All-Day Red Beans & Rice

• 1 cup dried red beans
• 7 cups water, divided
• 2 smoked ham hocks
• 1 medium onion, chopped
• 1-1/2 teaspoons minced garlic
• 1 teaspoon ground cumin
• 1 medium tomato, chopped
• 1 medium green pepper, chopped
• 1 teaspoon salt
• 4 cups hot cooked rice

1. Sort beans and rinse in cold water. Place beans in a 3-qt. slow cooker. Add 4 cups water; cover and let stand overnight.
2. Drain and rinse beans, discarding liquid. Return beans to slow cooker; add the ham hocks, onion, garlic, cumin and remaining water. Cover and cook on low for 8-10 hours or until beans are tender.
3. Remove ham hocks; cool slightly. Remove meat from bones. Finely chop meat and return to slow cooker; discard bones. Stir in the tomato, pepper and salt; cover and cook on high for 30 minutes or until pepper is tender. Serve with rice.
4. Freeze cooled bean mixture in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, gently stirring and adding a little water if necessary.

red beans, water, ham hocks, onion, garlic, ground cumin, tomato, green pepper, salt, rice

Taken from www.tasteofhome.com/recipes/all-day-red-beans-rice/ (may not work)