Slow Cooker Southwestern Beans and Rice

This savory slow cooker version of beans and rice is very good as is, or it can be served as a filling for burritos. For a burrito filling, mix some of the bean mixture with some rice and tuck it inside a flour tortilla topped with a dollop of sour cream. Yummy! The ham hocks add a wonderful smoky flavor but provide very little meat, so, if you prefer not to mess with them, you might like to add 1/2 teaspoon liquid smoke instead. Either way, the recipe is full-flavored, and very easy to prepare. Blessings...

Recipe:

2 ham hocks
1 can (15 oz.) pinto beans, rinsed and drained (black beans are also very good)
1 can (10 oz.) diced tomatoes with green chilies
1 clove garlic, minced
1/2 cup chopped onion
1/2 cup thinly sliced celery
1/4 tsp. ground cumin
1/8 tsp. crushed red pepper
1 tsp. chili powder
1/4 tsp. salt
1/2 tsp. dried cilantro, crushed and added to the slow cooker or 1 tablespoon fresh chopped cilantro sprinkled over dish at serving time.
Hot cooked rice

1. Combine all of the ingredients in the slow cooker except the fresh cilantro, if using, and the rice.
2. Cover and cook on low setting for 7 to 8 hours, or on high for 4 to 5 hours.
3. Remove the ham hocks during the last hour of cooking and cut off the meat; return to the slow cooker. Taste and add salt if needed. Serve over rice.

Yield: 3 cups
3/4 cup = 139 calories without rice
7 gms. fiber
Note: Calorie count includes 2 to 3 ounces ham from ham hocks.