Title: Crock Pot Red Beans
Categories: Vegetable Crockpot Regional Pork
Yield: 10 Servings
| 1 | | 16 oz bag kidney beans |
| 1 | | Ham bones |
| | | Or bone-in ham hocks |
| 1 | lg | Bell pepper; chopped |
| 1 | lg | Onion; chopped |
| 3 | | Celery; chopped (inc.leaves) |
| 1 | sm | Carrot; finely chopped |
| 1 | tb | Tabasco sauce |
| 2 | | Bay leaves |
| 4 | cl | Garlic; crushed |
| 1/4 | ts | Thyme |
| 1/4 | ts | Sage |
| 1/4 | ts | Marjoram |
| 1 | c | Red wine |
| | | Water to cover all i ngredients |
| 3 | tb | Garnish |
| | | (chopped fresh parsley & green onions) |
| 1 | tb | Salt |
| 1 | ts | White pepper |
| 1 | ts | Black pepper |
| 1/2 | ts | Red pepper |
Recipe by: from "Tell Me More" (Junior League of Lafeyette, LA) 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 cover the
beans. 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.