Soak beans overnight in 3 cups water. Drain and place in slow cooker. Cover with 4 cups water. Add the ham hock, onion, garlic, green pepper, and Cajun seasoning. Cook on LOW for 7 hours. Stir in the tomatoes and Kosher salt; cook on LOW for an additional 2 hours.
Serve over white rice.
Music to Cook By
Until next time, Happy Cooking! :)
“It is spring again. The earth is like a child that knows poems by heart.” ―
1 lb. chicken breast tenderloins, cut into thin strips
ground ginger, to taste
Chinese Five Spice, to taste
3 C cooked white rice
3 Tbsp peanut oil
1 C frozen peas and carrots, thawed
1 onion, diced
2 cloves garlic, minced
1/2 C soy sauce
1/2 diced ham
Season chicken with ground ginger and Chinese Five Spice; refrigerate for at least 2 hours.
Heat the oil in a large wok or skillet (I used my paella pan) to Medium High. Fry chicken strips until well cooked. Scoot chicken to the side of the pan; add peas and carrots, onion, and garlic. Stir fry until tender/crisp. Push to one side with chicken. Break eggs into the pan; stir with wooden spoon until scrambled and cooked. Add rice, soy sauce, and ham to the pan. Stir all ingredients together heated and cooked through.
The hardest thing to understand in the world is the income tax. -Albert Einstein
As you may have noticed, we eat a lot of rice around here. Now, I like rice as well as the next person, but occasionally I do need a little variety in my diet. One day this week, I was thinking of making plain white rice when I decided we were needing a little variety in our rice. Lately, cilantro and lime sounds good to me, so I decided to add those flavors to my rice. Here is the result.