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Red Beans and Rice with Ham


  • 16 ounces dried red beans, rinsed and sorted
  • 1 pound bulk pork sausage
  • 8 ounces ham slice, cubed
  • 1 small onion, diced
  • 2 ½ – 3 cups water
  • 1 teaspoon Mexican (adobo) seasoning with pepper
  • ⅛ teaspoon ground red pepper
Place beans in large bowl; cover completely with water. Soak 6 to 8 hours or overnight. Drain.
Place beans in slow cooker. add sausage, ham, onion, water (2 1/2 cups for LOW or 3 cups for HIGH), Mexican seasoning and red pepper. Cover; cook on LOW 7 to 8 hours or on HIGH 3 to 4 hours or until beans are tender, stirring every 2 hours, if necessary. Serve over rice.
Makes: 6 servings
Source: The Slow Cooker Bible (6 servings)

Soaking the red beans

I overslept today and needed to do the quick soak for the dried kidney beans. Usually the directions can be found on the back of the bag, but basically you bring 7 cups of water to a boil, pour the beans, boil for several minutes, remove from heat and let stand covered for 2 hours. Make sure you rinse and pick through your beans, discarding any that are cracked.

The original recipe called for sliced beef sausage, our meat place does not carry such a creature, so the hubby bought bulk pork sausage.A spicy sausage link would have been much better. Once the beans are done, everything pretty much gets thrown in the crockpot! That’s my kind of dinner. We were unsure about the Mexican Adobo seasoning. I have ancho chili powder in my pantry, but then I discovered a jar of Doña Maria Adobo Sauce in the refrigerator. We used that, but I think I should have added more.

I served it over brown rice with a side of petite green peas.  For my peas I pour them in a bowl, add a pat of butter and about a tablespoon of sugar (for a 16 oz. bag) and microwave.

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