Red Beans and Rice

• 16 ounces, weight Dry Red Beans (soaked In Water Overnight Or Boiled In 8C Water For 10 Minutes, Then Remove From Heat, Cover And Let Sit For 1 Hour; Drain)
• 1 pound Bone-In Ham Steak, Cut Into 1" Pcs.
• 4 cubes Chicken Bouillon
• 5 cups Water
• 3 cloves Garlic, Minced (add More If Desired)
• 1 Tablespoon Cavenders Greek Seasoning, To Taste
• 3 cups Minute Rice
• 3 cups Chicken Stock (or Water)

1. Place soaked beans, ham, garlic, water, bullion cubes, and Cavenders in a slow cooker.
2. Cook on high for 5-6 hours.
3. Smash some of the beans to thicken up the liquid.
4. After beans are done, prepare Minute Rice using the chicken stock and a little Cavenders.
5. Serve beans over rice with cornbread!

red beans, ham, chicken bouillon, water, garlic, cavenders, rice, chicken

Taken from tastykitchen.com/recipes/main-courses/red-beans-and-rice/ (may not work)