It’s Tuesday and this is recipe number 4!

How are you doing with the challenge? Has there been a recipe that you liked the most? Is this challenge motivating you to cook more?

Any of the above would be a successful outcome so far.

The following recipe is a variation on red beans and rice. You can make it with the ham or without. But either way is delicious — it depends on what’s in your pantry.freezer and what you have a taste for.

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Ham, Red Beans, and Rice

An inexpensive One-Pot Meal

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Course Main Course

Cuisine American

Ingredients

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

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Instructions

Soak the beans overnight 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 crockpot.
Add the beans and stir to blend in. Pour the water and beef broth into the crockpot. Add the crushed peppers and stir to blend all the ingredients together. Bury the ham hock into the beans.
Cover the crockpot 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.

Keyword ham, red beans, rice, slow cooker

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If you want the recipes from this month in your mailbox, sign up here: Slow Cooker Challenge