Ingredients:
- 16 ounces dry red beans, soaked overnight, drained
- 1 ham bone or ham hocks
- 1 large bell pepper, chopped
- 3 stalks celery, chopped
- 1 large onion, chopped
- 1 small onion, finely chopped
- 1 small carrot, finely chopped
- 1 tablespoon Tabasco sauce
- 2 bay leaves
- 4 cloves garlic, crushed
- 1/4 teaspoon thyme
- 1/4 teaspoon sage
- 1/4 teaspoon marjoram
- 1 cup red wine
- water to cover ingredients
- 1 tablespoon salt
- 1 teaspoon white pepper
- 1 teaspoon black pepper
- 1/2 teaspoon red pepper
- minced parsley or green onions
- hot cooked rice
- smoked sausage
Preparation:
Put beans in a saucepan, cover with water, and bring to a boil. Reduce heat, partially cover, and simmer for about 1 hour, or until beans are tender. Drain.
Put beans, ham bone, bell pepper, celery, onion, carrot, Tabasco, bay leaves, garlic, thyme, sage, marjoram, wine, and water in the crock pot. Cover and cook on LOW for 6 - 10 hours. Check liquid level, adding water if needed to
cover beans. Beans should be very tender. Stir in salt and peppers an hour before done. Remove bones and bay
leaves and garnish with parsley or green onions before serving. Serve with rice, along with grilled or smoked
sausage.
Serves 8 to 10.
More Beans and Rice
Red Beans and Rice
Bayou Beans and Rice
Beef and Black Beans and Rice
Caribbean Rice and Beans
Key West Black Beans
Pinto Beans and Rice
Red Beans and Rice with Smoked Sausage
Louisiana Red Beans and Rice
Beefy Rice and Bean Casserole
Easy Black Beans & Yellow Rice
Southern Red Beans & Rice
More Beans
Slow Cooker Recipes | Casseroles | Main Recipe Index
Weekly Crockpot Recipe Newsletter
