Recipe: Slow Cooker Red Beans and Rice

SLOW COOKER RED BEANS AND RICE

2 tablespoons olive oil
1/2 pound seasoning ham, cubed
1 onion, finely chopped
1 rib celery, finely chopped
2 cloves garlic, minced
1 bay leaf
1/2 teaspoon dried thyme leaves
1 pound red kidney beans, rinsed well and soaked overnight
6 cups very hot tap water, divided use
1/2 teaspoon hot pepper sauce, or to taste
Salt and freshly ground black pepper to taste
Hot steamed rice (for serving)

Heat the oil in a nonstick skillet and saute the ham cubes, onion and celery until the onion is soft and golden.

Add the garlic, bay leaf and thyme leaves, stirring for a minute or two longer. Scrape into a 3-1/2 -quart slow cooker; then stir in the drained beans. Deglaze the pan with 1 cup hot water and add to the cooker, along with 5 additional cups hot water.

Cover crock pot and cook on HIGH for 9 hours, or until beans are tender.

Season to taste with salt and pepper; then serve over hot steamed rice.

Makes 6 servings
Source: New Orleans Times-Picayune, May 04, 2011