Easy Slow Cooker Red Beans and Rice

• Gluten free

• Meat

  • 1 Ham hock, smoked

• Produce

  • 1 lb Beans, dried red
  • 1 Bell pepper
  • 3 Celery stalks
  • 2 Garlic cloves
  • 1/2 tsp Hot peppers, red
  • 1 Onion
  • 3 Scallions

• Canned Goods

  • 2 2/3 cups Chicken broth

• Pasta & Grains

  • 4 cups Rice, hot cooked

• Oils & Vinegars

  • 2 tbsp Olive oil

• Liquids

  • 3 1/2 cups Water

Found on growingupgabel.com

Ingredients

• 1 lb. dried red beans, rinsed and drained well
• 2 Tablespoons olive oil
• 3 celery stalks, chopped
• 1 onion, chopped
• 1 bell pepper, seeded and chopped
• 3 scallions, chopped
• 2 garlic cloves, minced
• 3 1/2 cups of water
• 2 2/3 cups of chicken broth
• 1/2 tsp crushed red hot peppers
• 1 smoked ham hock, skin scored in a diamond pattern or ham bone
• 4 cups of hot cooked rice

Directions

• Place the oil into a skillet over medium high heat. Add the celery, onions, bell pepper, scallions and garlic. Stirring often, cook the mixture for 6 minutes or until the onion is tender. Transfer to a 6 quart slow cooker.
• Add the beans and stir to blend in. Pour the water and broth into the slow cooker. Add the crushed peppers and stir to blend all the ingredients together. Bury the ham into the beans.
• Cover the slow cooker and cook on low for 9 hours or until the beans are tender. Remove the ham hock and remove the skin and any fat. Shred the meat and place back into the beans. Serve the beans over the hot cooked rice.