Mexican Style Red Beans & Rice
Ingredients
2 c dried pinto beans (soaked overnight in salt water - 1 teaspoon salt and 2 quarts water)
7 c water
1 1/2 c chopped leftover or deli smoked ham
1/2 c finely chopped onion
1/3 c seeded and diced red bell pepper
1/2 tsp celery salt
1 oz pkg. taco seasoning mix
14 1/2 oz can diced tomatoes with green chilies
1 tsp salt
1/8 tsp cayenne (optional)
1/2 tsp freshly ground black pepper
14 oz pkg. beef smoked sausage, cooked and thinly sliced
2 1/2 c cooked long-grain white rice
Directions
1. Drain and rinse beans then place in a 5-6 quart slow cooker. Stir in next 10 ingredients.
2. Cover and cook on high for 4-5 hours or until beans are tender.
3. Add smoked sausage and rice. Cover and cook on low for 1 hour more.
4. Ladle into bowls to serve. Garnish as desired. Serves 8.
Ingredients
2 c dried pinto beans (soaked overnight in salt water - 1 teaspoon salt and 2 quarts water)
7 c water
1 1/2 c chopped leftover or deli smoked ham
1/2 c finely chopped onion
1/3 c seeded and diced red bell pepper
1/2 tsp celery salt
1 oz pkg. taco seasoning mix
14 1/2 oz can diced tomatoes with green chilies
1 tsp salt
1/8 tsp cayenne (optional)
1/2 tsp freshly ground black pepper
14 oz pkg. beef smoked sausage, cooked and thinly sliced
2 1/2 c cooked long-grain white rice
Directions
1. Drain and rinse beans then place in a 5-6 quart slow cooker. Stir in next 10 ingredients.
2. Cover and cook on high for 4-5 hours or until beans are tender.
3. Add smoked sausage and rice. Cover and cook on low for 1 hour more.
4. Ladle into bowls to serve. Garnish as desired. Serves 8.