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Crock Pot Red Beans
| Ingredients | |||
| 16 | oz | kidney beans, bag | |
| 1 | each | ham, bones OR bone-in ham hocks | |
| 1 | each | bell pepper, chopped | |
| 1 | each | onion, chopped | |
| 3 | each | celery, stalks, including leaves, chopped | |
| 1 | each | carrot, finely chopped | |
| 1 | tablespoon | tabasco sauce | |
| 2 | each | bay leaves | |
| 4 | each | garlic, cloves, crushed | |
| 1/4 | teaspoon | thyme | |
| 1/4 | teaspoon | sage | |
| 1/4 | teaspoon | marjoram | |
| 1 | cup | red wine | |
| 1 | tablespoon | salt | |
| 1 | teaspoon | white pepper | |
| 1 | teaspoon | black pepper | |
| 1/2 | teaspoon | red pepper | |
| 1 | water to cover all ingredients | ||
| 3 | tablespoon | parsley & green onions, chopped, fresh, to garnish | |
Directions: | |||
| Put everything except the garnish in the crockpot on low heat. Cook covered for 6-10 hours. Check liquid level, adding water if needed to keep the beans covered. If there is too much liquid, turn the heat on high and leave the pot uncovered for a few minutes. Reduce heat for several hours or until ready to serve. Beans should be very tender. Remove bones and bay leaves and garnish before serving. Serve over rice with grilled or smoked sausage. May be frozen. | |||
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