1 lb dry red beans
1 medium onion, chopped
1
small green pepper, chopped
2 ribs celery, chopped
3 cloves
garlic, minced
2 14 1/2-oz. cans beef broth
2 cups water
1
lb fully smoked ham, cut into 1-inch pieces ( I do mine on
my
smoker when I do ribs)
1 tsp salt
1/2 tsp hot pepper
sauce (Tabasco)
3-4 cups cooked
rice
Directions:
In a large pot, cover beans with 3 times their volume
of water
and bring to a boil. Boil for 10 minutes. Remove from
heat.
Cover and let stand for 1 hour. Discard water.
Combine
all ingredients except rice in stoneware.
Cover cook on Low 10
to 12 hours or on High for 5 to 6 hours.
Serve over hot cooked
rice
Crock-Pot
Recipes