Ingredients:
- 1 pound dry red kidney beans
- 2 ham hocks or a meaty ham bone
- 1 large bell pepper, chopped
- 3 ribs celery, chopped
- 1 1/2 cups chopped onion
- 1 small carrot, diced
- 2 teaspoons Tabasco sauce
- 2 bay leaves
- 4 cloves garlic, crushed and minced
- 1/4 teaspoon dried leaf thyme
- 1/4 teaspoon dried sage, crumbled
- 1/4 teaspoon ground marjoram
- 1/2 cup dry red wine
- water to cover ingredients
- 1 tablespoon salt
- 1 teaspoon pepper
- 1/2 teaspoon ground cayenne pepper
- 1/2 teaspoon white pepper
- 3 tablespoons green onions, for garnish
Preparation:
Soak beans in water for 8 hours or overnight. In crockpot, combine beans with ham hocks, bell pepper, celery, onion, carrot, Tabasco sauce, bay leaves, garlic, thyme, sage, marjoram, red wine, and water to cover. Cover and cook on LOW for 8 to 10 hours. When beans are tender, add salt and ground peppers. Remove bones and bay leaves and top with chopped parsley and chopped green onions for serving. Serve over rice with smoked sausage, if desired.Serves 8.
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