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General cooking tips

Oven Tips : With conventional ovens, minimize the preheating time. Unless you're baking breads or pastries, you may not even need to preheat.


Oven Tips : Fan-forced ovens cost 35% less to run than a conventional electric oven.


Buy Local Food : Strawberries, blueberries and many other kinds of fruit often are available from farms that allow you to do the harvesting (or not, if you prefer to pay for the cost of picking). Many fruits are easy to freeze, and apples will keep all winter in a cool corner of the garage.









Slow Cooker Red Beans & Rice Recipe
Slow Cooker Red Beans & Rice Category Bean Recipes 
Views 47 
Ratings 0 
Ingredients And Procedures
Ingredients
1poundred chili beans, dried, small
3eachcelery, stalks, chopped
1eachgreen pepper, chopped
2eachgarlic, cloves, minced
2 2/3cupbeef broth, condensed
1eachham hock, scored in diamonds
2tablespoonoil
1eachonion, chopped
3eachgreen onions, chopped
3 1/3cupwater
1/2teaspoonred hot pepper flakes, crushed
1teaspoonsalt
4cuprice, cooked, hot

Directions:

In a large pot, combine the beans with enough cold water to cover by 2 inches. Bring to a boil over high heat, and boil for 2 minutes. Remove from heat, cover the pot, and let stand for 1 hour. Drain well. (Beans can also be soaked overnight.)

In a large skillet, heat the oil over medium-high heat. Add the celery, onion, bell pepper, green onions and garlic. Cook, stirring often, until the onions are softened, about 6 minutes. Transfer to slow-cooker. Stir in the drained beans, water, beef broth, and red pepper. Bury the ham hock in the bean mixture. Cover and slow-cook until the beans are very tender, 9 to 10 hours on low. Remove the ham hock. Remove meat and discard rest. Return meat to pot, and stir in salt. Serve beans in bowls, spooned over hot cooked rice, and sprinkled with chopped green onions.
 
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