SLOW COOKER RED BEANS & RICE (ARROZ Y FRIJOLES ROJO)

During the time that I wasn’t writing, I was on a Cajun kick, so my next few posts may reflect that.  Of course, here in Florida, we don’t have autumn as they do in the Northern states, but my tastebuds are still on Kentucky time.  This time of the year, I start looking for those “cold weather” comfort foods, even though our air conditioner is still on.

One of the recipes I have been cooking lately is Slow Cooker Red Beans & Rice.  I still love that slow cooker!  : )  Unlike most slow cooker recipes, I do this one in stages, so it’s not exactly a “Fix it and Forget it” food.  It tastes great, though.

SLOW COOKER RED BEANS & RICE




Ingredients


2 cups dried red beans
7 cups water, divided
1 smoked ham hocks
1/2 large onion, chopped
3 cloves minced garlic
1/2 teaspoon McCormick® Perfect Pinch® Cajun Seasoning     
1/2  tomato, chopped
1/4 green pepper, chopped
1 teaspoon kosher salt
Black pepper to taste


Directions

Rinse beans.  Soak overnight in 4 cups water. Drain and rinse beans, discarding liquid. Put beans in slow cooker; add the ham hock, onion, garlic, green pepper, Cajun seasoning and 3 cups water.  Stir in the tomato, pepper and salt.   Cover and cook on low for 8 hours. Serve with white rice.



Yield: 6 servings.

MUSIC TO COOK BY

Until next time, Happy Cooking!  : )

“To wear your heart on your sleeve isn’t a very good plan; you should wear it inside, where it functions best.” – Margaret Thatcher

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TAGS: Slow Cooker