Crock Pot Red Beans
Contributed by Brad Knopp

INGREDIENTS

• 1 16 oz bag kidney beans, soaked overnight, drained
• 1 ham bone OR 2 ham hocks
• 1 large bell pepper, chopped
• 1 large onion, chopped, about 1 cup
• 3 stalks celery, chopped (including 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
• 1 1/2 teaspoons black pepper
• 1/2 teaspoon red pepper
• water to cover all ingredients
• 2 teaspoons salt
• 1 teaspoons seasoned salt
• 3 tablespoons chopped fresh parsley and green onions, for garnish

PREPARATION

Put everything except the salts and garnish in the crockpot on low heat. Cook covered on LOW setting for 8 to 10 hours. Check liquid level, adding water if needed to cover the beans. Beans should be very tender. Add salt and seasoned salt.
Remove bones and bay leaves and garnish before serving.
Serve over rice with grilled or smoked sausage.
Adapted from "Tell Me More" (Junior League of Lafeyette, LA, http://www.dianaskitchen.com/page/beans/redbns.htm)