Red Beans and Rice
from i've made this a number of times and it's great. 
it's not a crock pot recipe, but i've made it in the crock pot and it turns 
out great and you don't have to worry about stirring it, or it sticking etc. 
1 lb.  red kidney beans, dry
1 large  onion, chopped
1   bell pepper, chopped
5   ribs celery, chopped
5 - 6 clove  of garlic
1 large  smoked ham hock, or 3/4 lb. smoked ham, diced, for seasoning
1 to 1-1/2 lb.  mild or hot smoked sausage or andouille, sliced on
  the bias
1/2 to 1 tsp  dried thyme leaves, crushed
1 or 2   bay leaves
  as many dashes crystal hot sauce or tabasco as you like, to taste
  a few dashes worcestershire sauce
  creole seasoning blend, to taste; or,
  red pepper and black pepper to taste
  salt to taste
soak the beans overnight, if possible. the next day, drain and put fresh 
water in the pot. (this helps reduce the, um, flatulence factor.) bring the 
beans to a rolling boil. make sure the beans are always covered by water, or 
they will discolor and get hard. boil the beans for about 45 - 60 minutes, 
until the beans are tender but not falling apart. drain. 
while the beans are boiling, saute the trinity (onions, celery, bell pepper) 
until the onions turn translucent. add the garlic and saute for 2 more 
minutes, stirring occasionally. after the beans are boiled and drained, add 
the sauteed vegetables to the beans, then add the ham hock (or ham or pickle 
meat), smoked sausage, seasonings, and just enough water to cover. 
pour into crockpot and cook for 4 hours on high,or until the whole thing 
gets nice and creamy. adjust seasonings as you go along. (if the beans are 
old -- say, older than six months to a year -- they won't get creamy. make 
sure the beans are reasonably fresh. if it's still not getting creamy, take 
1 or 2 cups of beans out and mash them, then return them to the pot and 
if you can ... let the beans cool, stick them in the fridge, and reheat and 
serve for dinner the next day. they'll taste a lot better. when you do this, 
you'll need to add a little water to get them to the right consistency. 
serve generous ladles-ful over hot white long-grain rice. 
(ID: 13501) Mirror: Fri, Apr 4, 2003

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