Karan's Slow-Cooker Red Beans and Rice

Serve with hot sauce, Bootsie’s South Louisiana Popcorn Rice and top with chopped green onions.

ingredients

1 lb. Camelia brand dry Pinto Beans
32 oz. (4 cups) chicken stock or broth
1/2 small onion and/or 1 bunch green onions
Your favorite seasonings (onion powder, Nature’s Seasoning, Montreal Spicy Steak Pepper mix, cayenne)
1 cup ham, porkchop, or steak, in bite-sized pieces
1 Tablespoon butter
1/2 cup salsa
Cooked rice - Don’t mix in with beans.
chopped green onions for topping

1
In a soup pot or your removable slow cooker crock, rinse Pinto beans 2-3 times, using a fine-meshed colander, then leave beans in pot and cover with 5 cups of cold water.
2
(If you use a different brand of beans, you may need to sort through, picking out the bad beans and tiny rocks.)
3
Soak 8-12 hours.
4
After fully soaked, set slow cooker on high.
5
Add to the beans AND soaking liquid:
6
32 oz. (4 cups) Swanson’s chicken broth
7
1/2 small onion, chopped
8
seasonings
9
bite-sized pieces of cooked meat
10
Cook, covered, high 1 hour, then low 8-9 hours.
11
When beans are almost completely cooked, remove 1 cup of beans and some juice, mash up with a fork, then mix back in.
12
Check seasonings.
13
Add 1 Tablespoon butter & 1/2 cup salsa.
14
Serve in individual bowls with a scoop of seasoned rice on top, then sprinkle on green onions.
15
Refrigerate rice and beans in 2 separate containers, so the rice won’t absorb all that delicious juice!