Serves: 6
Total Calories: 484

1 pound dried red chili beans
2 tablespoons oils
3 stalks celery, chopped
1 onion, chopped
1 green bell pepper, chopped
3 green onions, chopped
2 cloves garlic, minced
3 1/3 cups water
2 2/3 cups double strength beef broth
1/2 teaspoon red pepper flake, crushed
1 ham hocks, scored in diamonds
4 cups cooked white rice, hot
1 teaspoon salt

In a large pot, combine the beans with enough cold water to cover by 2 inches. Bring to a boil over high heat. 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 onions are softened, about 6 minutes. Transfer to the slow cooker. Stir in the drained beans, water, beef broth and red pepper flakes. Bury the ham hock in the bean mixture. Cover and cook on LOW for 9 to 10 hours or until the beans are very tender. Remove the ham hock. Pull meat off the bone and discard the bone. Return meat to pot and stir in salt. Serve beans in bowls, spooned over hot cooked rice and sprinkled with chopped green onions.

Nutritional Facts:

Serves: 6
Total Calories: 484
Calories from Fat: 51

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