Ingredients
1 cup dried red beans2 smoked ham hocks1 medium onion, chopped1-1/2 teaspoons minced garlic1 teaspoon ground cumin3 cups water1 medium tomato, chopped1 medium green pepper, chopped1 teaspoon salt4 cups hot cooked rice
Preparation
Sort beans and rinse in cold water. Place beans in a 3-qt. slow cooker. Add 4 cups water; cover and let stand overnight.
Drain and rinse beans, discarding liquid. Return beans to slow cooker; add the ham hocks, onion, garlic, cumin and 3 cups water. Cover and cook on low for 8-10 hours or until beans are tender.
Remove ham hocks; cool slightly. Remove meat from bones. Finely chop meat and return to slow cooker; discard bones. Stir in the tomato, pepper and salt; cover and cook on high for 30 minutes or until pepper is tender. Serve with rice.
