Buffsurveyor suggested we start a thread with crockpot-only recipes - seemed like a good idea, so here's my all-time favorite crockpot recipe.
Very Nice Red Beans and Rice
1 pound dried small red chili beans, rinsed, drained, and picked over
2 tablespoons vegetable oil
2 celery ribs, chopped
1 medium onion, chopped
1 medium green bell pepper, seeded and chopped
3 scallions, chopped (optional - for garnish could also use green onions)
2 garlic cloves, minced (could use garlic powder)
3-1/2 cups water
2-2/3 cups double-strength beef broth (or add beef boullion to taste)
1/2 teaspoon crushed red hot pepper (more or less to taste - use 1/2 tsp on first batch)
1 smoked ham hock (about 9 ounces), skin scored in a diamond pattern with a sharp knife
1 teaspoon salt
4 cups hot cooked rice - cook just prior to serving
Chopped scallions for garnish
Soak the beans overnight in a large bowl with enough water to cover by 2 inches, then drain.
In a large skillet, heat the oil over medium-high heat. Add the celery, onion, bell pepper, and garlic. Cook, stirring often, until the onions are softened, about 6 minutes. Transfer to a 3-1/2 quart 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 (200-degrees F).
Remove the ham hock, and pull off and discard the fat and skin. Remove the meat from the bone and coarsely chop. Return the meat to the pot, and stir in the salt.
Serve the beans in bowls, spooned over hot cooked rice, and sprinkled with chopped scallions.
Variation: One smoked turkey wing (about 1 pound), chopped into 2-inch pieces, can be substituted for the ham hock.
Very Nice Red Beans and Rice
1 pound dried small red chili beans, rinsed, drained, and picked over
2 tablespoons vegetable oil
2 celery ribs, chopped
1 medium onion, chopped
1 medium green bell pepper, seeded and chopped
3 scallions, chopped (optional - for garnish could also use green onions)
2 garlic cloves, minced (could use garlic powder)
3-1/2 cups water
2-2/3 cups double-strength beef broth (or add beef boullion to taste)
1/2 teaspoon crushed red hot pepper (more or less to taste - use 1/2 tsp on first batch)
1 smoked ham hock (about 9 ounces), skin scored in a diamond pattern with a sharp knife
1 teaspoon salt
4 cups hot cooked rice - cook just prior to serving
Chopped scallions for garnish
Soak the beans overnight in a large bowl with enough water to cover by 2 inches, then drain.
In a large skillet, heat the oil over medium-high heat. Add the celery, onion, bell pepper, and garlic. Cook, stirring often, until the onions are softened, about 6 minutes. Transfer to a 3-1/2 quart 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 (200-degrees F).
Remove the ham hock, and pull off and discard the fat and skin. Remove the meat from the bone and coarsely chop. Return the meat to the pot, and stir in the salt.
Serve the beans in bowls, spooned over hot cooked rice, and sprinkled with chopped scallions.
Variation: One smoked turkey wing (about 1 pound), chopped into 2-inch pieces, can be substituted for the ham hock.
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