Feed Me That logoWhere dinner gets done

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
1lgBell pepper; chopped
1lgOnion; chopped
3 Celery; chopped (inc.leaves)
1smCarrot; finely chopped
1tbTabasco sauce
2 Bay leaves
4clGarlic; crushed
1cRed wine
  Water to cover all i ngredients
  (chopped fresh parsley & green onions)
1tsWhite pepper
1tsBlack pepper
1/2tsRed 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.