Recipe: Crock Pot Red Beans (Junior league of Lafayette)

CROCK POT RED BEANS

"This recipe is more wholesome than some, since the vegetables are not sauteed in oil."

1 (16 ounce) bag dry red kidney beans
1 ham bone or bone-in ham hocks*
1 large chopped bell pepper
1 large chopped onion
3 stalks chopped celery (leaves included)
1 small finely chopped carrot
1 tablespoon Tabasco or red pepper sauce
2 bay leaves
4 cloves crushed garlic
1/4 teaspoon thyme
1/4 teaspoon sage
1/4 teaspoon marjoram
1 cup red wine
Water to cover all ingredients
3 tablespoons garnish (chopped fresh parsley and green onions)
1 tablespoon salt
1 teaspoon ground white pepper
1 teaspoon ground black pepper
1/2 teaspoon ground red pepper (cayenne)
Hot cooked rice (for serving)
Smoked sausage, grilled or heated (for serving)

Put everything except the garnish in the crock pot on LOW heat.

Cover crock pot and cook 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.

*For an even leaner recipe, trim fat from ham, bring the ham to a boil on the stove top and allow to simmer for 10 minutes. Skim the oil from the surface, retaining the water to use in the recipe.

Anne Simon

Makes 10 servings
Source: Tell Me More by Junior league of Lafayette