In the summer, I hardly ever use my oven. If I can't cook it in a crock pot of micro wave, I don't cook it.
Crock-Pot red beans and rice
- 6 can red beans
- 6 green onions, chopped
- 2 stalks of celery, chopped
- ½ green pepper, chopped
- 1 to 2 cups ham scraps
- 1 teaspoon garlic powder
- 1 teaspoon cayenne pepper
- 1 tablespoon seaming salt
Add all ingredients to a crock-pot and cook on low for 6 to
8 hours. Serve over white rice.
Courtesy of Cousin Jeanie Adams' Family Cookbook
