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Submitted by: Tyson Ann Trecannelli from Fishing Creek, MD
Originally shared on the web 03/18/2011

16-oz. pkg. dried kidney beans
2 T. oil
1 onion, chopped
3 stalks celery, chopped
1 green pepper, chopped
2 cloves garlic, minced
3 c. water
2-2/3 c. beef broth
1/2 t. red pepper flakes
1 meaty ham bone or ham hock
1 t. salt
cooked rice
Garnish: chopped green onions, crisply cooked bacon

Soak beans overnight in water to cover; drain and set aside. In a large skillet, heat oil over medium-high heat. Add onion, celery, pepper and garlic; sauté until onion is translucent, 5 to 6 minutes. Place in a slow cooker along with drained beans, water, broth and red pepper flakes. Add ham bone and push down into mixture. Cover and cook on low setting until beans are very tender, 9 to 10 hours. Remove ham bone; dice meat and return to slow cooker. Stir in salt. Serve beans spooned over hot cooked rice in bowls. Garnish with green onions and bacon. Serves 6 to 8.