Crock Pot Red Beans Recipe
Yield: 10 servingsYield: 10 servings
Recipe by luhu.jp
Ingredients:
1: 16 oz bag,
1: ham bones,
1: or bone-in ham hocks,
1 large: bell pepper -- chopped,
1 large: onion -- chopped,
3 stalks: celery -- chopped,
1: (inc leaves),
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,
3 tablespoon: garnish,
1: (chopped fresh parsley &,
1: green onions),
1 tablespoon: salt,
1 teaspoon: white pepper,
1 teaspoon: black pepper,
1/2 teaspoon: red pepper,
1: kidney beans,
Directions:
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.
Recipe By : from "Tell Me More" (Junior League of Lafeyette, LA)
water to cover all ingredients
From: Dianar
Yield: 10 servings
Source from luhu.jp
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.
Recipe By : from "Tell Me More" (Junior League of Lafeyette, LA)
water to cover all ingredients
From: Dianar
Yield: 10 servings
Source from luhu.jp