My family loves New Orleans-style cooking, so I make this authentic dish often. Being a busy workingwoman, I appreciate how simple it is. And its smoky ham flavor is scrumptious. —Celinda Dahlgren, Napa CA
- 1 cup dried red beans
- 7 cups water, divided
- 2 smoked ham hocks
- 1 medium onion, chopped
- 1-1/2 teaspoons minced garlic
- 1 teaspoon ground cumin
- 1 medium tomato, chopped
- 1 medium green pepper, chopped
- 1 teaspoon salt
- 4 cups hot cooked rice
- Sort beans and rinse in cold water. Place beans in a 3-qt. slow cooker. Add 4 cups water; cover and let stand overnight.
- Drain and rinse beans, discarding liquid. Return beans to slow cooker; add the ham hocks, onion, garlic, cumin and remaining water. Cover and cook on low for 8-10 hours or until beans are tender.
Remove ham hocks; cool slightly. Remove meat from bones. Finely chop meat and return to slow cooker; discard bones. Stir in the tomato, pepper and salt; cover and cook on high for 30 minutes or until pepper is tender. Serve with rice.
Freeze option: Freeze cooled bean mixture in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, gently stirring and adding a little water if necessary. Yield: 6 servings.
Originally published as All-Day Red Beans & Rice in Country Woman August/September 2009, p39
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