over medium heat. Add the onion, bell pepper, and celery and cook for about 5 to 7 minutes, or until the onion is translucent.
Step 7Add the cooked vegetables to the beans along with the ham bone, minced garlic, and 1 1/2 quarts water. Cover and cook on high for 1 hour.
Step 8Turn heat to low and cook, covered, for about 4 to 7 hours, or until the beans are tender.
Step 9If desired, in a heavy skillet over medium heat, brown about 1 cup of sliced or diced spicy smoked sausage (such as andouille). Add it to the beans about an hour before they're ready.
Step 10Remove ham bone and mash some of the beans against the side of the pot to thicken the remaining liquids. Remove the meat from bone; dice it and return it to the pot of beans.
Step 11Meanwhile, cook the rice as directed on the package.
Step 12Season the beans with salt and pepper, to taste.
Step 13Spoon the beans and some liquid over servings of rice and sprinkle with chopped green onions.