Slowcooker Ham Red Beans and Rice
This is such a great flavorful meal that’s frugal as can be. It’s our go-to “we’re broke” meal. We can usually get dinner and lunch the next day out of this. Or use leftover beans and rice for burritos the next day.
You can use any type of leftover ham in this recipe. We even use the bone leftover from a holiday ham. Just throw it in the freezer until you’re ready to make this.
Red Beans and Rice with Ham
- 1 lb. dried red beans, rinsed and drained well
- 2 tbsp vegetable oil
- 3 celery stalks, chopped
- 1 onion, chopped
- 1 green bell pepper, seeded and chopped
- 3 scallions, chopped
- 2 garlic cloves, minced
- 3 1/2 C of water
- 2 2/3 C of beef broth
- 1/2 tsp crushed red hot peppers
- 1 smoked ham hock, skin scored in a diamond pattern
- 4 C of hot cooked rice
- Soak the beans over night in water. Drain well.
- 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 the crock pot.
- Add the beans and stir to blend in. Pour the water and beef broth into the crock pot. Add the crushed peppers and stir to blend all the ingredients together. Bury the ham hock into the beans.
- Cover the crock pot 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.