Very Nice Red Beans and Rice

1 pound dried small red chili beans, rinsed, drained, and picked over
2 tablespoons vegetable oil
2 celery ribs, chopped
1 medium onion, chopped
1 medium green bell pepper, seeded and chopped
3 scallions, chopped
2 garlic cloves, minced
3-1/2 cups water
2-2/3 cups double-strength beef broth
1/2 teaspoon crushed red hot pepper
1 smoked ham hock (about 9 ounces), skin scored in a diamond pattern with a sharp knife
1 teaspoon salt
4 cups hot cooked rice
Chopped scallions for garnish

In a large pot, combine the beans with enough cold water to cover by 2 inches. Bring to a boil over high heat, and boil for 2 minutes. Remove from the heat, cover the pot, and let stand for 1 hour; drain well. (The beans can also be soaked overnight in a large bowl with enough water to cover by 2 inches, then drained. )

In a large skillet, heat the oil over medium-high heat. Add the celery, onion, bell pepper, scallions, and garlic. Cook, stirring often, until the onions are softened, about 6 minutes. Transfer to a 3-1/2 quart slow cooker.

Stir in the drained beans, water, beef broth, and red pepper. Bury the ham hock in the bean mixture. Cover and slow-cook until the beans are very tender, 9 to 10 hours on low (200-degrees F).

Remove the ham hock, and pull off and discard the fat and skin. Remove the meat from the bone and coarsely chop. Return the meat to the pot, and stir in the salt.

Serve the beans in bowls, spooned over hot cooked rice, and sprinkled with chopped scallions.

Variation: One smoked turkey wing (about 1 pound), chopped into 2-inch pieces, can be substituted for the ham hock.

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