Tomato Red Beans and Rice

1 lb. package (2 cups) dried red beans
Water
Salt pork, ham hocks, or sausage, cut into small chunks
2 tsp salt
1 tsp pepper
3-4 cups water
6 oz can tomato paste
8 oz can tomato sauce (or substitute 3/8 cup (6 Tbsp) tomato paste + 5/8 cup water)
4 garlic cloves, minced

1. Soak beans for 8 hours. Drain. Discard soaking water.
2. Mix together all ingredient in slow cooker.
3. Cover. Cook on Low 10-12 hours, or until beans are soft. Serve over rice.

Source: "Fix-It and Forget-It" cookbook

Try #3ish? - February 28, 2011
I've made this a couple times before. The kids love it... Nathan and I agree that it's nothing super special taste-wise, but it's easy, healthy, and good enough. :) I used pinto beans this time, and even though I soaked them overnight, it did take almost a full 10 hours to cook them in the crockpot (and that was after switching from "low" to "high" setting after about 7 hours).

Note: I doubled the recipe, which filled the crockpot to the brim and made a TON... but I'm thinking I could use these beans for Puerto Rican Rice and Beans, since that recipe also calls for tomato sauce.