1 lb pkg dried red beans (I used black…that’s all I had)
salt pork, ham hocks, or sausage, cut into small chunks (I used left over slices of ham)
2 tsp salt
1 tsp pepper
3-4 cups water
6 oz can tomato paste
8 oz can tomato sauce
4 cloves garlic, minced
1. Soak beans for 8 hours. Drain. Discard soaking water.
2. Mix together all ingredients in slow cooker.
3. Cover. Cook on Low 10-12 hours, or until beans are soft. Serve over rice.
I much preferred this bean dish to the tex mex beans that I had earlier in the week or any type of baked beans. The flavor was great. I used black beans but red beans would probably be even better. These beans freeze well. 3 stars.
Recipe Source: Fix-It and Forget-It Cookbook