Vicki's red beans and rice dish is made in the slow cooker with kidney beans, tomatoes, ham, herbs, and other seasonings.
Ingredients:
- 1 pound red kidney beans, soaked overnight in water, drained
- 1 can (14.5 ounces) stewed tomatoes
- 1 ham hock
- 1 teaspoon dried leaf basil
- 1 teaspoon thyme
- 1 cup chopped onion
- 2 cloves garlic, minced
- pepper, to taste
- salt, to taste
- 1 1/2 cups long-grain white rice, cooked
Preparation:
Cook beans in fresh water on stovetop for 30 to 60 minutes, until tender; drain.
Put beans in crockpot with stewed tomatoes, ham hock, basil, thyme, onion, garlic, salt and pepper. Cover and cook on HIGH for 4 hours. Turn to LOW and cook for 4 to 6 hours longer. Serve beans with hot cooked rice.
Serves 6.
Shared by Vicki
Serves 6.
Shared by Vicki
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