Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Vegetarian Crockpot
Stews
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 lb Dried small red chili beans
3 Celery ribs -- chopped
1 Green pepper -- chopped
2 Garlic -- minced
2 2/3 c Double strength beef broth
1 Ham hock -- scored in diamonds
4 c Hot cooked rice
2 tb Oil
1 Onion -- chopped
3 Green onions -- chopped
3 1/3 c Water
1/2 ts Crushed red hot pepper
1 ts 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.)
