Crockpot Red Beans and Rice

Crockpot red beans and rice from Vicki.

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

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